Ingredients
The following ingredients have 4 Servings
- 13 slices Arnold Organics Sprouted Wheat Bread
- 5 pieces ginger snap cookies
- olive oil spray
- 1 Tbsp chia seeds
- 3 Tbsp water
- 1 ¼ cup Elmhurst Unsweetened Plant-Based Milk
- ½ cup coconut milk
- 1 tsp hemp seeds
- ½ tsp cinnamon powder
- ¼ tsp salt (optional)
- ¼ cup golden raisins
- 2 drops lemon extract
- ½ tsp nutritional yeast
- ½ tsp baking powder
- ¾ cup demerara raw cane sugar
- 1/4 tsp pumpkin pie spice (optional)
- ¼ cup Barney Butter Almond Butter
- ¼ cup warm water
- 2 Tbsp pure maple syrup
- ¼ tsp pumpkin spice
- 2 drops vanilla essence
Instruction
- Preheat the oven to 400°.
- Soak the chia seeds in 3 Tbsp of water and set aside for 10 minutes.
- Lightly spray a baking dish (8” X 5.75”).
- Cut each bread slice into 4 pieces and arrange it in your baking dish.
- Place the baking dish in the heated oven for about 7 minutes. Remove and set aside.
- While the bread is being toasted, make the milk mixture.
- In a saucepan, add all the ingredients for the milk mixture and heat on low for no more than 5 minutes or until the sugar has melted.
- Let the milk mixture cool to room temperature.
- While the milk mixture is cooling, gently grind the ginger snaps to powder.
- Gently pour the milk mixture over the bread in the baking dish. Make sure every inch of the dish is coated.
- Spread the ginger snaps powder over the top of the bread.
- Place the baking tray in the oven and bake it for 35 minutes.
- Remove the French toast pudding from the oven and let it cool.
- While the pudding is cooling, prepare the syrup.
- In a bowl, add the syrup ingredients and whisk until it’s blended well.
- Sprinkle the powdered sugar on your French toast pudding and top with the fruits and nuts (if using)
- Spread some of the syrup on the bread pudding and leave the remainder for your guests to drizzle on their pudding.
- Serve the bread pudding to your guests and watch them enjoy every morsel.
