Subtly sweet, this delicious soft bread pudding recipe calls for only a handful of ingredients and makes an amazing variation of this traditional dessert.
Prep time: 5-10 min
Cook time: 20-35 min
Special tools: 9″ x 9″ baking dish
3 cups Take Two Chef’s Blend Barleymilk
3 tbsp melted coconut oil
1 1/2 tsp vanilla extract
2/3 cup brown sugar
3 eggs or vegan egg substitute
1 1/2 tsp cinnamon
¾ to 1 loaf lightly stale or dried Brioche or Challah bread or vegan substitute (about 9 cups)
Dried fruit (raisins, chopped apricots, chopped dates, coconut flakes)
Chopped nuts (pecans, cashews, peanuts, walnuts, almonds)
Fresh fruit (strawberry slices, raspberries, blueberries, blackberries, banana slices)
Preheat oven to 350 degrees F. Cut or tear bread into 1-2” cubes and gently place into 9×9 lightly greased baking pan or dish. Combine all other ingredients into a large mixing bowl until blended well. Gently fold bread cubes into other ingredients to ensure all pieces are evenly coated. Lightly sprinkle ½ tsp of cinnamon on top (optional.) Bake for 20-35 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Toothpick or fork should come out clean. Remove from the oven and allow to cool slightly before serving. Serve hot or cold with ice cream, toppings or whipped cream if you prefer. Enjoy! Keep leftovers covered in the fridge.