Fruity Bread Pudding with leftover crusty bread
A delicious and easy French Bread Pudding that you can make in a hurry.
Prep Time15 mins
Cook Time45 mins
Standing time30 mins
Total Time1 hr
Servings: 8 servings
- 5 cups French bread (cubed. Italian bread works too. If the loaf is too hard to slice, spray it all over lightly with water and place in the microwave for 15 seconds. Check loaf and continue warming for 15-second intervals until soft enough to cut.)
- 3 cups almond milk (If you're nut-free or soy-free, choose accordingly)
- 1 tbsp cornstarch
- 1 banana
- 1/2 cup strawberries
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup turbinado sugar (vegan cane sugar works too)
Make the pudding:
Place the bread cubes in a casserole dish.
In a blender, blitz the nondairy milk, banana, strawberries, vanilla extract, cinnamon, nutmeg and sugar.
Pour the custard evenly over the bread cubes and let stand 30 minutes. Press down on the bread cubes a few times with the back of a spoon or ladle to ensure they steep in the custard. If you want to make this the next morning, you can cover with plastic wrap at this time and refrigerate.
Preheat oven to 350 degrees.
Place the casserole in the middle rack and bake 45 minutes.
Make the bourbon sauce:
Whisk all ingredients for the sauce in a small saucepan and bring to a boil. Continue cooking for a couple of minutes or until the sauce thickens slightly. Add more sugar if you want your sauce sweeter. Turn off heat.
Serve the pudding drizzled with the bourbon sauce.
Calories: 264kcal | Carbohydrates: 56g | Protein: 3g | Fat: 2g | Sodium: 240mg | Potassium: 141mg | Fiber: 1g | Sugar: 41g | Vitamin A: 125IU | Vitamin C: 8.7mg | Calcium: 170mg | Iron: 1.1mg