Cinnamon-Raisin Bread Pudding

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Cinnamon-Raisin Bread Pudding

 

6 cups stale bread of choice, cut 1 " cubes

1/3 cup raisins, could use half golden raisins

2 1/2 cups soy milk, rice milk or other non-dairy milk

1 cup apple juice

1/2 cup maple syrup

1 tablespoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

 

Lightly oil a 8- by 12-inch casserole dish. Place the bread cubes in the

casserole dish and scatter the raisins over the bread cubes. In a small bowl,

whisk together the remaining ingredients, and pour over the top of the bread

cubes.

Bake at 350 degrees for 40 to 45 minutes or until golden brown on top. Remove

from the oven and allow to sit for 10 minutes before cutting into servings.

Serve warm, cold, or at room temperature, and can be served plain, topped with

tofu whipped topping, or with a scoop of non-dairy ice cream or sorbet.

Makes 6 to 8 servings.