Bread Pudding

A traditional dessert that will take you back to Nana’s house. This Bread Pudding recipe is healthier than the norm as it uses rice milk and is totally dairy free.

Serves 8-10

450g loaf of French bread
4 eggs, beaten
2 egg yolks, beaten
3 tablespoons butter, softened
1 ½ cups sugar
¼ teaspoon grated nutmeg
1 teaspoon cinnamon
3 cups cold Rice Dream Vanilla
½ cup raisins
Alfa One rice bran oil spray

How to make Bread Pudding:

Preheat oven to 180 degrees celcius. Spray a 40cm x 27cm baking dish with Alfa One rice bran oil spray.

Tear bread into 3cm pieces and place in baking dish. Mix beaten eggs, egg yolks, butter and only 1 ¼ cups of the sugar in large bowl. Put remaining ¼ cup sugar aside.

Add nutmeg, cinnamon and Rice Dream to mixture, whisking until well blended. Stir in raisins. Pour mixture over bread then pat bread and raisins gently into mixture to coat and prevent burning. Let set for 10 minutes so bread can absorb mixture. Sprinkle with final quarter cup of sugar.

Cover baking dish with foil. Bake 35 minutes. Remove foil and sprinkle with remaining sugar. Bake uncovered for another 30-40 minutes, or until top is golden brown and pudding puffs. Serve warm.

Dollop on a non-dairy topping, if desired.