The Perfect Fall Treat: Guilt-Free Bread Pudding
Nov 1, 2013
If you’ve been fighting your comfort-food cravings this Fall, maybe it’s time to give in. Thought bread pudding was off-limits? Think again. Pass on the too-sweet baked goods and make decadent bread pudding from sprouted grains instead! This recipe will delight your taste buds without sabotaging your waist line. You can even have it for breakfast.
You’ll need a small pot to cook on the stove top, as well as the following ingredients:
- Unsweetened almond milk, ½- 1 cup
- Coconut oil (or butter), 1 tsp.
- Sprouted grain bread*, 2 or 3 slices
- Dark Chocolate, to taste
- Stevia, 5 drops or 1 packet
- Sea salt
- Maple syrup or raw honey, 1 tbsp.
Heat the coconut oil or butter on low heat. When melted, add the bread in torn pieces. Slowly add the almond milk, soaking the bread evenly. Start with ½ a cup of almond milk; add more depending on how much bread you use and based on desired consistency. Add a dash of sea salt, some cinnamon and the stevia. Stir well. Cook on low until much of the liquid has evaporated. Spoon hot bread pudding into bowl and add chunks of very dark chocolate and a spoonful of honey or maple syrup.
Think of this recipe as a starting point…shredded coconut, berries, apples, pumpkin puree and nuts are perfect additions!
*Quinoa can be substituted for bread. Cook pre-rinsed quinoa first, then add remaining ingredients. You will likely use less almond milk, depending on desired consistency.