In the rare event you have some left-over bread from all of your quarantine bread-baking days, here’s a simple and tasty recipe. Bread pudding reminds me of the early phases our mine and Adam’s dating relationships. We went out to dinner at City Winery in Chicago and they had this to-die-for bread pudding on the menu. I’ve never had a soft spot for this dessert until that day. Now with two kiddos in tow, I wanted to find a way to recreate the recipe so our dairy, egg and nut free kiddos can enjoy as well. Give this recipe a go and let us know what you think. Share your photos on Instagram and tag us at @from.scratch.with.love.cooking!
Quarantine Bread Pudding
Has your homemade bread gone stale? Have no fear, your bread pudding recipe is here!
Ingredients
- 3 cups stale bread, the crustier the better we use the day-old "no knead" bread, which is featured on our site
- 2.5 cups coconut milk (we use So Delicious)
- 1/2 cup brown sugar
- 1 tsp` pure maple syrup
- 1 tbsp EVOO
Instructions
- Heat your oven to 350 degrees. Grease a 8×8 baking dish (we use the EVOO)
- Tear the bread apart into small sections (about 1 inch or so) and set into your baking dish
- Take out your blender and mix the rest of the ingredients
- Pour the mixture into the baking dish, evenly saturating the bread
- Bake for 50 minutes, until the top looks browned and the liquid has solidified.
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