Bread pudding is a classic dessert that’s both comforting and indulgent, and it’s a fantastic way to use up leftover bread. This healthy, plant-based version is not only easy to make but also budget-friendly, making it perfect for families or anyone looking to create something delightful without spending a fortune. With just a handful of simple ingredients, you can whip up a delicious treat that everyone will love. Let’s dive into this delectable recipe!
Key Ingredients
- Leftover Dry Bread: One of the best aspects of this recipe is that it utilizes stale bread, whether it’s leftover baguette, sourdough, or any bread you have on hand. This not only prevents food waste but also creates a perfect base for your pudding.
- Cinnamon: This warm spice brings a wonderful aroma and flavor to your bread pudding. It adds a comforting sweetness without the need for excessive sugar, making it a healthier choice.
- Plant-Based Milk: Almond, oat, soy, or coconut milk are great options for this recipe. Using plant-based milk makes the pudding creamy while keeping it dairy-free, suitable for various dietary preferences.
- Cornstarch: Used as a binding agent, cornstarch helps to thicken the mixture and gives the bread pudding its delightful structure, ensuring it holds together beautifully when baked.
- Vanilla Extract: A splash of vanilla adds depth and richness to the sweetness of your pudding, elevating the overall flavor profile.
- Pecan Halves: Chopped or whole, pecan halves add a delightful crunch and nutty flavor, enhancing the texture of your bread pudding. They also provide healthy fats and a bit of protein.
Budget-Friendly and Versatile
This bread pudding is not only good for your wallet but also incredibly versatile. Feel free to customize it with whatever you have on hand – add dried fruits like raisins or cranberries for a touch of sweetness, or switch up the nuts for walnuts or almonds. You can also experiment with different spices such as nutmeg for an extra layer of flavor.
Serving Suggestions
Once baked, let the bread pudding cool for a few minutes before serving. Enjoy it warm on its own, or dress it up with a drizzle of maple syrup, a dollop of coconut yogurt, or fresh fruit for added freshness. It makes for a perfect breakfast treat, snack, or dessert!
Conclusion
This healthy plant-based bread pudding is an easy, delicious, and economical way to use up leftover bread. With simple, wholesome ingredients and minimal prep time, you can create a delightful dish that’s sure to impress family and friends. So the next time you have some stale bread, don’t throw it away – transform it into a comforting, sweet treat that everyone will enjoy!
Deliciously Healthy Plant-Based Bread Pudding: A Guilt-Free Delight
Equipment
Ingredients
- 5 cups cinnamon bread or any white or brown bread
- 2 tsp cinnamon
- ¼ cup maple syrup
- ½ tsp salt
- 2.5 cups plant based milk
- ⅓ cup corn starch
- 2 tsp vanilla
- ½ cup pecans, chopped
Instructions
- Preheat oven to 350 degrees. Prepare your 8 x 8 or 9 x 9 baking dish. You can grease it, but I prefer to keep this oil free.
- Cut your break into rough cubes. I'm using a cinnamon and brown bread. But I love this recipe because you can use up older bread. Mix and Match, it will taste delicious. Transfer your bread to your baking dish.
- In a large saucepan, add 2 cups of the milk, cinnamon, salt. Bring to a gentle simmer. While you are waiting for the milk to simmer, put 1/2 cup of plant based milk in a cup and add the cornstarch and whisk to get rid of any lumps.
- Once the plant based milk is at a gentle boil, add your slurry of cornstarch and plant based milk. Whisk continuously on a low heat until the mixture starts to thicken, which will take a few minutes.
- Pour the mixture over the bread in your baking dish. Move the bread around to allow the mixture to coat all the bread. Add in the pecans.
- Bake for 35-40 minutes until lightly brown. I love to serve this with some vanilla nice cream and a drizzle of maple syrup.
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