Vegan Bread Pudding with “Unwanted Fruit”

Photo: Justin Eastman Media
A delicious recipe inspired by Chef Daniel Holloway’s mid-western roots

There is a long history of mid-western farmers in Chef Daniel Holloway’s family. Almost all of his ancestors were born on the Holloway farm in Monroe Wisconsin, including his grandfather Willis whose famous bread pudding inspired this dish.

Bill was well known in the area for his bread pudding which was his favourite recipe passed down from his mother. Living on a dairy farm, Bill had access to hyper local fresh items and utilized them for this ‘waste not’ dish.

Chef Daniel’s version of the dish has one big modification that he says actually improves the taste.

“I am not too sure if Grandpa would initially appreciate my vegan twist to his recipe,” Says Chef Holloway. “I’m positive he would love the hint of coconut now reminiscent in the dish and I would win him over with the taste.”

It is Bill’s sustainable farm living that has ultimately inspired Chef Holloway to continue making his grandfather’s favourite dish. It is in a humble bread pudding where Chef Holloway is reminded of his roots.

  • 3 TSP ground Flax
  • 3 TBLS Water
  • 4 TBLS Coconut Oil
  • 2-3 cups of Coconut Milk or Almond Milk
  • ½ Cane Sugar
  • 2 TSP Cinnamon
  • 2-3 cups of sliced stale Bread
  • ¾ cups of any “unwanted” Fruit from your grocery store’s last change shelf (guava and strawberry are seen in the picture)
  • 1) Preheat oven 325’F and while heating line a 9x13” oven safe dish pan with parchment paper.
  • 2) Slice all your fruit and set them aside.
  • 3) In a small bowl add 3 TBSPs of water to 3 TSPs ground flax seed (to create an egg replacer) and set aside.
  • 4) Combine coconut milk and coconut oil in a sauce pot on low-medium heat.  Stir mixture until it is fully incorporated. Remove the pot from heat once oil has melted into the coconut milk.
  • 5) Place sugar, cinnamon and liquid coconut mixture in a large mixing bowl, whisk until the sugar has been fully integrated. Gradually whisk in the flaxseed (egg replacement) into to the bowl.
  • 6) Dip the slices of bread one by one into the coconut milk /sugar mix and layer them into the 9x13 dish.
  • 7) Alternate the layers of bread and the fruit, placing them one on top of the other.
  • 8) The bread pudding must be drenched in milk and fairly wet, if the bread pudding looks dry add the remaining milk to the pudding to the pan.
  • 9) Cover with a lid, baking sheet or aluminum foil. Place into the oven for 45mins.
  • 10)The pudding should be creamy and soft and may be serve hot or cold.

Photo credit: Justin Eastman Media

Visit Urban Acorn Catering at the Green Living Show where he’ll serving up this wonderful bread pudding!