Well, I'm back from a week full of Post Punk Kitchen events, and the actual PPK Gathering campout itself this weekend. Oh man, it was fantastic. Vegans, vegans everywhere. We enjoyed meals cooked by Isa & the PPK crew in our fantastic hosts' kitchen - most of the food was donated graciously by Wildwood, Tofurkey, Dave's Killer Bread, Kettleman Bagels (SO many), Lesser Evil Snacks, Pioneer Organics, Freddy Guy's Hazelnuts, Portland Roasting Co and more..
Thank you guys!!
Webly made an amazing tofu scramble, Isa made special mushroom gravy with no onions for my friend Michelle and I, Katie (NW) made a gorgeous blackberry pie, Evan made the best muffins I've had in a long time and the lovely Julie Hasson and I got creative with the bagels and backyard-picked plums (that kinda tasted like banana! Katie, that was amazing) and blackberries, donated hazelnuts, soy creamer and more and made this Berry Bagel Bread Pudding, based on one of her original bread pudding recipes..
Berry Bagel Bread Pudding
Preheat oven to 375°F
8-inch square glass baking dish, greased
5 cups bagel pieces (we used a combo of blueberry and cinnamon raisin bagels)
About 2 1/4 cups soy creamer, or enough to totally soften bagels
Maple syrup to taste
1 tsp vanilla
1/4 tsp almond extract
Pitted and chopped fresh plums
About 1/2 cup toasted chopped hazelnuts
1. In a large bowl, whisk together creamer, maple syrup, vanilla, almond extract, cinnamon and nutmeg. Add the bread cubes, let sit about 10 to 15 minutes, or until bread is soft and pretty mushy and has absorbed a lot of the creamer. Fold in the berries, plums and 1/4 cup hazelnuts. Scoop mixture into prepared pan. Sprinkle top with remaining chopped hazelnuts.
2. Bake pudding in preheated oven for 30 to 45 minutes, or until puffed and golden and creamer has been absorbed. The top should bounce back in center when touched.
Tip: This recipe really tastes best when you're hanging out with a fun group of hungry vegans. Of course, you should also pick the blackberries and plums from local trees too.
Nearly everyone we talked to had never tried bread pudding before - whaaat? Anyway, I think we were both really pleased with how it came out - sweet, creamy and vegan.