Vegan Chai-Spiced Bread Pudding

Name: Vegan Chai-Spiced Bread Pudding
Ingredients: ⅓ cup melted coconut oil, plus more for coating pan; 3 cups almond milk; 1¼ cups pitted medjool dates; soaked in warm water for at least 1 hour and drained; 2 tablespoons ground flaxseeds; 1 teaspoon ground cinnamon; 3&frasl;4 teaspoon ground ginger; 1&frasl;2 teaspoon ground nutmeg; 1&frasl;2 teaspoon ground cardamom; 1½ teaspoons vanilla extract; 1 large day-old French baguette, cut into cubes; 1 cup raisins

This easy and healthful dessert can double as a hearty breakfast if you’re hankering for something sweet.

Ingredients

⅓ cup melted coconut oil, plus more for coating pan
3 cups almond milk
1¼ cups pitted medjool dates
soaked in warm water for at least 1 hour and drained
2 tablespoons ground flaxseeds
1 teaspoon ground cinnamon
3&frasl;4 teaspoon ground ginger
1&frasl;2 teaspoon ground nutmeg
1&frasl;2 teaspoon ground cardamom
1½ teaspoons vanilla extract
1 large day-old French baguette, cut into cubes
1 cup raisins

Method

Preheat oven to 350 degrees. Coat an 8-inch square baking pan with coconut oil.
Into a blender, add almond milk, dates, ground flaxseeds, cinnamon, ginger, nutmeg, cardamom, vanilla, and coconut oil, and blend until smooth.
Into a large bowl, add bread and raisins. Pour in date mixture and toss gently until evenly combined. Let soak about 10 minutes. Transfer to prepared pan and spread evenly.
Bake 30 to 40 minutes, until top is golden brown. Let cool slightly before serving.