Traditional Bread Pudding is one of those classics that I absolutely adore. And that’s exactly why I didn’t want to modify the recipe too much out of fear of messing it up. But I’m glad to say that we were able to make a healthier version and it tastes just as good.
My mother, who is also one of the pillars behind Little Life Box made us dinner on Sunday and this was our desert. So I asked her if I could take a picture and if she would be so kind to share her recipe with us. If you didn’t know, she was born in England, but lived most of her life in Canada. Back then, bread pudding was what people made with their stale bread in order to avoid having to throw it out. This recipe uses the traditional foundations of bread pudding, with a healthier twist, incorporating some Canadian Maple Syrup into the mix. Feels like home…thanks Mom!
- 1 loaf artisanal organic raisin bread (sliced into 1″ slices & cubed)*
- 5 large organic eggs
- 3 1/2 cups almond/oat or rice milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- l tablespoon vanilla essence
- 1/2 cup brown sugar or sugar replacement (such as Lakanto)
- 1 cup maple syrup