Belgian Bread Pudding (Dairy Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 164.6
- Total Fat: 4.4 g
- Cholesterol: 37.2 mg
- Sodium: 159.3 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.5 g
- Protein: 4.3 g
View full nutritional breakdown of Belgian Bread Pudding (Dairy Free) calories by ingredient
Introduction
In my research for "food around the world" week at school, I discovered that the dish we know commonly as "bread pudding" originated in Belgium, not the UK as I thought! This version is dairy free, since some kids were allergic, but it's delicious just the same and freezes beautifully too! In my research for "food around the world" week at school, I discovered that the dish we know commonly as "bread pudding" originated in Belgium, not the UK as I thought! This version is dairy free, since some kids were allergic, but it's delicious just the same and freezes beautifully too!Number of Servings: 20
Ingredients
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1 ½ lbs (1 large or 1 ½ standard size) day-old or toasted cinnamon-raisin bread (preferably whole grain)
4 eggs
¼ cup vanilla custard powder or “cook and serve” vanilla pudding mix
3 ½ cups unsweetened flax milk or non-dairy beverage of choice
2 tbsp melted Earth Balance or non-dairy buttery spread
1 tbsp vanilla extract
2/3 cup sugar
1 tsp ground cinnamon
¼ tsp nutmeg
1 tbsp raw coarse sugar, for topping
Tips
Feel free to swap in regular dairy if allergies aren't an issue!
Directions
Heat the oven to 350°F and grease a 9x13” baking dish or casserole.
Tear the bread roughly into the pan and set aside.
In a bowl, whisk together the eggs, custard powder, milk, butter, vanilla, sugar, cinnamon and nutmeg until well blended.
Pour over the bread in the dish and stir gently to combine.
Sprinkle with coarse sugar.
Cover lightly with foil and bake for 45 to 50 minutes, until a knife inserted into the middle comes out clean.
Serving Size: Makes one 9x13" pan, 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Tear the bread roughly into the pan and set aside.
In a bowl, whisk together the eggs, custard powder, milk, butter, vanilla, sugar, cinnamon and nutmeg until well blended.
Pour over the bread in the dish and stir gently to combine.
Sprinkle with coarse sugar.
Cover lightly with foil and bake for 45 to 50 minutes, until a knife inserted into the middle comes out clean.
Serving Size: Makes one 9x13" pan, 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.