{"id":17967,"date":"2025-05-14T23:27:56","date_gmt":"2025-05-14T21:27:56","guid":{"rendered":"https:\/\/yogakitchen.be\/en\/?p=17967"},"modified":"2025-05-14T23:30:32","modified_gmt":"2025-05-14T21:30:32","slug":"vegan-bread-pudding","status":"publish","type":"post","link":"https:\/\/yogakitchen.be\/en\/2025\/05\/14\/vegan-bread-pudding\/","title":{"rendered":"Vegan Bread Pudding"},"content":{"rendered":"<p><em>Yoga Kitchen &#8211; Simple, healthy, and plant-based<\/em><\/p>\n<h1>Stop waste and give your old bread a second life<\/h1>\n<p>Here is a simple recipe for 100% plant-based bread pudding, without animal milk or eggs. Eggs are mainly used in baking because they add a certain structure or texture.<br \/>\nIn plant-based cooking, we can solve this by using natural substitutes such as:<\/p>\n<ul>\n<li>a \u201cflaxseed egg\u201d: two tablespoons of ground flaxseed soaked in three tablespoons of water for half an hour<\/li>\n<li>a mashed banana<\/li>\n<li>apple sauce<\/li>\n<\/ul>\n<h2>What ingredients do you need for a pudding about 18 cm in diameter?<\/h2>\n<ul>\n<li>200 g stale bread<\/li>\n<li>50 g raisins, soaked in lukewarm water to rehydrate them, rinsed<\/li>\n<li>5 pitted medjoul or mazafati dates, chopped<\/li>\n<li>1 ripe banana (brown spots on the skin are a plus)<\/li>\n<li>2 tablespoons of ground flaxseed, pre-soaked in 3 tablespoons of water<\/li>\n<li>1 tablespoon of cinnamon<\/li>\n<li>2 teaspoons of baking powder<\/li>\n<li>approx. 300 ml plant-based milk, such as soy milk<\/li>\n<\/ul>\n<p>A pinch of salt is not necessary because bread already contains (more than enough) salt.<\/p>\n<h2>Preparation<\/h2>\n<p>It&#8217;s very easy.<\/p>\n<h3>Pre-soaking the bread, flaxseed, and raisins<\/h3>\n<ol>\n<li>Break or cut the bread, including the crusts, into pieces.<\/li>\n<li>Place the pieces of bread in a sealable container and pour the plant-based milk over them. Mix well.<\/li>\n<li>Place in the refrigerator for a few hours or overnight to soften the stale bread.<\/li>\n<li>Pour the raisins into a small bowl and immerse them with water and leave to soak.<\/li>\n<li>Drain the raisins and rinse them.<\/li>\n<li>Mix the 2 tablespoons of ground flaxseed with three tablespoons of lukewarm water and leave to swell for half an hour.<\/li>\n<\/ol>\n<h3>Make and bake the pudding<\/h3>\n<ol>\n<li>If you have a regular oven, preheat it to 180\u00b0C. If you have a convection oven, preheating is not necessary.<\/li>\n<li>Put all the ingredients <strong>except the raisins<\/strong> in a food processor with an S-shaped blade and blend until smooth.<\/li>\n<li>Then add the raisins and mix.<\/li>\n<li>Take a baking tin (round, approx. 18 cm, or square, 18 x 18 cm).<\/li>\n<li>Line the baking tin with baking paper or grease the sides and bottom with oil.<\/li>\n<li>Pour the batter into the tin and spread evenly.<\/li>\n<li>Place in the bottom of the oven and bake at 180\u00b0C for 35 to 40 minutes.<\/li>\n<li>After baking, remove from the oven, allow to cool slightly, then remove the pudding from the pan and place on a wire rack to cool further.<\/li>\n<\/ol>\n<p>That&#8217;s it!<br \/>\nThis delicious bread pudding will keep in the refrigerator for a few days, but I&#8217;m sure you&#8217;ll devour it in no time.<br \/>\nCongratulations: you&#8217;ve transformed your stale bread into a nutritious pudding that you can enjoy for breakfast.<\/p>\n<div class=\"yk-hoebetalen\">\n<h2>About food waste<\/h2>\n<p>Food waste is a huge problem in our time. It is also one of the reasons why modern agriculture has such a high ecological footprint. After all, we don&#8217;t eat a large part of the food that is grown and produced, and it goes straight into the trash. For a long time, I thought that most food was wasted in supermarkets. This is because the shelves are always kept full and many products pass their expiration date.