Vegan Bread Pudding

Here's another sure fire way to use up stale bread:

Go green; save your bread!

Warm bread, plump raisins, fragrant vanilla, and spicy cinnamon. You'll never want to throw away "spoiled" bread again.

Vegan Bread Pudding
(inspired by this recipe)
serves 3

two slices of whole wheat bread, crumbled
1/2 cup unsweetened original almond milk
stevia or no-calorie sweetener, to taste
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup raisins, unpacked
1 tbsp chopped almonds

1. Pre-heat the oven to 350 degrees F.
2. Combine all ingredients in a shallow baking pan (I used a loaf pan) and stir well. Make sure the bread is covered evenly.
3. Bake for 15 minutes. Serve warm with a few dashes of cinnamon and ground flax seed.

Mmm... cinnamony...

The chopped almonds added such a nice nutty texture. Next time I'll add two tablespoons more. This pudding makes a great dessert, carby snack, or even a hearty breakfast (preferably if you double the servings).

Nutrition Facts

Calories: 146
Fat: 2.5g
Carbs: 28.3g
Protein: 4.8g
Fiber: 3.9g
Sugar: 10.9g (mostly from the raisins)

Some of you might find that the raisins are all you need to make this pudding sweet. Simply adjust the sweetness gradually by using stevia and taste test before setting the pan in the oven.

For another way to use up overdue bread, check out my last post on cinnamon French toast breakfast. Enjoy!