Thursday 17 October 2019

Indy Power: Summer Sourdough Bread Pudding


Indy Power's summer sourdough bread pudding
Indy Power's summer sourdough bread pudding
Indy Power's summer sourdough bread pudding
Step 3: soak
Step 1: whisk until foamy
Step 2: heat

Pep up a traditional summer berry pud with a tasty sourdough twist.

Summer Sourdough Bread Pudding

This is so simple to throw together and the perfect way to use up the last half of a loaf of sourdough before it goes stale.

Serves 6. Dairy-free & vegan


6-7 thick slices sourdough bread

250g raspberries or blackberries

185ml chickpea water, from 1 tin of chickpeas

600ml full-fat coconut milk (tinned)

90ml maple syrup

Preheat oven to 180°C (350°F, Gas Mark 4).

Arrange your bread, overlapping in a 9in baking dish. Tear a few extra pieces of bread to fill any gaps.

Scatter one quarter of the berries over the bread and squish them between the bread slices.

Step 1: whisk until foamy

Add the chickpea water to a bowl and whisk it with an electric whisk until foamy, about 1 minute.

Step 2: heat

Heat the coconut milk, maple syrup and remaining berries in a saucepan on medium heat. Stir often, until the coconut milk is smooth and the berries are just starting to burst.

While whisking, pour the coconut milk mixture into the foamy chickpea water.

Step 3: soak

Pour the pink mixture evenly over the bread. Press the slices gently into the liquid so that they are covered and set it aside to soak for about 20 minutes.

Pop it in the oven for around 60 minutes until golden on top. Serve warm with any extra liquid spooned on top.

Tried this recipe?

Send us photos of your finished dish on Twitter or Instagram using #indoweekend or email

Irish Independent

Editors Choice

Also in Life