Bread Pudding- make this with pears or apples for a delicious dessert or brunch dish that can be served warm, at room temperature and even cold. It’s a great way to use up bread that is beginning to be past its prime. Feel free to combine types of bread and fruit.
2 cups vanilla soy or almond milk
scant 1/2 cup sugar
1/4 t salt
4 eggs or 1 cup egg substitute
5 slices whole wheat bread cut into quarters or a similar amount of challah (preferably with raisins)
5-6 pears or apples, peeled, cored and cut into eighths
1 tsp ground cinnamon
1/4 lb very thinly sliced cheese such as cheddar or Jarlsberg (optional)
Preheat oven to 375 degrees F. Grease a 8-9″ square pan (I like using stoneware). Place bread in bottom of baking dish. Layer fruit on top of bread.
Heat milk, sugar and salt in a saucepan until bubbles form. Remove from heat.
Whisk eggs in a medium sized bowl, add warm milk in a slow stream while continuing to whisk. Add cinnamon.
Pour egg/milk mixture on top of bread and fruit. Bake 35 minutes until golden. Top with cheese if you’d like and allow cheese to melt on top of pudding in the hot oven.