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

To Make:

-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.

Serves 8

*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,