Cinnamon Bread Pudding With Vanilla Soy-Custard Sauce



  • 1 (1 lb.) loaf sliced cinnamon bread, cut into 1-inch squares
  • 1/2 soy margarine, melted
  • 4 eggs
  • 3 s soymilk
  • 1 sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • Vanilla Soy-Custard Sauce:
  • 4 egg yolks, beaten
  • 1 French vanilla-flavored soymilk creamer
  • 1/2 sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt


Preheat oven to 375°. Spread bread cubes on baking sheet; toast 10 to 12 minutes or until light brown. Evenly distribute bread cubes in 13×9-inch baking dish. Drizzle with melted butter. In medium bowl, combine eggs, soymilk, sugar, cinnamon and vanilla; stirring until sugar dissolves. Pour evenly over bread cubes. Using spoon, press bread cubes down to moisten completely. Reduce oven temperature to 350°. Bake, uncovered, 35 to 40 minutes, or until knife inserted in center comes out clean. Serve warm with Vanilla
Soy-Custard Sauce.
Vanilla Soy-Custard Sauce:
In medium bowl, mix egg yolks and creamer. In small saucepan, combine sugar, cornstarch and salt. Gradually add egg mixture; stirring constantly. Cook over medium-low heat; stirring constantly, until slightly thickened. Remove from heat; allowing to cool slightly. Serve warm.


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