Holiday Bread Pudding
Holiday Bread Pudding ~ I don’t make this bread pudding too sweet although I am a serious sweet monger. The chocolate chips and raisins give it plenty of sweetness so much so that my husband and toddler love the resemblance of a chocolate chip cookie but in a bread pudding. It’s so difficult passing by the bread pudding sitting on the kitchen counter without sneaking a bite…or two…or three…
For the bread, I always use Ezekiel but the non gluten-free kind. The reason for this is that even though I don’t tolerate gluten well, sprouted grains seem to settle fine. Having said this, the Ezekiel pecan raisin gluten-free bread works just as well. If you do not find a raisin cinnamon gluten-free bread, just add 1/2 cup of raisins to the recipe, sprinkling them at the layering part of the recipe.
Holiday Bread Pudding
- 10 slices of at least two-day old gluten-free cinnamon raisin bread or pecan raisin bread (Ezekiel works nicely–see note below)
- 1 tablespoon of pure vanilla extract
- 1 1/2 teaspoon of cinnamon
- 1/2 cup of cherries (fresh pitted or frozen and thawed) or 1 cup of fresh blueberries
- 1/3 cup of vegan chocolate chips
- 2 cups of almond milk (or rice milk) plus more for filling the pan
- 2 tablespoons of rum
- 3/4 cup of agave nectar plus 1/8 extra for the top
- 1/8 cup of Earth Balance spread plus extra to grease the pan
- Preheat oven to 375 F. Grease 9 square inch baking dish or similar sized dish.
- Break up bread slices into 6 pieces each.
- In a medium bowl, mix almond milk, vanilla extract, agave and rum.
- Lay bottom of greased dish with a layer of bread, a portion of the chocolate chips, a portion of the cherries or blueberries and pieces of the earth balance.
- Pour some of the liquid mixture until bread is covered. Repeat layering with bread and ingredients until you reach top of pan.
- Pour rest of liquid on top and with your fingers gently press down making sure bread is soaked.
- Sprinkle the last of cinnamon, spread pieces of earth balance, sprinkle chocolate chips and drizzle the 1/8 cup of the agave.
- Cover with foil and bake for 40 -45 minutes.
- Uncover and bake another 5 minutes. The pudding should be bouncy but all the liquid should be absorbed. You will only see the oozing of the chocolate from the chips.
- Let cool and serve at room temperature.
- Serve with a side of vanilla ice cream.
- Serves 6.