I have not made a dessert in quite awhile, but I finally have some free time after graduating this month, so I am going to be cooking up crazy dishes all the time! 🙂
So, desserts & appetizers will be happening too, which is very exciting given my usual habit of just making a big one pot meal.
Anyway, I love love love bread pudding. It’s so wonderfully delicious that I’ve been wanting to try this recipe for quite awhile.
It was perfect timing too, since I just bought a ridiculous amount of hamburger buns for a cookout I had with my psychology honor society & faculty. Not as many people showed up as we thought, so I came home with a lot of extra bread.
Best idea of what to do with extra, mediocre bread? Make bread pudding.
This version is vegan & way healthier than most bread puddings since there is no added cholesteral from eggs or butter. I even reduced the amount of sugar by half from the original recipe. And trust me, it still tastes heavenly. I’m very proud of this one. 🙂
Bread pudding (adapted from about.com)
8 cups day old bread, cubed
6 cups milk of choice
3/4 cup sugar
2 tbsp vanilla
1 tbsp caramel flavor (optional)
2 tsp cinnamon
1 1/2 cups raisins
1/2 cup chopped almonds or pecans (optional)
- Preheat oven to 350 F.
- Dump bread cubes into a large pan.
- Stir together remaining ingredients in a bowl and pour over bread.
- Stir everything to combine.
- Bake for 40 minutes in oven.