Fruit & Nut Spelt Bread Pudding
Oh, the refined carbohydrates, butter, and sugar in traditional bread pudding... Not in this version!
Why It's Wild:
For this spelt-based bread pudding, I have lowered the sugar content by substituting cane sugar with maple syrup, which helps to lower the otherwise high glycemic content of this dish. The sulfite-free dried fruit lends a natural sweetness without a dose of inflammatory preservatives, while the addition of nuts and coconut milk give this pudding a wonderfully light consistency.
The standard refined white bread has been replaced with a whole grain alternative, making this dairy and wheat-free dessert a great treat for individuals with corresponding sensitivities.
Note: Even if you have a sulfur sensitivity, it is fine to bake with whole eggs.
You Will Need:
- 2 cups oat or rice milk
- 1 cup light coconut milk
- 1/3 cup maple syrup
- 2 tablespoons Kerrygold butter
- 3 large eggs
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 4 cups stale spelt bread, cut into strips
- 1/3 cup raw, coarsely chopped pecans
- 1/3 cup raw cashews
- 1/3 cup sulfite-free raisins
- 1/3 cup sulfite-free dried cranberries or cherries
-Preheat the oven to 350 degrees F. Grease a 9 x 13 inch glass or ceramic baking dish. In a 3- to 4-quart saucepan, add milks, agave syrup, and Kerrygold butter.
-Warm milk mixture over low heat, stirring occasionally, until Earth Balance spread melts. In a large mixing bowl, whisk together eggs, cinnamon, and vanilla. Slowly add milk mixture to the eggs, whisking constantly until completely blended.
-Place bread in a prepared baking dish. Pour liquid mixture over bread, making sure bread is completely moistened.
-Fold nuts, raisins, and cranberries into bread mixture.
-Bake in the oven for 40 to 50 minutes or until a knife inserted in the center of the casserole comes out clean and the bread is browned. Serve warm.
*I prefer using the artisan breads from the grocery bakery. If you or one of your guests is gluten-sensitive, use gluten-free bread as your base.
To The Tru Of You,