Remember those crown-shaped princess sandwiches I made for Meghan’s birthday party? As you can imagine, they created a lot of leftover bread.
There’s no way I was going to throw all that leftover bread away, so what’s a girl to do? Make one of her favorite desserts–bread pudding!
I think there are two camps of people when it comes to bread pudding. Either you love it or you hate it. I happen to be in the love it camp.
I remember the first time I tried it. I was a teenager and had never had an urge to taste it before; it sounded and looked gross to me. My parents served it in their restaurant and one day something made me give it a try. It was love at first bite. I was shocked at how delicious something so ugly could be.
This version is a healthier than normal one, made without butter, with almond milk instead of whole cow’s milk or cream, and with whole grain instead of white bread. Sweetened with pure maple syrup, if I didn’t know already I’d never guess this is a healthy version.
Even better, this is simple to throw together. I actually put this together in the evening, let it cook all night, and then enjoyed it fresh in the morning for breakfast.
Bread pudding for breakfast? Sure, why not? With the bread, eggs, and milk, it might as well be French toast.
I won’t lie. After I had it for breakfast in the morning, it became my dessert later in the day. Don’t feel bad if you want to do the same.Print
With apples, cinnamon, and studded with raisins, this is a perfect fall dessert. Or breakfast. Or snack. We’ve enjoyed it all three ways and it’s delicious whenever you eat it.
Question: Which bread pudding camp are you in? Love it or hate it?