I used to love bread and butter pudding. It’s kind of a strange marriage – I don’t know of another dessert that uses bread as the main ingredient – but it just works. The versions i’m used to are loaded with no-so-great ingredients and gluten, which gives me brain fog and plenty of lovely bloating to contend with. This lighter version skips the copious amounts of butter, sugar and white bread. I also managed to squeeze extra protein in there. Tummy says YES!
- 5 slices gluten free seeded bread (I used Abbott’s Village Bakery)
- 4 small pears, some whole, some quartered
- 100g of 90% dark chocolate
- 3 organic free-range eggs
- 1 teaspoon cinnamon
- 2 cups unsweetened almond milk
- 2 teaspoons natural vanilla essence
- 1 tablespoon vanilla protein powder (optional)
- 1/4 cup granulated stevia (like Natvia)
- Pre-heat the oven to 160°C.
- Tear the bread slices into quarters (roughly) and chuck in a brownie pan, then wedge in the pears and scatter with dark chocolate.
- In a bowl, whisk the eggs and cinnamon until combined.
- Heat the almond milk in a pan on a medium-high heat, along with the vanilla essence, protein (if using) and stevia until almost at boiling point, then remove from the heat.
- Gradually pour the hot milk into the eggs and whisk in well.
- Pour the mixture over the bread and bake for 50 minutes or until just set.
- Serve with an extra drizzle of melted chocolate and perhaps some raw honey if you’re feeling indulgent. It’s great cold for brekkie too!