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