Transform leftover bread into a luscious, golden bread pudding that's pure comfort in every bite!
INGREDIENTS:
250g cubed bread
110g sugar (brown or white)
½ teaspoon cinnamon
35g sunflower oil (or coconut)
110g syrup (maple or agave)
600 ml plant-based milk - We used and recommend the brand Santal distributed by Innodis
Optional Add-Ins (Choose Any Combination):
55g chocolate chips
1 tbsp orange or lemon zest & juice
55g chopped pecans
55g apple cubes & cinnamon
55g mashed banana
55g raisins
METHOD:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine the bread, sugar, cinnamon, oil, syrup and milk. Using your hands (or a spoon), mix well.
3. Stir in your choice of add-ins to the milk mixture (chocolate chips, pecans, lemon and juice, apple cubes, mashed banana, raisins, or orange zest).
4. For individual portions, spoon the mixture into muffin tins instead of a baking dish.
5. Place the dish in the preheated oven and bake for 35 -50 minutes, or until the liquid has set, and the pudding is golden brown and firm.
6.Serve immediately for a softer pudding, or let it cool for a firmer texture.
7. Serve with custard or ice-cream
A heartfelt thank you to Innodis for sponsoring the Santal plant-based milk used in this recipe! Explore their delightful range of plant-based milks, available in Coconut, Soya, Oats, and Almond flavors.