Bread Pudding


This was my first time making bread pudding and it turned out wonderfully! I brought it to my office and everybody loved it. They were very surprised to find out that it was made with (mostly) almond milk. That being said, I can only imagine how sinful it would taste if you make it with whole milk or cream!

Makes one 8×8 baking dish and one 13×9 baking dish.


1.5 lbs day-old french bread, or bread of your preference. Just leave it sitting out in the open for a day to make it stale.
1/4 cup melted organic sweet cream butter
1 cup favorite add ins (raisins, walnuts, whatever you like!)
8 eggs, beaten
3.5 cups original almond milk + 1.5 cups evaporated milk (or just use 5 cups of any type of milk)
1 & 2/3 cups organic evaporated cane juice
2.5 tsp ground cinnamon
2.5 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C).
Break bread into approx 1 inch cubes and pile into baking dishes. Drizzle melted butter or margarine over bread then add your favorite add ins.
In a medium mixing bowl, combine beaten eggs with the milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.


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