Lately I’ve been experimenting with soy milk. It has more protein than milk, and less sugar (if you use unsweetened). But, how does it stand up to milk when used for baking?
I tried substituting soymilk for buttermilk in my favorite bread pudding recipe (if you don’t care for soymilk, the recipe works beautifully with the original ingredient), and I think that with the soymilk, it will still satisfy any bread pudding purist–it’s maybe even a little better.
Like crème brûlée, the pudding cooks in a water bath. The custard comes out smooth, creamy, and for me tastes a little richer than it would be with the buttermilk. My only guess is that this is due to the extra protein in the soy, but I’m not sure. If you have the answer, please leave a comment and let us know!
Vanilla-Coconut Bread Pudding
- 3 large eggs
- 2 large egg yolks
- 2/3 cup sugar
- 2 cups soymilk (I use Silk unsweetened)
- 2½ half and half
- 2 vanilla bean pods
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 9 bread slices, crusts removed, cut into 1-inch pieces (this should come to about 6 generous cups)
- ground cinnamon
Approx. 8 servings
- Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish.
- De-crust bread. Cut it into 1-inch pieces.
- Whisk eggs, yolks, and sugar to blend in large bowl. Mix in soymilk, half and half, vanilla and coconut extract.
- Using a chef’s knife, split the vanilla beans in half, lengthwise, and scrape out the seeds with the blade. Collect the seeds and add them to the mix.
- Add bread to the mixture; let stand for 5 minutes.
- Transfer bread mixture to prepared dish and sprinkle with ground cinnamon.
- Place the baking dish in a large roasting pan. Pour enough hot water into the roasting pan to reach 1 inch up the sides of the baking dish.
- Bake until pudding is firm in center but still pale in color, about 1 hour 15 minutes. Cool slightly.
- Serve warm or cold. Ready, set, pig out!