<br \/>\nThis now appears to be incorrect. Statistically speaking, we waste most food at home, in our households. So, as consumers, we have a lot to answer for.<br \/>\nPrevious generations were much more adept at finding solutions to ensure that nothing went to waste.<br \/>\nBread pudding is an example of such a solution. Traditional bakers do it too: they turn unsold bread and pastries into something new. As a child, I always thought it was delicious and filling, a real treat.\n<\/p><\/div>\n<h3>Vegan bread pudding, per 100 g of product<\/h3>\n<p>The values are approximate and based on the use of whole wheat bread and soy milk.<\/p>\n<table>\n<tbody>\n<tr bgcolor=\"#O5C2DE\">\n<th scope=\"col\"><strong>Energy<\/strong><\/th>\n<th scope=\"col\">Carboh.<\/th>\n<th scope=\"col\">Sugars<\/th>\n<th scope=\"col\">Fat<\/th>\n<th scope=\"col\">Sat. Fat<\/th>\n<th scope=\"col\">Protein<\/th>\n<th scope=\"col\">Fibre<\/th>\n<th scope=\"col\">Salt<\/th>\n<\/tr>\n<tr>\n<td>595,65 kJ\/142,50 kcal<\/td>\n<td>27,60 g<\/td>\n<td>12,54 g<\/td>\n<td>2,54 g<\/td>\n<td>0,37 g<\/td>\n<td><strong>5,35 g<\/strong><\/td>\n<td>3,76 g<\/td>\n<td>0,25 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Participate in our cooking classes:<\/h2>\n<p style=\"text-align: center;\"><a class=\"yk-green_btn\" title=\"Our cooking classes\" href=\"https:\/\/yogakitchen.be\/en\/healthy-vegan\/\">Cooking Workshops<\/a><\/p>\n<h2>Read more about plant-based nutrition and health:<\/h2>\n<p style=\"text-align: center;\"><a class=\"yk-green_btn\" title=\"More about plant-based food\" href=\"https:\/\/yogakitchen.be\/en\/blog\/\">Read more about plant-based food<\/a><\/p>\n<h2>Find out about yoga and yoga classes in Schaerbeek:<\/h2>\n<p>Check out our yoga classes here:<\/p>\n<p style=\"text-align: center;\"><a class=\"yk-blue_btn\" title=\"Yoga classes\" href=\"https:\/\/yogakitchen.be\/en\/yoga-classes\/\">View our full range of yoga classes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yoga Kitchen &#8211; Simple, healthy, and plant-based Stop waste and give your old bread a second life Here is a simple recipe for 100% plant-based bread pudding, without animal milk or eggs. Eggs are mainly used in baking because they add a certain structure or texture. In plant-based cooking, we can solve this by using &hellip; <a href=\"https:\/\/yogakitchen.be\/en\/2025\/05\/14\/vegan-bread-pudding\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Vegan Bread Pudding<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":17968,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,24],"tags":[154,63,136,26],"class_list":["post-17967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition","category-recipes","tag-bread","tag-breakfast","tag-snack","tag-vegan"],"_links":{"self":[{"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/posts\/17967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/comments?post=17967"}],"version-history":[{"count":3,"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/posts\/17967\/revisions"}],"predecessor-version":[{"id":17971,"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/posts\/17967\/revisions\/17971"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/media\/17968"}],"wp:attachment":[{"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/media?parent=17967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/categories?post=17967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yogakitchen.be\/en\/wp-json\/wp\/v2\/tags?post=17967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}