MÓN QUÀ TÌNH THƯƠNG Bánh Mì và Pudding Bơ Thuần Chay

1½ loaves of French baguette (optional: sliced bread)
150 g flour
150 g brown sugar
1 bowl raisins or sultana mix
1 Tbsp vanilla essence
3 containers of soya yogurt
1 L soya milk Vegan butter
Vegan whipped cream (optional)
Strawberries or other fruit (optional)
Cinnamon powder (optional)

Cut the French baguette into small slices.
Spread some butter on the slices. On top and underneath of the layer.
Butter a tin all over the surface.
Place one layer of bread on the tin.
Mix the soya milk and the flour and the sugar together.
Add in the soya yogurt into the soya milk mixture.Mix.
Add in about one spoon of vanilla into the mixture.
Pour the mixture over the first layer of bread until all the bread soaks in.
Meanwhile, turn on the oven to 250 and both level, upper level and lower level so that the baking tray will be right in the middle of the oven.
In the beginning, let the oven on 250 for 10 minutes to heat it up.
Meanwhile, place another layer of bread crossing each other with the first layer.
Pour in the milk mixture to cover the second layer.
If there are some little gaps in between the slices, just break some small bread and fill them up.
Sprinkle some dry fruit on top of as much as preference.
Pour again some soya milk mixture on top of it.
If there’s more bread left, just place another layer on the tin, and sprinkle again the dry fuit. And then pour in again the soya milk mixture.
Make sure all the bread are covered enough with the soya milk mixture.
Put the tin into the oven.
Let the bread bake until the liquid bubling a little and then turn down the heat into 170 or 150.
Leave it bake for about 45 minutes. Check once a while to make sure the bread is well baked.
If the liquid becomes dry and becomes like pudding texture and the top is golden brown, then turn off the oven.
Let it in the oven for another couple of minutes and then take it out. Let it cool down a little bit.
When it cools already, use a knife to gently separate the edge. It will peel off.
Divide it into smaller portions.
Serve it with some vegan whipped cream or sprinkle some cinnamon powder on top.

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