Indy Power: Summer Sourdough Bread Pudding
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.
Add the chickpea water to a bowl and whisk it with an electric whisk until foamy, about 1 minute.
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.
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.
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