Saturday, June 26, 2010

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This dessert smells heavenly when it is cooking, and wanting a second helping is almost guaranteed. I used Joel's Bread Loaf that was 2 days old for the bread cubes.

** Best served warm and fresh from the oven.

4 cups bread cubes (free from gluten, dairy & yeast) Joel's Bread Loaf works well
1/4 cup pecan pieces
1 cup apple, finely chopped (leave skin on)
1/4 tsp nutmeg
3/4 tsp cinnamon
1/4 tsp sea salt
2 cups almond milk
1/3 cup maple syrup (plus extra for drizzling)
Sunflower oil to grease the pan

Preheat the oven to 350 degrees F. Lightly oil a quiche pan or large pie pan.

In a medium-sized bowl, toss together the bread cubes, walnuts, apple pieces, nutmeg, cinnamon and sea salt.

In a measuring cup or small bowl, mix the almond milk and maple syrup together. Add the almond milk mixture to the bread mixture and gently mix. Let stand for 10 minutes.

Pour the mixture into the prepared pan and bake for 35-40 minutes.

When serving, pour a little extra maple syrup over each portion.

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