Happy Hump Day from a rainy and cold New York!
Last weekend, I had a bunch of friends over to celebrate my lease renewal (without a rent hike!!) and made it into a potluck brunch. I needed something quick to make cause I didn’t have much time to prepare it the night before. I wanted something sweet and if possible something I could make in my slow cooker. I ended up finding a a great recipe for bread pudding but it included soooo much dairy. Being the adventurous person I am, I changed it a little bit and even had the chance to try out my Christmas present from my grandma: a brand new spice box! So here’s my dairy-free bread pudding recipe:
- 1 baguette, day old, cubed
- 1/2 cup raisins
- 1/2 cup dairy-free chocolate chips
- 2 cups cashew milk
- 3 eggs
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- a pinch of salt
- 1/2 cup earth balance, melted
Use some of the earth balance to grease your slow cooker. Add the baguette, raisins and chocolate. In a large bowl, mix the milk, eggs, sugar, cinnamon, vanilla, nutmeg, salt, and earth balance. Pour over the bread and let it sit for a few minutes. Toss the bread.
Set your slow cooker to low and cook for approximately 2.5 hours. Serve fresh (but it also tastes great a few days old)!