Veg m & p - Peanut Butter Bread Pudding with Fresh Strawberry Coulis

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strawberry coulis to follow-

 

 

* Exported from MasterCook *

 

Peanut Butter Bread Pudding with Fresh Strawberry Coulis

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup silken tofu

2 1/2 cups regular or soy milk

1 teaspoon pure vanilla extract

1/2 cup light brown sugar or a natural sweetener

1/2 cup creamy natural peanut butter

1/3 cup strawberry jam

1/2 loaf sliced white bread -- crusts removed

Fresh Strawberry Coulis

1/2 cup chopped unsalted roasted peanuts -- optional

1/2 cup hulled and sliced strawberries -- optional

 

Inspired by the all-American PB & J sandwich, this homey dessert is made even

tastier with the addition of strawberry coulis and an optional garnish of

chopped peanuts and fresh strawberries.

 

In a blender or food processor, process the tofu with 1/2 cup of the milk, the

vanilla, and sugar until smooth. Set aside.

 

Spread the peanut butter and jam on the bread slices, then cut into cubes. Place

the bread cubes in a large bowl and pour the remaining 2 cups milk over them,

tossing to coat. Let the bread stand for 1 hour to soak up the liquid.

 

Preheat the oven to 350 degrees F. Lightly oil a shallow 10-inch baking dish.

 

Place the bread mixture in the baking dish. Pour over the pureed tofu mixture

and bake until firm, about 45 minutes.

 

Allow the bread pudding to cool to room temperature before serving or

refrigerating. Serve chilled or at room temperature, with the strawberry coulis

spooned around the plates or drizzled over the bread pudding. Garnish with the

peanuts and sliced strawberries, if desired.

Serves 6 to 8

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 43 Calories; trace Fat (0.7% calories

from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 7mg Sodium. Exchanges: 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Fresh Strawberry Coulis

 

Recipe By :Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups ripe strawberries -- rinsed and hulled

 

This ruby-red sauce, made with fresh strawberries and nothing else, couldn't be

easier. If your strawberries are less than perfectly sweet, you can add a little

sugar syrup (equal amounts of sugar and water heated to dissolve the sugar) and

a dash of fresh lemon juice to brighten the flavor. Serve this with Peanut

Butter Bread Pudding (page 339) or use it to adorn fresh-cut fruit or ice cream.

 

Place the strawberries in a food processor and process until smooth.

(Alternatively, the berries can be run through a food mill.) Strain through a

fine, mesh strainer into a bowl. Cover and refrigerate until ready to use. I

like to use this sauce on the same day it is made to fully enjoy the fresh

strawberry taste.

 

Makes about 2 cups

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0