Rhubarb is a summertime favorite and we love bread pudding. This is a great combination of the two! It's perfect for breakfast, brunch or dessert!
Ingredients: 10-15 slices of dry gluten-free bread, broke into small pieces 2 large eggs, beaten 1 large stalk of rhubarb, diced 1/4 cup dried plums (or raisins) 2/3 cup almond milk 1/4 cup raw honey 1 Tbsp cinnamon 1 tsp vanilla Coconut oil for greasing pan
Instructions: In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon and vanilla. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.
Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients. Pour into a greased 9x9 baking dish. The mixture should be starting to set up and most of the milk should be absorbed.
Bake at 350F for about 40 minutes. Cover with foil if the pudding starts to brown too quickly. The pudding mixture should be set when cooking is complete.
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