Chef Joey'S Vegan Bread Pudding - cooking recipe

Ingredients

4 tablespoons margarine (softened..Earth Balance)
2 cups soymilk (soy or other non-dairy milk)
3 teaspoons egg substitute (Ener-G)
4 tablespoons filtered water (add to egg replacer)
1/2 cup sugar (raw cane)
1/8 teaspoon sea salt
1 teaspoon cinnamon (ground)
3 cups stale bread (cubed)
1/2 cup raisins

Preparation

Preheat your oven to 350'F.
Put the margarine in a bowl big enough to accommodate 2 cups of milk.
Put the sugar, cinnamon and salt into another bowl and mix well.
Put the milk in a saucepan and heat until just before the boiling point.
Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
In a 9x13\" oven safe dish add the bread and raisins.
Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
Gradually add the egg replacer to the milk mixture.
Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
Pour the hot water into the outer dish being careful not to get any in the pudding dish.
Bake for 40-45 minutes.
The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
Serve either warm or cold, plain or with your favourite sauce.
Bon Appetit.