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First published 3/15/14; recipe updated 3/14/16
I had some friends over, and we decided to do some experimenting. Rather, *I* decided to do some experimenting and they just stood and laughed at my style of cooking… Actually, Stephanie ran the camera, and Katy wrote down the recipe.
I think this recipe tastes pretty good-considering what it looked like before it was baked. And considering the fact that I’m not really a huge bread pudding fan. And even my mom liked it, which says quite a lot.
So why the name? Because that’s literally what I did: dumped in what I thought sounded good, stirred it together, and plopped it in a pan. A huge soggy mess that somehow transformed itself into a crusty-topped dessert.
For a fun variation you can add sliced peaches and some Greek yogurt:
You can pin this recipe here.
You can find this recipe in my cookbook, Necessary Food.
- 1 cup unsweetened almond milk
- ¾ cup egg whites
- ¼ cup half and half
- ⅓ cup unsweetened dried cranberries
- 2 tsp. cinnamon
- 1½ tsp. baking powder
- ½ tsp. vanilla extract
- ½ tsp. butter flavoring
- ¼-1/2 tsp. rum flavoring (start with ¼ and add more if you like; brands tend to vary in strength)
- ¼ tsp. nutmeg
- ⅛ tsp. THM Pure Stevia Extract Powder (or more, to taste, especially if you're not going to top it with anything)
- ⅛ tsp. salt
- ¼ tsp. glucomannan
- 4 cups of cubed bread (approved on the THM plan, such as my Homemade Bread recipe)
- Whisk together all the ingredients except for the glucomannan and bread. Sprinkle in the glucomannan while whisking so it doesn't clump. Add the bread and stir to coat. Pour the mixture into a greased pie plate (use a deep one) and bake at 350 degrees F for 30-35 minutes or until set and not mushy in the middle. Let the bread pudding sit for 15 minutes before serving. Yields 8 servings.
- I like to serve this with almond milk, a squirt of Reddi-Whip, and sugar free syrup (or a drizzle of maple syrup for a little extra indulgence).
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