Bread Pudding with Red Currants

Bread Pudding with Red Currants


Image by norwichnuts
Here is the recipe:
Grease 2 baking dishes with earth balance.
I crumbled up the left over shortcake biscuits (2) and added 2 tbsp margarine, 1/2 cup rice milk, flax seed egg replacer for 1 egg and a tablespoon raw sugar. Put into the dishes and sprinkled with the currants.
Bake at 350 degrees 20 minutes until browned and bubbly.
Served with vanilla bean soy kreme.
Feeds 4.
You can use stale bread, any type in lieu of my biscuits.