Vegging out: Bread Pudding

Baked until golden brown

Baked until golden brown

During the week breakfast is usually oatmeal, toast or cereal. But over the weekends, I like to have something decadent.  This bread pudding is just perfect for that – also it lets you use up any old bread you have left over from the week.

It’s great for brunches or if you have a big family the recipe is easy and doubles or triples quite well. Additionally, it’s a forgiving recipe so don’t worry too much about being precise with ingredients. I don’t like the traditional eggy puddings so I use just a few eggs in mine but feel free to double the eggs in this recipe if you like!

I used a mixture of stale rye and sourdough bread that I had left over from sandwiches and half of a fresh baguette. Stale or old bread works best because it’s drier and will therefore absorb the wet mixture well and still maintain its integrity (meaning it won’t be a mushy).  What that leaves you with, is a grown up bread pudding that’s crunchy on the edges and moist in the middle. If you don’t like the crunch aspect, check your bread pudding at the 40 minute mark. Enjoy!



Bread Pudding ingrediebnts

Bread Pudding ingrediebnts

4-5 cups cubed bread

2 tablespoons butter, melted

1/2 cup raisins, sultanas, golden raisins

2 eggs, scrambled

2 cups unsweetened soy milk

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 tsp caramel extract

1/4 cup mixed pecans and almonds


Crunchy on the edges and soft on the inside

Crunchy on the edges and soft on the inside

  1. Preheat oven to 375 degrees F (180 degrees C). Butter 9 inch baking dish.
  2. In a mixing bowl, combine eggs, milk, sugar, cinnamon, vanilla and caramel extracts. Beat until well mixed ensuring sugar is dissolved.
  3. Arrange half of the bread in one layer in buttered baking dish. Make sure to tightly pack the bread. Pour half of egg mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Sprinkle half of the dry fruit and half of the nuts. Repeat with remaining half of bread, egg mixture, fruits and nuts. I also sprinkled extra cinnamon and freshly ground cardamom over the top.
  4. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.
  5. Serve warm with agave maple syrup or sauce of choice