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8 SERVINGS DAIRY-FREE
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Most healthful bread puddings use sliced whole wheat bread, but I thought it might be fun to experiment with a sweet cornbread instead.
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The cornbread used here is also ideal for strawberry (or possibly other fruit)
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short-cakes, topped with Tofu Cream.
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CORNBREAD: Preheat oven to 350 F. Grease a 9-inch square baking pan.
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In medium bowl, sift flour, cornmeal, salt and baking pwdr.
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In small bowl, mix oil, soy lowfat milk, maple syrup and vanilla.
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Add in to dry ingredients and mix just till blended.
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Pour batter into prepared pan.
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Bake till top is lightly golden, about 25 min.
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Set on wire rack to cold.
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Meanwhile, soak cranberries or possibly cherries in sufficient water to cover for 20 min; drain.
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In food processor, combine tofu, canola oil, maple syrup, vanilla, salt, nutmeg, allspice and cinnamon, and process till smooth.
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Transfer mix to medium bowl and add in cranberries, crumbled cornbread and walnuts; mix well.
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Pour pudding into a greased 9-inch springform pan, cover lightly with a circle of wax paper.
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Bake at 350F for 25 to 30 min.
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Let cold 15 min, then remove side of pan.
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Slice pudding and serve with Lemon Glaze if you like.
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LEMON GLAZE: dissolve kudzu in water and apple juice.
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Pour into a small saucepan and bring to a slow simmer over medium heat, stirring constantly.
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Add in lemon juice, vanilla, maple syrup and zest and continue to stir mix several min.
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Reduce heat to low and cook 5 min more.
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Remove pan from heat and let glaze cold.
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Drizzle over bread pudding slices, if you like.
