MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: VEGAN: Bread Pudding
  Categories: Vegan, Vegetarian, Pudding
       Yield: 1 servings
       2 c  Grated apples
            Juice of 1 lemon
       4 c  Whole grain bread, cubed,
     1/3 c  Raisins
       1 ts Cinnamon
   1 1/2 c  Soymilk
     1/2 c  Maple syrup
            Some vanilla if you use
            -plain soymilk
            Egg replacer to equal
            -one egg
   Mix lemon juice with grated apple. Blend the soymilk, egg replacer,
   maple syrup and cinnamon (and vanilla, if you use it) together. Put
   one third of the bread in the bottom of a greased 8 by 8 baking
   dish and cover with 1 cup of the apples and half the raisins.  Pour
   one cup of the liquid mixture over these ingredients.  Repeat the
   layers of bread, apple and raisins, ending with a top layer of bread.
   Pour the rest of the liquid ingredients over it.  Sprinkle with
   cinnamon. Let pudding sit for a few minutes (original recipes called
   for 20 minutes, I let it sit for 5). Bake, covered, at 350 degrees F
   (325 if you use a glass dish) for 45 minutes. Let stand for 10 to 20
   minutes at room temperature before serving. Was great for breakfast.
   Notes: I used a whole wheat cinnamon raisin bread, which combined
   with the vanilla soymilk and maple syrup made it fairly sweet, which
   I like but others might not. The orginal recipe called for margerine
   to be dotted on top before baking. I cut it out because of fat
   considerations, but I guess it would make the top crisper. Heavily
   adapted from a recipe in the original Laurel’s Kitchen.  It creates a
   soft, moist, but yummy pudding. This was my first attempt to veganize
   a baked recipe, and I think it turned out fairly well. Debbie
   Schwartz <> Seattle, WA on