Vegan Blueberry Bread Pudding Breakfast Cake with Vanilla-Hemp Cr&232;me Anglaise

Try this Vegan Blueberry Bread Pudding Breakfast Cake with Vanilla-Hemp Crème Anglaise recipe.

Vegan Blueberry Bread Pudding Breakfast Cake with Vanilla-Hemp Cr&232;me Anglaise
Vegan Blueberry Bread Pudding Breakfast Cake with Vanilla-Hemp Cr&232;me Anglaise
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Try this Vegan Blueberry Bread Pudding Breakfast Cake with Vanilla-Hemp Crème Anglaise recipe.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 8
vegan vegetarian white meat free contains gluten red meat free shellfish free dairy free pescatarian
not set

Step-by-step

  • Preheat the oven to 350F. Generously grease a small, 8-inch (i.e., 6-cup) bundt pan with coconut oil, and fill a large casserole dish with 1 inch of water; set aside.
  • Add the bread cubes to a large mixing bowl. Add the unsweetened almond milk, coconut milk, maple syrup, melted coconut oil, vanilla, cinnamon (if using), and sea salt to a high-speed blender; blend on high for one minute or until smooth.
  • Pour the mixture over the bread cubes and toss to coat. Let the bread mixture stand for 15 minutes to soak, stirring every few minutes to ensure each bit of bread has access to that sweet, creamy liquid. (Note: the bread cubes will mush and break down a bit as they soak, and that's exactly what you want).
  • Scoop half of the bread pudding mixture into the bundt pan and smooth out the surface. Ensure that the any excess juices are strained off the blueberries; then, spoon them evenly over the bread mixture.
  • Gently spoon the remaining bread pudding mixture over the layer of blueberries, and use the back of a spoon to compact and smooth the top layer.
  • Place the filled bundt pan, open-side-up, in the casserole dish with the water. Transfer to the middle rack of the oven and bake for 50 to 60 minutes or until the top of the bread pudding is deep golden-brown, it feels well set but slightly springy and custardy, and a knife inserted into the center comes out clean.
  • Remove from the oven and transfer the bundt pan to an oven-safe cooling rack. Let the cake cool for at least 15 minutes. Then, wearing oven mitts, grasp the bundt pan and gently shake it back and forth to loosen the cake from the walls of the pan.
  • Place a cake platter or large dinner plate, face-side-down, over the bundt pan and flip to invert the cake. Carefully lift the bundt pan off of the bread pudding cake, and allow it to cool for another 5 to 10 minutes before serving.
  • While the bread pudding cake is baking, add the coconut milk, Hemp Hearts, maple syrup, coconut oil, lemon juice, arrowroot, and sea salt to a high-speed blender. Blend on high for 3 minutes or until completely smooth, stopping to scrape down the sides if needed.
  • Add the scraped vanilla bean seeds or vanilla, and blend for another 10 seconds to disperse the seeds throughout the sauce.
  • Pour the mixture into a medium saucepan and heat over medium-low for 5 minutes or until the sauce thickens enough to coat the back of a spoon, whisking constantly. Do not overheat. Serve warm. For leftovers: transfer the sauce to an airtight jar and refrigerate. If the sauce is to thick after refrigerating, reheat over low heat and whisk in more coconut milk, 1 tablespoon at a time, as needed to thin.
  • Slice and plate the bundt cake. Generously drizzle each piece with Vanilla-Hemp Creme Anglaise and top with fresh berries and mint (if using). Serve warm.

My Unexpected Vegan Baking Adventure: A Blueberry Bread Pudding Cake Story

As a busy professional, my mornings are usually a whirlwind of emails, meetings, and grabbing whatever’s quickest for breakfast. But lately, I’ve been craving something more… something wholesome, comforting, and delicious. Enter: the Vegan Blueberry Bread Pudding Breakfast Cake. I never considered myself a baker, especially not a *vegan* baker, but this recipe totally changed my perspective. It’s surprisingly easy to make, and the result? A taste of pure heaven, perfect for a busy morning.

The recipe itself was a happy accident. I was browsing online, looking for something quick and healthy to make for breakfast, and this recipe caught my eye. The idea of a bread pudding cake intrigued me. I usually associate bread pudding with something heavy and indulgent, but this recipe promised something lighter, vegan, and surprisingly elegant. The promise of a creamy vanilla-hemp creme anglaise was the final push I needed to dive in. I love the versatility of this recipe; it’s perfect for a weekend brunch, a special occasion, or just a treat for yourself on a busy week day. It's a great example of how vegan baking can be both simple and sophisticated. Even the most experienced bakers are constantly refining their techniques and exploring new flavour profiles, and this bread pudding recipe is a fantastic way to show your skills.

The Baking Process: A Step-by-Step Journey

The instructions were straightforward enough, even for a novice like me. I loved the way the recipe allowed the bread to soak in the almond and coconut milk mixture; it created this beautiful, moist texture. The addition of blueberries added a burst of freshness and sweetness that perfectly complemented the subtle spice notes of cinnamon. The baking process itself was rather smooth, and the wonderful aroma filling my kitchen as the cake baked was a treat in itself! The final result was a fluffy, tender cake with a subtle sweetness that wasn't overly sugary. The beautiful golden-brown crust and the soft, custardy interior were a testament to the perfect balance of ingredients and baking time.

The Vanilla-Hemp Crème Anglaise: A Creamy Dream

Making the Vanilla-Hemp Crème Anglaise was an equally enjoyable experience. The hemp hearts added a unique nutty flavour and creaminess that elevated the sauce to another level. I usually associate hemp seeds with salads and smoothies, but their presence in this sauce was a delightful surprise. The process of blending the ingredients until smooth and then heating them on low until they thickened was simple and fast. This sauce was the perfect complement to the cake – its rich and creamy texture balancing the lightness of the cake. Adding a drizzle of the creme anglaise and fresh berries transformed the already delicious cake into an absolute masterpiece of flavor and texture. I was very proud of myself and felt incredibly accomplished having mastered both components of this recipe.

Beyond the Recipe: A Reflection on Baking and Life

Baking this cake wasn't just about creating a delicious breakfast; it was a reminder of the simple pleasures in life. The act of measuring ingredients, mixing them together, and watching the cake rise in the oven was surprisingly therapeutic. It's a grounding process, a moment of mindfulness in a busy world. The final product was a tangible reward for my efforts, a delicious testament to my newfound baking skills. Beyond the satisfaction of creating something beautiful and delicious, baking has opened up a whole new world of possibilities for me. I'm already planning my next baking adventure, exploring new flavors and recipes. This experience has not only enriched my culinary repertoire but has also served as a source of personal satisfaction and creative expression.

A Final Thought: Embrace the Unexpected

This Vegan Blueberry Bread Pudding Breakfast Cake wasn't just a recipe; it was an experience. An experience that showed me that even the busiest among us can find time for a little bit of joy, a little bit of creativity, and a whole lot of deliciousness. It challenged my assumptions about vegan baking, proving it to be much easier and more rewarding than I ever imagined. So, whether you're a seasoned baker or a complete beginner, I highly recommend giving this recipe a try. You might be surprised at what you discover—about baking, about yourself, and about the unexpected joys of life. And who knows, maybe you’ll find your own happy accident in the kitchen too.

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