Makes 1 standard-sized loaf pan of bread pudding.
- 4-6 cups of diced bread (I recommend heavy breads, like homemade wheat bread, for example, or Italian bread, or something strong, not the light/white bread. I used the wheat bread that comes from the bakery here, as it was going stale and I had been craving bread pudding anyway, and had made this once before in a slightly smaller portion earlier this week.).
- 1 cup grated or shredded coconut (I used and recommend grated.)
- about 1/2 cup of carob chips(optional)
- 1/2-1 cup cranberries or dried cranberries
- 1/4 cup raw/organic sugar or 1/4-1/2 cup of maple syrup
- 1 1/2 cup soy/almond or other nondairy/vegan milk
- 2 forkfuls (or about 2 tbsp) of coconut oil (you can use other oil)
- nonstick cooking spray or oil (for greasing pan)
- Preheat oven to 425 degress Fahrenheit (actual oven temperatures may vary, and you may need to adjust accordingly).
- Combine all ingredients and mix well. You want just enough liquid to wet all the bread. If the bread is too dry, add more of the milk (but not too much).
- Lightly grease standard-sized loaf pan.
- Pack the mixture into the loaf pan.
- Bake for about 30-45 minutes, checking after 30 minutes to see if it is done. When done, the pudding should hold together, be a little crispy and brown on the top and not-too-gooey inside (unless you used too much milk, in which case it may be quite gooey on the inside).
- If desired, you may also top the bread pudding (when it has cooled), with icing, frosting or some other topping.
I was going to post a picture of this. It was beautiful, especially decorated with green and blue icing. The cranberries and the leftover chocolate candies that I used from Christmas (green and red), mostly the candies, turned the bread pudding “pink”. That’s why I call it “pink”. Yours may not be pink though, depending on what you use.