Recipe - Amaiz-Ing Bread Pudding

SWEET CORNBREAD
1 One half cup Whole wheat pastry flour
1 One half cup Fineground cornmeal
One half teaspoon Sea salt
4 teaspoon Baking powder
6 tablespoon Canola oil
1 Three fourths cup Vanilla soy milk
One fourth cup Maple syrup
2 tablespoon Vanilla extract

PUDDING
1 cup Dried cranberries or
cherries
16 ounce Silken tofu
2 tablespoon Canola oil
1/3 cup Maple syrup
1 tablespoon Vanilla extract
One half teaspoon Sea salt
1 teaspoon Grated nutmeg
1 teaspoon Ground allspice
2 teaspoon Ground cinnamon
4 cup Crumbled Sweet Cornbread
One half cup Walnuts; toasted and chopped

LEMON GLAZE
1 teaspoon Kudzu
One fourth cup Water
One fourth cup Unfiltered apple juice
One fourth cup Fresh lemon juice
1 teaspoon Vanilla extract
One fourth cup Maple syrup
1 tablespoon Grated lemon zest

8 SERVINGS DAIRYFREE

Most healthful bread puddings use cut or sliced up whole wheat bread, but I
thought it might be fun to experiment with a sweet cornbread instead.
The cornbread used here is also ideal for strawberry (or other fruit)
shortcakes, topped with Tofu Cream.

CORNBREAD: Preheat oven to 350 F. Grease a 9inch square baking pan.
In medium bowl, sift flour, cornmeal, salt and baking powder. In
small bowl, mix oil, soy milk, maple syrup and vanilla. Add to dry
ingredients and mix just until blended. Pour batter into prepared
pan. Bake until top is lightly golden brown, about 25 minutes. Set on
wire rack to cool.

Meanwhile, soak cranberries or cherries in enough water to cover for
20 minutes; drain. In food processor, combine tofu, canola oil, maple
syrup, vanilla, salt, nutmeg, allspice and cinnamon, and process
until smooth. Transfer mixture to medium bowl and add cranberries,
crumbled cornbread and walnuts; mix well. Pour pudding into a greased
9inch springform pan, cover lightly with a circle of wax paper. Bake
at 350F for 25 to 30 minutes. Let cool 15 minutes, then remove side
of pan.

Slice pudding and serve with Lemon Glaze if desired. PER SERVING: 374
CAL.; 9G PROT.; 17G TOTAL FAT (2G SAT. FAT); 48G CARB.; 0 CHOL.; 27MG
SOD.; 5G FIBER.

LEMON GLAZE: dissolve kudzu in water and apple juice. Pour into a
small saucepan and bring to a slow simmer over medium heat, stirring
constantly. Add lemon juice, vanilla, maple syrup and zest and
continue to stir mixture several minutes. Reduce heat to low and cook
5 minutes more.

Remove pan from heat and let glaze cool. Drizzle over bread pudding
slices, if desired. PER SERVING: 59 CAL.; 0 PROT.; 0 TOTAL FAT (0
SAT. FAT); 16G CARB.; 0 CHOL.; 3MG SOD.; 0 FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 63

Converted by MM_Buster v2.0l.