Caramelly Medjool dates not only complement this recipe’s warming spices, but they make this bread pudding from the Food 52 Vegan Cookbook richer and more complex than if it were sweetened with cane sugar.
⅓ cup melted coconut oil, plus more for coating pan
3 cups almond milk
1¼ cups pitted medjool dates, soaked in warm water for at least 1 hour and drained
2 tablespoons ground flaxseeds
1 teaspoon ground cinnamon
3⁄4 teaspoon ground ginger
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cardamom
1½ teaspoons vanilla extract
1 large day-old French baguette, cut into cubes
1 cup raisins
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