Blueberry Bread Pudding Breakfast Cake with Vanilla-Hemp Crème Anglaise

Blueberry Bread Pudding Breakfast Cake with Vanilla-Hemp Crème Anglaise

This vegan blueberry bread pudding breakfast cake is perfect for a Mother’s Day brunch! Topped with a vanilla-hemp crème anglaise, this cake is decadent enough for your fanciest get-together. Top with fresh berries and mint for the finishing touch!

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Ingredients

  • Fresh berries
  • 1 vanilla bean, halved lengthwise and seeds scraped/collected or ½ teaspoon pure vanilla extract
  • Optional Toppings:
  • 1 teaspoon arrowroot starch
  • ¼ teaspoon fine grain sea salt
  • Blueberry Bread Pudding Breakfast Cake:
  • 6 cups cubed sprouted or gluten-free fresh sandwich bread (8-10 slices cut into 1-inch cubes)
  • ¾ cup unsweetened almond milk or other unsweetened plant-based milk, at room temperature
  • ¾ cup full-fat coconut milk, can shaken or mixed well before measuring
  • 2 tablespoons virgin coconut oil, melted, plus more for greasing
  • ½ cup maple syrup, at room temperature
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine grain salt
  • Vanilla-Hemp Crème Anglaise:
  • 1 cup fresh blueberries or thawed frozen blueberries, juices strained off (about 8 ounces before thawing)
  • ½ cup full-fat coconut milk, can shaken or mixed well before measuring, plus more if needed
  • 3 ½ tablespoons pure maple syrup
  • ¼ cup hemp hearts
  • 2 tablespoons virgin coconut oil, melted
  • 1 to 2 teaspoons fresh lemon juice
  • Fresh mint

Directions

Want to see the entire recipe? Click here Published May 05, 2016.

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