Baking · dairy-free

Hodge Podge Bread Pudding

Okay, this may not look like much, but it is one of my favorite desserts – and I am not a big fan of bread pudding.

I store up all my stale cupcakes, brownies, muffins, and bread in my freezer until I have enough, then I make this! This recipe is simple, quick, and oh so delicious!Hodge Podge Bread Pudding

Makes 6-8 1 cup servings

4 cups leftover baked goods*, gluten-free
2 1/2 cups low-fat milk, divided – alternative milk can be used
1/4 plus 2Tbsp palm sugar or brown sugar
2T unsalted butter, melted – can substitute with Earth Balance
2 large eggs
1 tsp vanilla

* If using frozen baked goods, take them out the night before to defrost.

Preheat the oven 350*. Lightly spray, or oil, a 1 1/2 quart baking dish. Set aside.

Crumble  baked goods into different size chunks and add to the baking dish.

On medium-low heat,  combine 1/2 cup of milk and sugar in a small pot.  Stir until the sugar is dissolved (3-4 minutes). Remove from heat. You can place these ingredients in the microwave for 45 seconds. Stir until the sugar is dissolved. Set aside.

In a medium pot, whisk together the remaining 2 cups of milk, butter, eggs, vanilla. Slowly pour in the warm milk,. Whisk to combine. Pour the mixture over the backed goods. Stir it around so that all the bread crumbs are coated. Let it sit for 20 minutes.

Bake for 50=60 minutes, or until the pudding is puffed, golden brown, and set in the center. The center of the pudding should read 165*.

Serve warm. Although it is still pretty good cold. 🙂

If you like Sauce on your pudding, here is a great recipe:

1/4 c unsalted butter – substitute with Earth Balance
1/2 cup low-fat milk – alternative milk can be used
1/2 cup palm sugar or brown sugar
1 tsp vanilla
1/2tsp grd. cinnamon
pinch of salt
1 cup plain low-fat yogurt – any dairy-free plain or vanilla yogurt will work

Over medium-low heat, melt butter and milk.  Add sugar and heat until dissolved stirring occasionally.  Mix in the vanilla, cinnamon, and salt.  Remove the pan from the heat and let it cool slightly.  Whisk in 1/3 of the yogurt at a time, fully incorporating each addition before adding another. For a thinner sauce, omit the yogurt. Return to the stove and gently warm over low heat, stirring until warm.

Serve over pudding.

 

 

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