Leftover Injera #4: Bread Pudding

A while ago, I posted a few uses for leftover injera bread – salad, porridge, chips & stuffing for mushroom caps. Well, I bought some more injera last week and (after eating two or three bowls of the porridge) came up with a couple new uses! The first is an incredibly easy vegan bread pudding.

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Get some margarine melting in a pan. I think I used 2 to 3 tablespoons.

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Add chopped injera and stir to coat. This is about 1 1/2 – 2 cups. I let mine brown just a little.

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Begin adding sweet Marsala by the tablespoonful…

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stirring after each spoonful…

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I ended up adding 5 Tbsps plus a few tablespoons of water because I didn’t want the Marsala to be overpowering, but…

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I wanted the bread to get nice and soft, and sticky.

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Next, add carob syrup to taste. I used 1 to 2 Tbsp.

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It made one very large serving. It may not look like much, but it’s SO filling!

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The texture of it is similar to the texture of the scalloped pineapple I made for Thanksgiving, and it even had a similar fruity taste. This is not only because of the sweet Marsala, but also because carob has fruity notes.

I will be posting another injera recipe in the near future. Until then, check out my previously posted injera uses:

Firfir Salad
Injera Chips
Stuffed Mushroom Caps
DELICIOUS Injera Porridge

Scalloped Pineapple (Pineapple Bread Pudding)

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Another Thanksgiving treat: my grandma’s scalloped pineapple recipe, veganized. This is basically a bread pudding, and it’s one of my favorite holiday foods. Preheat your oven to 350.


1/2 C margarine, 1 C sugar, 1/4 tsp cinnamon (I used a whole tsp, I love cinnamon)…


creamed.


4 “eggs” – or in this case, Ener-G Egg Replacer equivalent to 4 eggs.


Add egg sub and beat on high for 1 – 2 minutes. The recipe says it’s supposed to get light and fluffy, but neither mine with egg replacer nor my dad’s with actual eggs became light or fluffy. It was just plain wet. BUT both turned out fine! (Oh, I almost forgot I even added 1/4 tsp Cream of Tartar to mine, it didn’t make a difference)


Add 2 cups cubed bread and a 13.5oz can of crushed pineapple, drained.


I also added a bit of gray salt, again for that egginess. Mix to blend.


Pour into a 1 1/2 quart casserole dish, or any small oven proof dish.


Bake approximately one hour, or until a knife inserted in the center comes out clean. Try not to eat it all at once!

Recipe Recap:
1/2 C margarine
1 C sugar
1 tsp cinnamon (or to taste)
4 “eggs” using Ener-G Egg Replacer
Add 2 cups cubed bread
13.5oz can of crushed pineapple, drained
Optional: Dash or two of gray salt

Preheat oven to 350.

Cream margarine, sugar, and cinnamon. Add egg replacer and beat on high for one minute. Add bread and pineapple, and mix to combine.
Pour into greased 1 1/2 quart casserole dish, or any small baking dish. Bake for one hour, or until a knife inserted in the center comes out clean.