Gluten Free Vegan Breakfast Baked Pudding

We are getting more and more gluten free in our vegan diet. One of the things that is always something to be tackled is a bread substitute!
This an other puddings have been an easy, quick and delicious way to make a bread substitute that will fit the bill.
You can have it cold or hot or at room temperature. We usually top them with homemade compote or jelly. You can use a dollop of vegan
sour cream or yogurt or drizzel it with melted chocolate or carob or anything else you like.
In the photo you see that I dropped spoonfuls of fruit compote on top of the baking pudding midway, for flavor and to decorate it, that is optional.

2 very ripe bananas, mashed
1/4 cup thawed frozen strawberries, mashed, but leaving pieces of fruit (do not puree)
4 Tablesponfuls of fresh blackberries,  mashed, but leaving pieces of fruit (do not puree)
1/4 cup pineapple chunks, mashed, but leaving pieces of fruit (do not puree)
4 Tbsp. raisins
1 1/4 cup grape juice
1 tsp. vanilla
1/8 tsp. cinnamon
1/2 cup brown sugar
2 Tbsp. cornstarch
2 Tbsp. tapioca flour

In a bowl, mash the bananas, and only half mash the other fruit, except the raisins. Add the rest of the ingredients, mixing well to avoid lumps.
Scrape into a baking dish and bake at 400º F for 20 to 30 minutes.

Yield: Small portions, serves 4, medium-sized portions, serves 2.

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