If you’ve seen this recipe post, then you know that this dessert is traditionally made with butter, eggs, heavy cream and white sugar.
All of these ingredients have caused minor to major inflammatory responses in my body. Now, I don’t want to harp on the ills of eating them . . . instead I want to point your attention to the fact that in and of themself, these are simply ingredients. However, once they’re processed, consumed and begin to interact with the human body, they can often create a level of dis-ease.
I prefer my desserts dis-ease free.
As a matter of fact, I like them go down easy, sweet and delicious.
So I veganized one of my favorite holiday desserts and recreated this recipe into the one you’re about to taste below 😉
Vegan Sweet Potato Bread Pudding
Vegan sweet potato bread pudding made with Jamaican hardo bread!
FOR THE BREAD PUDDING
- 1/2 loaf of Jamaican hardo bread, cubed into 1/4” chunks
- 2 egg equivalent of Ener-G Vegan Egg Replacer
- 1 1/4 cups of Vegan Coffee Creamer (vanilla flavor)
- 3/4 cup sweet potato, roasted and pureed
- 1 cup coconut sugar
- 1/4 – 1/2 cup chopped pecans
- 1.5 TB melted vegan butter
- 1.5 TB of vegan butter cut into chunks (for dotting before baking)
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1 tsp vanilla extract
FOR THE PRALINE SAUCE
- 8 TBSP or 1 stick of vegan butter
- 1/2 cup light brown sugar
- 1/4 cup chopped pecans
- 1/8 cup Bourbon or Dark Jamaican Rum
- 1 tsp Madgascar Bourbon Vanilla Extract
For Bread Pudding
- Heat oven to 350 degrees
- Mix 1 tsp of your cinnamon, nutmeg, cardamom and ginger in a bowl and set aside
- If the bread is fresh, place bread chunks in an even layer on a flat surface for 1 hour to air out or spread evenly on a cookie sheet and place in hot oven for 10 minutes. Hardo bread is a very moist bread and this process dries it out and gets it primed to soak up our wet mixture.
- Using a dab of your vegan butter, grease a 2-quart casserole dish
- In a large bowl toss Hardo bread chunks, 1 tsp cinnamon, melted butter and pecan (if using)
- In another bowl, whisk vegan egg replacer, vegan coffee creamer, coconut sugar and your spice mix until well combined.
- Once we mix is combined, use an electric mixer to beat in your sweet potato puree.
- Add vanilla extract. Your wet mix is now complete and it’s time to assemble.
- Spread half of bread chunks in your greased casserole dish in one even layer.
- Pour half of sweet potato mixture over bread; make sure that the mixture has moistened all of the bread.
- Repeat with remaining bread chunks and sweet potato mixture, making sure the mixture has moistened all of the bread
- Place the vegan butter pieces intermittently over the bread
- You can let the bread pudding stand for 20 minutes before putting it into the oven. Letting it stand allows the bread to soak in the mixture before cooking on it’s own or you can simply pop it right in!
- Bake for 25-35 minutes
For the Bourbon Praline Sauce
- Melt vegan butter in a medium, heavy-bottomed saucepan over medium heat.
- Add light brown sugar and stir with a wooden spoon until sugar melts. Once mixture comes to a slight boil, reduce the heat to low. Simmer for approx. 5 minutes, stirring occasionally.
- Stir in pecans
- Add bourbon OR Madagascar Bourbon Vanilla Extract slowly, Caution: it will fizzle!.
- Spoon warm sauce over bread pudding. I prefer to use a fork and poke holes in bread pudding before spooning over the sauce
*If you have not tasted Jamaican Hardo Bread then you haven’t lived honey! It’s firm yet soft, slightly sweet bread that can be found in any Caribbean grocery store or on the international aisle of some major grocery stores. I prefer it in bread pudding; because it’s strong enough to stand up to the sweet potato mixture without disintegrating and it lends a subtle sweet, buttery taste that enhances this dish. I’m all about fusion and I seize opportunities to fuse my Jamaican culture into food.