MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bread Pudding
 Categories: Vegan, Vegetarian, Pudding
      Yield: 1 Batch
 
      2 c  Apples; grated
      1    Lemon; juice of
      4 c  Whole grain bread;
           - cubed, small
    1/3 c  Raisins
      1 ts Cinnamon
  1-1/2 c  Soymilk
    1/2 c  Maple syrup
           Vanilla;
           - if using plain soy milk
      1    Egg substitute
 
  Mix lemon juice with grated apple. Blend the soy milk, egg
  substitute, maple syrup, and cinnamon (and vanilla, if you use it)
  together. Put 1/3rd of the bread in the bottom of a greased 8x8"
  baking dish and cover with 1 cup of the apples and half the
  raisins. Pour one cup of the liquid mixture over these ingredients.
  Repeat the layers of bread, apple, and raisins, ending with a top
  layer of bread. Pour the rest of the liquid ingredients over it.
  Sprinkle with cinnamon. Let pudding sit for a few minutes (original
  recipes called for 20 minutes, I let it sit for 5). Bake, covered,
  at 350°F (325°F if you use a glass dish) for
  45 minutes. Let stand for 10 to 20 minutes at room temperature
  before serving. Was great for breakfast.
  
  Notes:

  I used a whole wheat cinnamon raisin bread, which combined with the
  vanilla soy milk and maple syrup made it fairly sweet, which I like
  but others might not. The orginal recipe called for margarine to be
  dotted on top before baking. I cut it out because of fat
  considerations, but I guess it would make the top crisper. Heavily
  adapted from a recipe in the original Laurel's Kitchen. It creates
  a soft, moist, but yummy pudding. This was my first attempt to
  veganize a baked recipe, and I think it turned out fairly well.

  Recipe by Debbie Schwartz <das@halcyon.com>, Seattle, WA
 
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