Vegan Capirotada (Mexican Easter Bread Pudding)

by Abhijeet Sinha

Turn your lady fingers into this show-stopping Vegan Capirotada AKA Mexican Easter Bread Pudding! This is such a fun, easy and delicious recipe to make for this Easter season!

Ingredients

  • 6 lady finger cookies
  • 1 1/2 cup Milkadamia Vanilla Macadamia Milk
  • 1 large banana
  • 2 drops of orange essential oil
  • 1/8 tsp of anise flavor drops
  • 1/4 tsp of cinnamon
  • 5 tbsp of sugar alternative
  • 1 tsp of vanilla extract

Toppings

  • 2 tsp of unsweetened shredded coconut
  • 1 tbsp of raisins
  • 1 tbsp of crushed peanuts
  • 1/4 cup of shredded vegan cheese
  • 2 tbsp of dye-free sprinkles

 Instructions 

  1. Preheat the oven to 350°F.
  2. Blend the sweetener, banana, vanilla, macadamia milk, orange essential oil, and anise flavor drops.
  3. Place the lady finger cookies in a small container.
  4. Pour the blended mixture over the cookies.
  5. Add the toppings, except for the dye-free sprinkles, and bake for 18 minutes.
  6. Let it cool down, then add the dye-free sprinkles.

 

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