I had a loaf of whole wheat bread sitting around, and decided to try using it in a new way to take to a potluck tonight. So I made bread pudding!
6 cups cubed whole wheat bread
4 cups unsweetened vanilla almond milk
1 TBS whole flax (Ground and then added to 3 TBS water)
1/2 cup raisins
3/4 tsp powdered stevia
1 TBS each, vanilla and cinnamon
I combined everything but the bread, and then poured it over the bread in a pie pan. I didn't have a set of pans I could nest the pudding in, so instead I roasted beets in water in the rack below. (Usually you cook bread pudding in a dish in a dish filled with water. I think the theory is that as the water heats, it evaporates, making the oven humid and keeping the pudding from drying up). But this turned out working quite well-I got beets made for tomorrow, I kept the oven humid, and I saved electricity by not heating the oven twice! It baked for 50 minutes at 350 degrees.
This was my first time using flax as an egg substitute. I don't think it was really necessary, but flax seeds are great for you! They contain omega-3 fatty acids, which are an essential fatty acid. The only trick is that they should be ground before consuming, because the whole flax seed will pass through your digestive tract untouched, and you won't get all the benefits.
I love,love,love unsweetened vanilla almond milk! Its so rich and amazingly low in calories, though lacking in protein. I was originally just going to use soymilk, but then I remembered a fellow potluck-er has a soy allergy, so I switched it up.
It was actually really really good! It smelled just like "real" bread pudding, and tasted really good. (Even my omni roommate who thinks most of what I eat is tasteless, said it was good)
Have a happy valentines day!