Raisin Bread Pudding

1 (1lb) loaf raisin bread, cut into cubes
1 quart WestSoy® Unsweetened Vanilla Soymilk
2 medium bananas
1/2 cup chopped pecans
1 cup silken tofu, drained
1/2 cup Hain® Turbinado Sugar or other sweetener (optional)

Lightly oil a 9x13-inch baking dish and set aside. Preheat oven to 350°F. In a bowl combine the bread cubes with 1/2 of the quart of soymilk. Set aside and allow to stand for 15 minutes. Cut 1 banana into small pieces. Add banana and pecans to bread cubes and pour mixture into the greased pan. In a blender combine the remaining half-quart of WestSoy Soymilk, tofu, sugar and 1 banana. Blend until smooth. Pour over bread cubes and bake for 45 minutes or until firm.

Makes 10 to 12 servings.