Raisin Bread Pudding


  • 1 16-ounce package silken tofu
  • 1 c. soymilk
  • ¾ c. Silk creamer
  • 3 tsp. cinnamon
  • ¾ tsp. salt
  • 2 Tbsp. vanilla
  • 2 Tbsp. cornstarch
  • 2 Tbsp. canola oil
  • 4 c. whole-wheat French bread, cut into 1-inch cubes
  • ½ c. raisins


  1. Place all ingredients, except for bread and raisins into blender and blend until smooth.
  2. Gently fold bread cubes and raisins into the tofu mixture and mix until evenly coated.
  3. Pour into a 9×13-inch pan that has been sprayed with non-stick cooking spray.
  4. Sprinkle a little cinnamon over the top. Bake in a 350 degree oven for 30 minutes.

* Optional: Add ½ cup sliced bananas before baking.

Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.