Bread pudding a great way to use up old or stale bread and give it new, delicious life! It may not be the prettiest of desserts, but it's so flavourful and comforting - your tastebuds will thank you. This recipe tastes just like a gooey cinnamon bun! I was out of eggs when I made it, so I just omitted them and used cornstarch to gel things up instead. If you use a non-dairy milk and margarine as well then this recipe is also vegan.
5 cups cubed stale bread
2 cups milk (I used Almond milk)
2/3 cup pure maple syrup or honey
3 Tbsp. corn starch
4 tsp. cinnamon
1 tsp. vanilla extract
1/4 cup margarine or butter, melted
1/4 cup brown sugar
1/2 cup pecans or walnuts (I used a mixture of both), chopped
Cut your stale bread into approx. 1" cubes. Set aside.
Combine the milk, maple syrup/honey, corn starch, cinnamon, and vanilla in a medium bowl. Mix well; make sure the corn starch dissolved completely.
Add the cubed bread to the wet mixture and coat evenly. If the mixture seems a bit dry, add a little more milk or syrup/honey. Let stand for 15 minutes, until some of the liquid has been absorbed by the bread. The bread should look mushy and wet.
After soaking for 15 minutes.
Preheat your oven to 350 degrees F and grease a 9x5 loaf pan with softened butter or margarine.
Pour the bread mixture into the prepared loaf pan, patting it down to make an even top. Evenly spread the chopped nuts over the top, then pour the melted butter/margarine over the nuts.
Finally, sprinkle with brown sugar. Bake 30-35 minutes until the top is puffed, slightly brown, and feels firm. Cover the loaf pan with aluminum foil for the last 7-8 minutes of baking time so that the brown sugar topping doesn't burn.
Allow to cool slightly before slicing the bread pudding and serving. The pudding can also be scooped with a large spoon or ice cream scoop once slightly cooled. If desired, serve with additional maple syrup/honey and a scoop of vanilla ice cream.
*Recipe adapted from The Cinnamon Quill