This easy bread pudding recipe is made with whole grain bread and natural honey.
I simply had to do a dessert dish for Valentine’s Day, don’t you think? I’m trying really hard to stay away from the dessert recipes this year, but certain occasions simply call for them. Am I wrong?
Until I made this dish, I had never had bread pudding before, clean eating or otherwise. (I say that a lot on this blog, don’t I?)
So I really have no basis for comparison here. All I can tell you is…..
Y.U.M.! It’s kinda like extra soggy french toast…. but in a good way! Seriously, this is really yummy! And very, very chocolaty.
The original recipe came from my father-in-law’s grandmother (My “great-grandmother-in-law?) It was hand written on an old index card and looked like it had seen a few uses. I love finding old recipes like that. Even if I do end up changing them to fit my clean eating ways.
HOW TO MAKE BREAD PUDDING
Bread pudding is a simple dessert to make. You just cut up some bread into bite-sized pieces, then mix it up and cover it with spices and some sort of milk. Bake it in the oven and you’ve got bread pudding! It’s a great way to use up stale bread that isn’t moldy but needs to be eaten before it truly goes bad.
MORE HEALTHY DESSERT RECIPES:
EASY BREAD PUDDING RECIPE:
- Casserole dish
- 8 slices whole grain bread (no sugar added)
- 4 cups milk (dairy or non-dairy)
- 3 large eggs
- 1 cup honey
- 1/4 cup unsweetened cocoa powder + 2 tbsp. reserved
- 1 tsp. pure vanilla extract
- Preheat oven to 300 degrees F.
- Put your eggs and egg whites in a bowl and whisk.
- Mix the eggs and the rest of your ingredients (except the bread) into a large mixing bowl. Whisk thoroughly. The cocoa will take a minute or two to incorporate with the cold milk. Just keep whisking vigorously until they blend.
- Slice your bread. I cut mine 3 times each way.
- Place your bread in a casserole dish and pour the milk mixture over it. Be sure to get all the bread pieces saturated with milk.
- Place the casserole dish in a pan of water (a cookie sheet with edges will do). Place the entire thing in the oven. (You could also make it easy on yourself and add the water to the cookie sheet AFTER you put the whole thing in the oven. I had a serious blond moment and put the water in the pan first. When I moved the pan, water went all over the place!).
- Bake for 1 hour. Be sure to stir the bread pudding at 30 minutes, and again at 45 minutes. Stir it one last time when you remove it from the oven. (Please be sure not to burn yourself with the hot water. Use two hands when removing this from the oven... and oven mitts too!).
- Use the remaining 2 tablespoons of cocoa powder to sprinkle over the top and serve.