Bread Pudding

[Guest guest]

*Here's a good way to use crusts and pieces of day-old bread*

 

Bread Pudding

Source: The New McDougall Cookbook

 

9 slices gluten free bread (about 4 cups, cubed)

1 cup vanilla soy milk (or nut milk of choice)

1 cup warm water

1/2 cup maple syrup (or other sweetener of choice)

1/2 cup unsweetened pineapple or other juice

1 1/2 tablespoons cornstarch or arrowroot

1 teaspoon ground cinnamon

1/2 cup raisins

1/4 cup chopped walnuts

 

Preheat the oven to 350 degrees.

 

Tear the bread into 1-inch pieces and place in a large mixing bowl.

Combine the soy milk and warm water; mix into the bread pieces and

set aside.

 

Mix the rest of the ingredients together and add to bread mixture.

Pour the mixture into an 11 X 7-inch glass baking dish and bake for

40 to 50 minutes, or until a knife inserted in the center comes out

clean.

 

Note: If using plain soy milk, add 1/2 tsp. vanilla extract.

 

Serves: 6 - 8