Eggless Bread Pudding in a Jar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups whole milk1 cup half and half½ cup chickpea flour2 tbsp custard powder½ cup sugar1 tbsp vanilla½ tsp salt1 tsp ground cinnamon½ tsp nutmeg4 cups day old bread (I used Holiday Brioche, but would also suggest something like cinnamon raisin, a good French loaf or even honey-wheat bagels), torn or cubed - about 8 slices of a store-bought loaf1 cup raisins½ cup Craisins½ cup yoghurt chips½ cup chopped mixed nuts1 tsp turbinado sugar
Place a rack in the lower third of the oven and preheat the oven to 375°F.
Whisk together the milk, chickpea flour, custard powder, sugar, vanilla, salt, cinnamon and nutmeg in a large bowl.
Add the bread, raisins, Craisins, yoghurt chips, and nuts. Fold into the milk mixture, then set aside for 10 minutes.
Spoon soaked pudding into 6 (1-cup) wide-mouth jars or ramekins and sprinkle the tops of each bread pudding with sugar.
Place jars into a deep roasting dish (that can be covered) and place on the oven rack.
Pour boiling water into the pan to come a third of the way up the sides of the jars.
Cover and bake 40 minutes, until a knife inserted in the puddings comes out mostly clean.
Let cool for 10 minutes in the water bath, then remove with tongs.
If not serving within 2 hours, cover and refrigerate.
Serve the puddings in their jars - Warm, room temperature, cold, or reheated individually for a few seconds in the microwave - but always with two spoons and someone to share with!
Serving Size: Makes six (2-person) jars, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the milk, chickpea flour, custard powder, sugar, vanilla, salt, cinnamon and nutmeg in a large bowl.
Add the bread, raisins, Craisins, yoghurt chips, and nuts. Fold into the milk mixture, then set aside for 10 minutes.
Spoon soaked pudding into 6 (1-cup) wide-mouth jars or ramekins and sprinkle the tops of each bread pudding with sugar.
Place jars into a deep roasting dish (that can be covered) and place on the oven rack.
Pour boiling water into the pan to come a third of the way up the sides of the jars.
Cover and bake 40 minutes, until a knife inserted in the puddings comes out mostly clean.
Let cool for 10 minutes in the water bath, then remove with tongs.
If not serving within 2 hours, cover and refrigerate.
Serve the puddings in their jars - Warm, room temperature, cold, or reheated individually for a few seconds in the microwave - but always with two spoons and someone to share with!
Serving Size: Makes six (2-person) jars, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 285.8
- Total Fat: 9.5 g
- Cholesterol: 12.4 mg
- Sodium: 140.1 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 2.6 g
- Protein: 6.6 g
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