Amaiz-ing Bread Pudding

Ingredients

 * Sweet Cornbread
 * 1 1/2 cups whole Wheat pastry flour
 * 1 1/2 cups fine-ground cornmeal
 * 1/2 tsp. sea salt
 * 4 tsp. baking powder
 * 6 Tbs. canola oil
 * 1 3/4 cup vanilla soy milk
 * 1/4 cup maple syrup
 * 2 Tbs. vanilla extract
 * 1 cup dried cranberries or cherries
 * 16 oz. silken tofu
 * 2 Tbs. canola oil
 * 1/3 cup maple syrup
 * 1 Tbs. vanilla extract
 * 1/2 tsp. sea salt
 * 1 tsp. grated nutmeg
 * 1 tsp. ground allspice
 * 2 tsp. ground cinnamon
 * 4 cups crumbled Sweet Cornbread
 * 1/2 cup walnuts, toasted and chopped

Directions

 * 1) Cornbread: Preheat oven to 350°F.
 * 2) Grease a 9-inch square baking pan.
 * 3) In medium bowl, sift flour, cornmeal, salt and baking powder.
 * 4) In small bowl, mix oil, soy milk, maple syrup and vanilla.
 * 5) Add to dry ingredients and mix just until blended.
 * 6) Pour batter into prepared pan.
 * 7) Bake until top is lightly golden brown, about 25 minutes.
 * 8) Set on wire rack to cool.
 * 9) Meanwhile, soak cranberries or cherries in enough water to cover for 20 minutes; drain.
 * 10) In food processor, combine tofu, canola oil, maple syrup, vanilla, salt, nutmeg, allspice and cinnamon, and process until smooth.
 * 11) Transfer mixture to medium bowl and add cranberries, crumbled cornbread and walnuts; mix well.
 * 12) Pour pudding into a greased 9-inch springform pan, cover lightly with a circle of wax paper.
 * 13) Bake at 350°F for 25 to 30 minutes. Let cool 15 minutes, then remove side of pan.