PUDIN DU PAN..aka Bread Pudding-VEGAN style RECIPE..GOES PERFECTLY WITH ANYTHING

This is made with old bread, not stale nor moldy bread, just left over crusts and ends of loaves. Better made with whole wheat too.
There is nothing better than this and I have made it several ways over the years, this one is one of my all time faves, and yes, again it has ALWAYS been Vegan.
Use any dried fruit of choice,( I ALSO LOVE THIS WITH DRIED FIGS, SNIP WITH SCISSORS INTO SMALLER PIECES) but please soak them over night in either apple juice or black tea before, draining and  adding to the mix.
This makes the whole house smell like Christmas/Winter Holidays.

THIS MAKES ONE  9X9X2 INCH PAN

PREHEAT OVEN 350F

SOAK:
6 CUPS WHOLE WHEAT BREAD IN 
1 1/2 CUP APPLE JUICE

THEN MIX WELL WITH YOUR HANDS, INTO SMALL PIECES.
ADD:
1/3 CUP SAFFLOWER OIL (OR ANY NEUTRAL OIL)
1/3 CUP AGAVE SYRUP OR MAPLE SYRUP
1/3 CUP MOLASSES
1 CUP SOAKED  PITTED DATES

MIX WELL WITH THE HANDS TO INCORPORATE EVERYTHING WELL.

USING A WOODEN SPOON:
STIR IN :
1 TSP VANILLA EXTRACT
1TBSP BAKING POWDER
1 TSP GROUND NUTMEG OR CLOVES OR CINNAMON OR ALLSPICE

THE BATTER NOW SHOULD BE THICK AND LUMPY ( DOESN'T SOUND ATTRACTIVE BUT THE RESULTS ARE OUT OF THIS WORLD.).

POUR INTO THE OILED PAN

BAKE MIDDLE SHELF FOR 30 MINS...IT SHOULD BE FIRM BUT NOT DRY.

REMOVE FROM OVEN AND COOL IN PAN.

CUT INTO SLICES WHEN COLD.

SERVE WITH CARAMEL, CAROB/CHOCOLATE OR VANILLA SAUCES..OR JUST AS IT IS WITH SOME STRONG BLACK COFFEE.

( WHEN I WORKED ON PRIVATE YACHTS IN THE SOUTH OF FRANCE THIS WAS VERY POPULAR WITH THE CREWS, SO MUCH SO THAT SOMETIME THE GUESTS WENT WITHOUT THEIR FRENCH BREAD FOR DINNER..BUT THAT'S ANOTHER STORY)

IF USING DRIED APRICOTS SUBSTITUTE ALMOND EXTRACT FOR THE VANILLA

FOR A CRISPIER TOP..ADD  1 TBSP BROWN SUGAR JUST BEFORE BAKING.