Guest guest Posted February 24, 2009 Report Share Posted February 24, 2009 Breakfast Bread Pudding 2-1/2 cups soymilk 1/3 raw evaporated cane sugar 2 T maple syrup 1 tsp vanilla 1/4 cup raisins Ground cinnamon 8 - 10 slices gluten-free bread, cubed In a large bowl, whisk together soymilk, sugar, maple syrup and vanilla. Pour over bread cubes you have sitting in a bowl. Allow to sit about 10 minutes, or until bread is soft and has absorbed most of the milk. Add the raisins and sprinkle with cinnamon. Mix gently. Scoop mixture into a prepared baking pan. Sprinkle with more cinnamon. Bake for 30 - 45 minutes, or until soymilk is absorbed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2009 Report Share Posted February 24, 2009 My god! That sounds yummy! Karen Gracious Hospitality Tuesday, February 24, 2009 3:49 PM Breakfast Bread Pudding Breakfast Bread Pudding 2-1/2 cups soymilk 1/3 raw evaporated cane sugar 2 T maple syrup 1 tsp vanilla 1/4 cup raisins Ground cinnamon 8 - 10 slices gluten-free bread, cubed In a large bowl, whisk together soymilk, sugar, maple syrup and vanilla. Pour over bread cubes you have sitting in a bowl. Allow to sit about 10 minutes, or until bread is soft and has absorbed most of the milk. Add the raisins and sprinkle with cinnamon. Mix gently. Scoop mixture into a prepared baking pan. Sprinkle with more cinnamon. Bake for 30 - 45 minutes, or until soymilk is absorbed. Quote Link to comment Share on other sites More sharing options...
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