December has been such an exciting month.
I have participated in the Mom's Crazy Cooking Challenge (here).
I made 3 dozen cookies and mailed them to fellow bloggers for the Great Food Bloggers Cookie Swap (here).
Today I am participating in the Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker.
For the challenge we are given two ingredients and asked to either find a recipe or create a recipe with them.
This month we had cranberries and egg nog.
Now I have never had egg nog and never been one to want to drink it, yuckiness just comes to mind thinking about it.
However I decided I had to be completely open to the idea and then a stroke of brilliance hit me...BREAD PUDDING (imagine a great shining light as I realize this is my dish).
I decided to do a little reading on bread pudding, as I've never made one, and found Paula Deen to be incredibly helpful. So I've based my recipe today on a bread pudding she made however I veganized it (so that no animals were hurt during the cooking of this dish).
Vegan Eggnog Bread Pudding with Cranberry Sauce
adapted from Paula Deen
2 C sugar
5 eggs (used Ener-G egg replacers)
2 C Silk Egg Nog
3 C cubed French Bread (left out to stale for 24 hours)
1/2 C brown sugar
1/4 C Earth Balance, melted
1 C chopped almonds
Mix your eggs according to the package, then add your sugar, egg nog, and vanilla.
Pour over your cubed stale bread. Allow to sit for 10 minutes.
In a separate bowl mix brown sugar, Earth Balance, and almonds.
Pour your bread mixture into a 9x13 pan and top with the almond sugar mixture.
Place in a 350 degree over for 35-45 minutes.
For the sauce:
1 C sugar
1/2 C Earth Balance
1 egg, beaten (used Ener-G egg replacers)
2 tsp vanilla extract
3/4 C frozen cranberries
1/4 C apple jack brandy
In a pot, on medium heat, combine your Earth Balance, sugar, egg, cranberries and vanilla. Stir together until the sugar is melted.
Add your brandy and stir well.
Serve your bread pudding and top with sauce.
My children were not huge fans of the brandy sauce and prefer just to eat the egg nog pudding on its own.
Not one to want to waste the sauce I needed to find a way to repurpose it.
I happened to have 6 banana bread muffins on hand that were over cooked (sometimes I am just asleep at the wheel and I baked the muffins WAY too long).
I decided to cube the muffins and then doctor the sauce.
I blended the sauce with 1/2 C of Silk Egg Nog and then poured that over my cubed banana bread muffins.
I let the mixture sit in the bowl for 10 minutes and then poured it into an 8x6 dish.
Baked for 40 minutes on 350 degrees.
I pulled this pink concoction out of the oven.
I was a little skeptical due to color, but the flavor really is quite awesome and the kids like this combination much better.
So please try both versions they are great for breakfast, dessert, or a dish to bring to your next holiday party.
It has been so much for participating in this Improv Challenge I cannot wait to see what next month's ingredients are.
Please check out the links below and see what other crafty bloggers have made up for us.