Belgian Bread Pudding - Dairy Free
From jo_jo_ba 8 years ago
- 1 1/2 hours to make
- Serves 20
In my research for "food around the world" week at school, I discovered that the dish we know commonly as "bread pudding" originated in Belgium, not the UK as I thought! This version is dairy free, since some kids were allergic, but it's delicious just the same and freezes beautifully too!
Ingredients
- 1 ½ lbs (1 large or 1 ½ standard size) day-old or toasted cinnamon-raisin bread (preferably whole grain) shopping list
- 4 eggs shopping list
- ¼ cup vanilla custard powder or “cook and serve” vanilla pudding mix shopping list
- 3 ½ cups unsweetened flax milk or non-dairy beverage of choice shopping list
- 2 tbsp melted Earth Balance or non-dairy buttery spread shopping list
- 1 tbsp vanilla extract shopping list
- 2/3 cup sugar shopping list
- 1 tsp ground cinnamon shopping list
- ¼ tsp nutmeg shopping list
- 1 tbsp raw coarse sugar, for topping shopping list
Note:
- Feel free to swap in regular dairy if allergies aren't an issue! shopping list
How to make it
- Heat the oven to 350°F and grease a 9x13” baking dish or casserole.
- Tear the bread roughly into the pan and set aside.
- In a bowl, whisk together the eggs, custard powder, milk, butter, vanilla, sugar, cinnamon and nutmeg until well blended.
- Pour over the bread in the dish and stir gently to combine.
- Sprinkle with coarse sugar.
- Cover lightly with foil and bake for 45 to 50 minutes, until a knife inserted into the middle comes out clean.
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