What is there not to love about Bread and Butter Pudding!!?? It’s a comfort food in it’s own right, but I think that we’ve made it even more comforting and even more delicious by using our own Sweet Bread. As we’re ramping up to Lent, this recipe below is the dairy-free version. I’ll share the dairy friendly version with you another time!!
Dairy Free Sweet Bread Bread and Butter Pudding
- 4 Olympian Dairy Free Sweet breads, cut in 1/4 inch cubes
- 1 cup Apple, finely chopped
- 1/4 cup Walnuts, chopped
- 3/4 tspn Cinnamon
- 1/4 tspn Nutmeg
- 1/4 tspn Salt
- 2 cups Almond Milk
- 1/2 cup Agave Nectar (divided, or maple syrup)
- Preheat the oven to 350 F. Lightly oil two 2-cup heatproof dishes or, alternately, 6 6-ounce ramekins. Set aside.
- In a medium-sized bowl, combine the bread cubes, apple pieces, walnuts, cinnamon, nutmeg, and salt until well mixed. Using a wooden spoon, stir in the almond milk and 1/3 cup plus 1 tablespoon of agave nectar and allow the mixture to stand for 10 minutes.
- Portion the mixture into the prepared dishes and bake until golden brown, about 30 to 35 minutes. (If baking ramekin-sized puddings, bake for 15 to 20 minutes.) Remove the bread pudding from the oven. Drizzle with the rest of the agave nectar (or maple syrup).
- You can serve the bread pudding warm with a dollop of vegan cinnamon custard or another dairy-free creamy topping if desired. Make bourbon sauce using coconut oil to substitute for butter and coconut milk for the milk or buttermilk.