Bread Pudding and other Thanksgiving Desserts!
Bring the hostages home.
Pumpkin Pie is on the menu at many homes on Thanksgiving, with some variations such as sweet potato or butternut squash pie, with
similar seasonings. This year I'm adding an old-fashioned Bread Pudding, originating from thrifty cooks using leftover bread. I used sweet challah and it turned out simply yummy! Any dessert can be served and I have linked a few of my favorites. Let me know which you have made! Many desserts, including Bread Pudding, can be made in advance, to reduce your time in the kitchen on Thanksgiving. Look down on the page for links for desserts you might like on Thanksgiving. Happy cooking!
Foodie Lit
“Courage. Resolve. Empathy.” These are the words of author Irene Drago describing to me what she considered the ingredients necessary for success in one’s personal and professional life. Main character Lavinia Wren certainly can be described with all three, as she creates a successful life for herself despite being orphaned, despite the barriers again her gaining a college degree and despite her unpopular mission for judicial and prison reform. She was a wife, a mother and had a career. Quite a “success” story for a woman born in the middle of the 19th century!
Bread Pudding
Serves 8
1 challah, cut into 1/2” - 1” cubes and left out for one day
to become slightly stale (4-5 cups, packed)
4 large eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nuteg
1/4 teaspoon salt
2 tablespoons brandy, optional
4 cups almond milk
1/4 cup golden raisins
Confectioners’ sugar
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Spread margarine or spray oil onto an 8” square baking pan.
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In a bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, salt and brandy until well combined. Add the challah cubes.
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Pour into the baking dish, making sure the challah cubes are soaked in the milk mixture and let stand for 1 hour or refrigerate overnight.
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Preheat oven to 350F.
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Drop the raisins evenly over the top, pressing down a bit to get the liquid on them.
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Bake until golden brown and until a knife inserted in the center come out almost clean. This will be about 35-45 minutes. Dust with confectioners’ sugar, or with a dollop of dairy free whipped cream or dairy free ice cream.
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Serve wam or at room temperature.
Expandthetable suggestions
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Add 1 cup apple, cored, peeled and chopped finely with challah cubes.
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Use 1/2 cup maple syrup in place of the brown sugar
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Use Stevia or other brown sugar substitute in place of brown sugar
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Use cranberries in place of raisins
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Dairy: Use milk in place of almond milk
#Dessert #Dairy Free #Pareve
