The loaf of bread on the kitchen table is taunting me. Daring me to use it up before it ends up stale. For lunch yesterday I made an almond cheese and wanted to figure a way to use it with the bread that wasn’t a sandwich. So like a deer in the headlights on Chopped all I could think of was bread pudding!
8 slices of bread cubed (great way to use gluten free bread)
1/4 cup smokey almond gouda (see recipe)
1 cup of plain unsweetend nut milk
1 tablespoon golden flax
2 tablespoon tapioca flour (also can be labeled as starch)
1 tablespoon all purpose flour (any gluten free flour would easily work too)
1 teaspoon nutritional yeast (optional)
1/2 teaspoon vanilla extract
3 tablespoon any light oil such as sunflower, safflower, coconut or canola
1/2 teaspoon salt
a few dashes of cinnamon
1/4 cup sugar
1/4 cup raisins
1/4 cup chopped fresh figs
1 cup peeled & chopped apples
1/4 cup + 3 tablespoon brown sugar
1/2 cup of pecans
Preheat oven to 400°F
Grease your loaf pans, brownie pans, little soufflé cups or even little mason jars will work for this.
Make the custard by blending or whisking together the almond cheese, soymilk, flax, tapioca, flour, nutritional yeast, vanilla, oil, salt cinnamon and both 1/4 regular sugar and 1/4 cup brown sugar.
In a large bowl place cubed bread and add the custard and gently fold until well incorperated.
Distribute 1/4 to 1/3 of the bread mixture to the bottoms of the greased pans/cups.
Mix the remaining bread mixture with the raisins, figs and apples. Fill all the pans to the top with the rest of the bread and fruit mixture.
Sprinkle the 3 tablespoons of brown sugar and pecans on the top of the bread puddings.
Place the pans/cups in a water bath and place in the preheated oven.
Bake for 50 – 60 minutes.
*!*!Be careful when removing the pan with the boiling hot water sloshing around!*!*
Let set and cool for at least 5 minutes. Cut and serve with some Basil Scented Raspberry Jam.
Basil Scented Raspberry Jam
1 small pint of raspberries
1/2 cup sugar
a bunch of basil
In a small sauce pot cook the raspberries on med low. On top of the raspberries place the basil bunches and gently mash with a potato masher. Cook and mash for 5 minutes, then remove the basil trying to leave all the mashed berries behind. Add sugar and mash and cook for 5 more minutes on a low boil. Let cool to room temperature then store in refrigerator for 7 days.