Wednesday, November 4, 2009

French Silk Apple Bread Pudding with cashew cream sauce

1 one-pound loaf nice bread
2 cups plain silk (soy milk)
2 Tbsp sugar
1 tsp vanilla
4 apples
1/4 cup sugar
1/2 tsp cinnamon
a couple tablespoons earth balance margarine
1 cup cashews
3/4 cup water
1 tsp vanilla
1/4 tsp nutmeg

Heat oven to 350 degrees. Soak the cashews in a small bowl with enough cold water to cover them.

Trim the heels off the bread, then cut up the rest of the loaf into bite-sized cubes. Whisk the sugar and vanilla into the silk in a large bowl. Toss the bread cubes in the silk and let soak while you prep the apples.

Peel and cut up the apples into bite-sized chunks. Mix the sugar and cinnamon in a medium bowl and toss the apples in the mix.

Generously butter the bottom and sides of a 9" x 13" baking pan with earth balance margarine if you are making this for vegans, which I am. Arrange the apples evenly in the bottom of the dish, and then cover the apples with the soaked bread. Butter a sheet of aluminium foil and cover the dish, and bake covered for thirty minutes. Remove the foil and bake uncovered for ten more minutes, until lightly browned.

While the pudding is in the oven, drain the cashews and blend with water until totally smooth. Stir in vanilla and nutmeg.

To serve, ladle cashew cream over scoops of bread pudding.

Sometimes it's nice to take a break from counting calories. Though I don't think this is actually so bad.