Vegan Bread Pudding

• nonstick cooking spray
• 1 loaf Italian bread day-old, 16-18 oz.
• 2 cups almond milk or cashew milk
• 1/3 cup sugar 66 g
• 2 tablespoons nondairy buttery spread melted
• 1 tablespoon ground flaxseeds
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 pinch salt
• powdered sugar optional

1. Preheat oven to 350u0b0F.
2. Spray a 9-inch square casserole dish liberally with nonstick cooking spray.
3. Cut bread into 1-inch cubes and set aside.
4. In a large mixing bowl, whisk together nut milk, sugar, buttery spread, flaxseeds, vanilla extract, cinnamon, and salt until combined. Add bread cubes to bowl. Fold with a rubber spatula until the bread is thoroughly coated in nut-milk mixture.
5. Pro tip: Have more spices lying around at home? Feel free to experiment and incorporate other spices, such as cardamom, nutmeg, ground ginger, etc.
6. Transfer soaked bread cubes to casserole dish. Cover dish with foil.
7. Bake bread pudding on middle rack of oven for 30 minutes.
8. Remove foil and continue baking for 15-20 minutes, until golden brown on top and a toothpick inserted in center comes out clean.
9. Check to see that bread pudding is done. Remove from oven or add time as needed.
10. If serving warm, allow bread pudding to cool for at least 15 minutes before plating. To serve cold, chill bread pudding in refrigerator for at least 2 hours. Dust with powdered sugar, if desired, immediately before serving.

nonstick cooking spray, italian bread, almond milk, sugar, ground flaxseeds, vanilla, cinnamon, salt, powdered sugar

Taken from www.yummly.com/recipe/Vegan-Bread-Pudding-9073123 (may not work)