Dairy Free Bread Pudding

I love recipes that turn leftover foods into amazing eats. Like over ripe bananas for banana nut bread, or bread pudding that utilizes stale bread.

4 cups of stale french bread

4 eggs

1 cup of sugar

1 cup of ripple or dairy free milk

1 tsp of cinnamon

1/2 tsp of nutmeg

1 tbsp of vanilla

1/4 cup chopped dates or raisins

Mid-Bake Topper:

1/2 cup of pecans

4 tbsps of miyoko’s butter

1/2 cup of brown sugar

Sauce:

1/2 cup of miyoko’s butter, or any vegan butter you use

1/2 cup of sugar

tsp of cinnamon

Heat oven to 350 degrees. Cut up stale french bread in roughly 1 inch pieces. If you have time let the bread sit out on a pan to dry out more. Drier bread sucks in moisture. Grease a 8x11 inch pan. Place your stale bread in the pan. Mix, eggs, sugar, ripple, cinnamon, and nutmeg, together and pour over the stale french bread. Let sit for 10 minutes so that is absorbs the moister. Cover with foil. Bake at 350 for 20 minutes.

Mid-Bake Topper: Mix brown sugar, pecans, and melted miyoko’s butter and drizzle all over top. Place bread pudding back in oven uncovered for 10 minutes at 350. Last minute broil to get a little crispier top. It helps the brown sugar caramelize.

Honestly I add just a little vanilla ice cream and it is awesome. My hubby likes all the sweet he can get. 

Sauce: In a small pot add miyoko’s butter, sugar and cinnamon over medium heat till incorporated. Top it off with sauce and dairy free vanilla ice cream and its just amazing! When ready to serve, drizzle your sweet sauce over top when you serve.