Vegan Cinnamon Sugar Bread Pudding

I've never really loved bread pudding. Something about the egg flavour of it that just doesn't appeal to me, even though I love eggs. Weird. So I thought I'd try to make a vegan one. I was skeptical that it wouldn't get custardy (is that a word?) enough but it turned out to be the best bread pudding I've ever tried! Seriously, go make this! You don't have to put the cinnamon sugar topping on, you could try a number of things. Such as fresh fruit, chocolate, peanut butter, maple syrup. Honestly, whatever you have in your kitchen.

Adapted from Seasons and Suppers and Isa Does It

Bread Pudding:

• 6 cups 1 inch cubed day old bread
• 1 cup almond milk
• 3 tbsp cornstarch
• 1 cup canned coconut milk
• 1/2 cup sugar
• 2 tbsp lemon juice or white vinegar
• 1 tsp pure vanilla
• 1/2 tsp cinnamon

Cinnamon Sugar Topping:

• 1/2 cup brown sugar
• 2 tsp. cinnamon
• 2 Tbsp. canola or refined coconut oil, melted

Glaze:

• 1 cup icing sugar
• 1 tbsp almond milk
• 1/2 tsp vanilla
• 1 tbsp melted refined coconut oil, or canola oil

Preheat oven to 350F. Grease a baking pan. 

Place the cubed bread in a large bowl. In another bowl, whisk together the almond milk with the cornstarch to dissolve. Mix in the coconut milk, sugar, lemon juice, vanilla, and cinnamon. Pour over the cubed bread and stir to coat. Let sit for at least 15 minutes to let the liquid soak into the bread. 

Mix together the Cinnamon Sugar Topping and sprinkle on top of bread. Bake for 30-35 minutes, until the top is lightly browned and feels firm to the touch. Serve warm with glaze drizzled on top. 

Glaze: Sift the icing sugar into a bowl. Add the almond milk, vanilla, and oil. Stir until smooth.