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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. 
Course: Breakfast, Sweet
Cuisine: Vegetarian
Diet: Vegetarian
Keyword: Bread, Dairy-Free, Vegetarian
Servings: 2
Author: Shelly

Ingredients

  • 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

Instructions

  • 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.

Notes

*If you're using frozen berries, thaw them a little bit before. I warm them up slightly in a saucepan.