Ingredients:

• 8-10 slices – white whole-wheat bread
• 1/2 cup – Raisins
•

Method:

1. Whisk together the cinnamon, vanilla, sugar and egg replacer. Then whisk in the almond milk until everything’s incorporated.
2. In a greased square baking dish, spread out the bread evenly. Scatter the raisins on top.
3. Now pour the almond milk mixture on top. Soak for about 30 minutes, pressing on the bread with a ladle periodically to ensure the bread gets evenly soaked.
4. Preheat the oven to 350 degrees. Place the pudding in a water bath (a larger dish filled with about 1 inch of water).
5. Bake for 75-80 minutes or until puffy and golden on top.
6. Serve warm with strawberry compote (recipe follows), or even by itself.
7. Strawberry Compote:
8. 1 pound – strawberries, hulled and then cut into slices
9. 1/2 cup – sugar
10. 1 stick – cinnamon
11. Place the strawberries, sugar and cinnamon in a saucepan and cook on medium heat until the strawberries break down and express their juices.
12. Continue cooking on low heat about 10 minutes. Spoon the compote over the pudding and serve.
13. Recipe courtesy: Holy Cow Vegan