Bread pudding is like a cake. It’s not something I would eat for breakfast on a weekly or monthly basis. I only make it when I have leftover challah from Shabbat. Last Sunday my husband used a third of the leftover challah to make a classic French toast for him and the boys, and I used the rest of it to make myself a dairy-free bread pudding. My sinuses get congested and phlegmy if I eat dairy.
At the table:
Leo: Mommy, I feel bad saying that the french toast is delicious.
Leo: Because I don’t want you to feel bad that you can’t eat it.
Me: Don’t worry about me, love, I’m extremely satisfied with my bread pudding. It’s probably better than your french toast.
My husband: It is.
Dairy-Free Bread Pudding
The berries pop in the mouth and release a tarty juice that gives a great contrast. You can use other fruits such as banana, mango, figs.
- Coconut oil for greasing the baking dish
- 3 eggs
- ¼ cup tangerine or orange juice - or nut milk
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- A pinch of salt
- A pinch of ground cardamon - optional
- 3 - 4 slices Challah or brioche, diced roughly
- ¼ cup mixed berries* or one type of berry of your choice - optional
- Preheat the oven to 380°F. Oil a medium baking dish, big enough to fit the pudding mixture or individuals in a muffin tin.
- Put the eggs and tangerine juice in a medium bowl and whisk. Add the maple syrup, vanilla extract, salt and cardamom and beat until well combined. Add the Challah dice and push them in the mixture to soak.
- Stir in the berries.
- Spoon the mixture into the baking dish and put bake for about 25 minutes. If you use a muffin tin, then bake for about 15 minutes. The bread pudding is ready when the top is golden brown. Let it cool for a few minutes before you remove it from the pan. You might need to use a sharp knife around the edges to help the bread to slide out.
- Serve with a short drizzle of maple syrup.
*If you're using frozen berries, thaw them a little bit before. I warm them up slightly in a saucepan.
נשמע ונראה טעים!
Can we get rid of the eggs? Maybe the flax seed way? What do you think?
Hi Linda, honestly, I’m not sure if it would work without eggs but you can always try and let me know. I think it might work with chia seeds soaked in water for 5 minutes (perhaps 2 TBSP chia with 5 TBSP water). Please let me know if it worked:)
The recipe doesn’t say when to put in the orange juice? Where does that get used
Oops, I am sorry. It goes with the eggs. You can use nut milk instead of tangerine/orange juice. Thank you for letting me know.