Happy New Year 2014!

Bread Pudding Photo by Kimberley (c)2013
Bread Pudding
Photo by Kimberley (c)2013

It’s that time of year for those pesky resolutions. Though they may be cliché, resolutions are a good way to focus your energy and attention on what you want to accomplish.

My food resolutions are as follows:

  • Complete the required courses for my Artisan Bread Certificate & Vegetarian Culinary Arts Certificate.
  • Maintain a mostly vegan diet (though I am o.k. with lapses into lacto-ovo-apiary vegetarian fare).
  • Make vegan marshmallows.
  • Do serious research into establishing a vegetarian Bed n’ Breakfast establishment in Wellington, New Zealand.
  • Master the art of chocolate tempering.

What are yours?

Oh, you’re still here and wondering about the photo? This is how I started the New Year: making and eating bread pudding.

The bread was half of a leftover loaf of apple cinnamon oat bread from my rustic bread class. After tearing it up and letting it dry overnight in the fridge I drenched it in a mixture of Noel Nog (eggnog-flavoured soy milk), eggs from happy hens, Muscovado sugar, handful of Lindt white chocolate, a gaggle of frozen cranberries, a hit of Jamaican rum and a sprinkling of vanilla powder, cinnamon, allspice and nutmeg. After baking for approximately 30 minutes in a 350°F oven I let it cool while making the coconut rum sauce. This vegan rum sauce boiled for several minutes before the heat was turned off and rum poured in. After pouring the rum sauce over the pudding, I quickly took a photo of the pudding and then ate it up while watching the NHL Winter Classic. The Leafs won and I now have a new traditional dessert.

Coconut Vegan Rum Sauce
1 Tablespoon each of coconut oil, coconut flour, Jamaican Rum
1/3 cup of coconut sugar
1 cup of coconut milk OR rice milk with coconut powder
(optional: a sprinkling of tapioca starch. Note: dissolve in water before adding to the sauce! I didn’t and while edible it wasn’t pretty. My mistake, your baking tip.)

  1. Melt coconut oil. Add flour and stir until combined.
  2. Add sugar and stir until combined.
  3. Slowly pour in milk while stirring constantly.
  4. Boil over medium-high heat for 10-15 minutes, just until mixture thickens up a bit.
  5. Remove from heat and pour in rum (assuming you didn’t drink it yet. If not, pour some more and add it in.)

A nice sauce that pairs well with the bread pudding or can be poured on frozen dessert. FYI: Coconut sugar does not dissolve the same way as regular granulated sugar so don’t be alarmed if your mixture looks ‘grainy’.

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