Jen showed up at Food Not Bombs today with two pans of really good bread pudding that she had made at home. Figs are in season right now in North Carolina; parks and college campuses often have ornamental fig trees as part of their landscaping, so keep your eyes peeled for urban foraging. Bread is always in season: it’s easy to find bread in dumpsters. For the freshest bread check your local bakery dumpster right after closing time.
JEN’S VEGAN BREAD PUDDING
Bread
Almond milk (or soy milk)
Ener-G egg replacer
Honey
Molasses
Brown sugar
Blueberries
Figs
Almonds (sliced or slivered)
Cinnamon & nutmeg
Preheat oven to 350
Tear up the bread into small chunks and put in a mixing bowl. Mix in 4 cups almond or soy milk and the equivalent of 8 eggs using the egg replacer, plus ½ cup honey and 1/3 cup molasses. Add ½ cup brown sugar and cinnamon and nutmeg to taste. Stir in blueberries, figs and almonds and mix all ingredients thoroughly. Smooth mixture into a pan. Bake until it springs back when you press it, probably 30-45 minutes.
...and many thanks to the 
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It sounds delicious, but isn’t vegan because of the honey. Maybe you could substitute maple syrup?