[et_pb_section fb_built=”1″ specialty=”on” _builder_version=”3.22″][et_pb_column type=”2_3″ specialty_columns=”2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_row_inner admin_label=”Row” _builder_version=”3.25″][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://karlasalinari.com/wp-content/uploads/2018/02/BreadPudding-1.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”First Image/Featured Image” _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Intro” _builder_version=”3.27.4″]
Happy Wednesday, guys! Here’s a simple and healthy alternative to traditional Bread Pudding that is absolutely delicious and guilt-free! I’ve made the recipe half a dozen times (because Joe loves it) and also shared it with our friends at Mother Magazine. Hope you enjoy making it as much as we do.
[/et_pb_text][et_pb_text admin_label=”Ingredients” _builder_version=”3.27.4″]
Ingredients
6 cups stale gluten-free bread, cut into 1-inch cubes (about 6 slices)
4 eggs, lightly beaten (let the bread soak in egg mix for 1 hour before baking)
1 (13.5 oz) can full-fat coconut milk
½ cup water
¼ cup vegan butter
½ teaspoon vanilla extract
½ cup coconut palm sugar
½ cup raisins
1 teaspoon nutmeg (or cinnamon)
¼ teaspoon salt
[/et_pb_text][et_pb_image src=”http://karlasalinari.com/wp-content/uploads/2018/02/Ingredients_edited.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 2″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Instructions” _builder_version=”3.27.4″]
Instructions
Preheat oven to 350 °F. Grease two 8oz ramekins. In a saucepan over medium heat, heat coconut milk, water, butter, vanilla extract, coconut palm sugar, raisins, nutmeg, and salt until butter is melted and the mixture is hot. Remove from heat and let cool, 3-5min. Pour mixture over soaked bread cubes and combine well. Scoop bread pudding mixture into prepared ramekins. Place ramekins into a larger pan and add about 1 inch of water to the outer pan (water bath). Bake in preheated oven, 50-60min or until edges are firm and golden brown and a knife inserted comes out mostly clean. Remove from oven and let cool. Serve and enjoy!
[/et_pb_text][et_pb_image src=”http://karlasalinari.com/wp-content/uploads/2018/02/Step-4.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 4″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_image src=”http://karlasalinari.com/wp-content/uploads/2018/02/6241689200_IMG_0687.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 5″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_image src=”http://karlasalinari.com/wp-content/uploads/2018/02/BreadPudding-2.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 5″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Free Writing” _builder_version=”3.27.4″][/et_pb_text][/et_pb_column_inner][/et_pb_row_inner][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][/et_pb_column][/et_pb_section]