Updated with some healthier ingredients, this classic comfort food is perfect for a breakfast or dessert on a chilly day! Use real butter, free-range eggs, whole sweeteners, and whole milk as the healthiest options.
Nourishing Bread Pudding
2 Tbl. Butter, cut into small pieces
2 Cups Crusty Bread (I used the crusty gluten-free boule bread from Healthy Bread in Five Minutes a Day, cut roughly into cubes
3 large Eggs
1/4 Cup Sucanat
1 tsp. real Vanilla extract
Approx. 1 2/3 Cup Whole Milk
1/2 tsp. ground Cinnamon
1/8 tsp. Nutmeg
1/4 Cup chopped Walnuts
1 tsp. Dark Brown Muscovado Sugar
In a saucepan, heat milk to a scald. Preheat oven to 300 degrees. Grease an 8×8″ baking dish. Find a larger baking dish to use as a water bath (the 8×8″ pan will rest inside this larger pan). Fill the larger pan about halfway with hot water, and set aside.
Add bread cubes to the small baking dish, and sprinkle butter pieces and chopped walnuts on top.
Beat together eggs, sucanat, and vanilla. Slowly mix in the scalded milk with a whisk, and then pour mixture over the bread in small baking dish. Sprinkle cinnamon, nutmeg, and brown sugar on top.
Place the smaller baking dish inside the waterbath of the larger dish, and bake in the oven for approximately 50 minutes (a knife inserted in the middle will come out clean).
To make it even more decadent, top it with some homemade Lemon Curd or real whipped cream!
Adapted from this Bread Pudding recipe.
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