Lenten Spring Bread Pudding

A sweet and easy throw-together, using whatever’s available in the kitchen!

  • 4 cups white bread bread, cut into 1-inch cubes
  • 2 cups plain or vanilla almond/soy milk
  • 1/2 cup brown sugar
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. maple syrup (optional)
  • 1 Tbsp. ground cinnamon
  • pinch of ground cardamon
  • pinch of nutmeg
  • pinch of salt
  • 1 cup of raisins or a mixed combo dried fruit (currants, raisins, cranberries, diced dried apricots). Reserve 2 Tbsp.
  • 2 Tbsp. melted coconut oil
  • 2 Tbsp. white sugar
  1. Preheat oven to 350 degrees.
  2. Cube the bread and set aside on a plate. (If the crusts are thick, you may trim them off a bit)
  3. Melt the coconut oil and remove from heat.
  4. Combine ingredients (EXCEPT the cubed bread, WHITE sugar, and reserved dried fruit) into a large bowl, and whisk together well. Make sure the spices are dispersed and not clumped.
  5. Into a well-greased 8″ casserole dish, layer half the bread cubes, and pour half the liquid over it.
  6. Add the rest of the bread cubes, gently levelling them if needed, and pour remaining liquid on top. Make sure bread is absorbing liquid. If it’s too dry, you may add an extra 1/4 – 1/2 cup more liquid to moisten well. It’s okay of it’s sitting in a bit of liquid.
  7. Sprinkle the reserved dried fruit, and white sugar over top.
  8. Bake uncovered for 30 minutes, then check to see if done. You may need to bake an extra 5-10 minutes depending on your oven.
  9. If you wish to broil the pudding for 60 seconds to brown the top a bit, be careful and watch you don’t scorch it!
  10. Serve as is, or garnish with fresh fruit, chopped nuts, maple syrup, or frozen sorbet.

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