Cinnamon Raisin Bread Pudding

  • 6 cups stale bread of choice, cut into 1 inch / 2.5 centimeters cubes
    • 1/3 cup raisins (could use half golden raisins)
    • 2 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
    • 1 cup apple juice
    • 1/2 cup maple syrup
    • 1 tablespoon vanilla
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon nutmeg

Lightly oil a 20 x 30 centimeter (8 x 12 inch) casserole dish. Place the bread cubes in the casserole dish and scatter the raisins over the bread cubes. In a small bowl, whisk together the remaining ingredients, and pour over the top of the bread cubes.

Bake at 180C/350F for 40-45 minutes or until golden brown on top. Remove from the oven and allow to sit for 10 minutes before cutting into servings. Serve warm, cold, or at room temperature, and can be served plain, topped with tofu whipped topping, or with a scoop of non-dairy ice cream or sorbet.

without the raisins but with some tofu…

this recipe doesn’t have apple juice in it… as well as apple juice

Hi Friend, Thank you for sharing that one recipe with us of the members of the forum, I like to have Bread recipe’s so much and wanna eat it regularly. :slight_smile: Thanks again for sharing. :cheers: Keep sharing more with us. :bounce: