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I just realized after updating my header photo that I never posted this recipe, so here it is. This came about after I thought it would be a good idea to make a loaf of bread with some barley flour thrown in. Bad idea! Turns out barley flour is low in gluten and shouldn’t be used in yeast breads, but is great for other things that don’t need too much rise like pancakes, waffles and stuff like that. It is a nice substitute for white flour because of its light appearance. Anyway, I ended up with a really sad flat loaf of bread and I absolutely hate to waste food so you know the old saying: When life gives you a lousy loaf, make bread pudding! (or something like that…)

Blueberry Bread Pudding

1 loaf of multigrain or whole wheat bread cut into cubes

4 oz. silken tofu

2-1/2 cups soy or other non-dairy milk

½ cup sugar

½ tsp. vanilla extract

½ tsp. almond extract

1 cup fresh or frozen blueberries

1 tsp. lemon zest

Tofu Whip

8 oz. silken tofu

2 Tbsp. cornstarch

2 Tbsp. agave nectar

1 tsp. vanilla extract

Pinch of nutmeg

Lemon Sauce

½ cup sugar

1 Tbsp. cornstarch

1 cup boiling water

3 Tbsp. lemon juice

1 tsp. lemon zest

2 Tbsp. non-dairy butter

Pinch of nutmeg

For the bread pudding: Combine tofu, milk, sugar and extract in a blender until fully incorporated with no tofu lumps. Add bread cubes and milk mixture in a large bowl and mix around until all the bread is nice and coated. Fold in the blueberries and lemon zest. Pour into a lightly greased 8×8 pan and bake for about 1 hour in a 350 degree oven.

For the whip: combine all ingredients in a blender and well…blend.

For the lemon sauce: combine sugar and cornstarch in a medium saucepan. Add boiling water and continue to simmer over medium heat until mixture begins to thicken whisking constantly. Add remaining ingredients and whisk until blended.

(adapted from Peas and Thank You by Sarah Matheny)