Vegan Capirotada (Mexican Easter Bread Pudding) | Purely Healthy Living

Purely Healthy Living

Name: Vegan Capirotada (Mexican Easter Bread Pudding)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2
Ingredients: Betty Crocker Sprinkles, Eggs & Flowers; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; Osem Peanut Snack, Bamba; Sun-Maid California Sun-Dried Raisins 6-Pack/1oz Cartons; Bob's Red Mill Shredded Coconut, Unsweetened; Rodelle Vanilla Extract, Gourmet; Aura Cacia Sweet Orange Essential Oil (0.5 oz); Organic Banana; O Organics Almondmilk, Organic, Original, Unsweetened; Nonni's Biscottini, Chocolate Chip, Bites

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Vegan Capirotada (Mexican Easter Bread Pudding)

Serves 210 mins prep18 mins cook

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!

0 servings

What you need

chocolate sprinkles

Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

vegan cheddar cheese

peanut

raisin

Bob's Red Mill Shredded Coconut, Unsweetened

unsweetened shredded coconut

vanilla extract

Aura Cacia Sweet Orange Essential Oil (0.5 oz)

orange oil

banana

O Organics Almondmilk, Organic, Original, Unsweetened

unsweetened almond milk

biscotti

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Instructions

Preheat the oven at 350F.

Blend the sweetened, banana, vanilla, macadamia milk, orange essential oil and anise.

Place the lady finger cookies in a small container.

Pour over the blended mix.

Add the toppings, except for the dye-free sprinkles, bake for 18 minutes.

Let it cool down, add the sprinkles.

Enjoy!

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