Bread Pudding

Name: Bread Pudding
Yield: serves 6
Ingredients: 1 tablespoon melted refined coconut oil or canola oil, plus more for brushing the tray; 8 cups day-old gluten-free bread or cupcakes, cut in 2-inch cubes; 1/2 cup dried cranberries; 1/2 cup diced apples; 1/4 cup chopped pecans (optional); 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup rice milk; 1/3 cup agave nectar; 1 tablespoon vanilla extract; Vanilla Icing (page 127)

December 9, 2011

To be fair, bread pudding is an extremely delicious dish that was simply tagged with a terrible name and a rather unfortunate look. As a youngster I could hardly stomach the sight of it, all soggy and sad in its bowl, like a sandwich that had fallen into the pool and then been tossed in the blender. Now that I’m older and smarter, I see the beauty of bread pudding. It’s a day-old visionary’s dream that delivers so much texture and spice it’s suddenly not so hard to understand what keeps it shuffling down through the generations. You can use any bread you choose, just make sure it’s something sturdy.

Recipe notes

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