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)

Scalloped Pineapple Bread Pudding | Orthodox and Vegan

One of my favorite things about Thanksgiving is this veganized version of my grandmother’s Scalloped Pineapple recipe. It’s basically bread pudding with pineapple and cinnamon, warm and comforting with just a little sweetness – but it can still be served with the main meal rather than dessert.

Ener-G Egg Replacer for Scalloped Pineapple Bread Pudding | Orthodox and Vegan
I usually use Ener-G egg replacer for my Scalloped Pineapple, but you could also use one ripe banana, mashed, per egg – just be aware you will be able to taste the banana in the finished product.

Scalloped Pineapple Bread Pudding | Orthodox and Vegan
It should be golden brown around the edges with a slightly crisp top, and soft on the inside.

Scalloped Pineapple Bread Pudding
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 to two minutes. 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.