Growing up, bread pudding was a staple dessert in my grandmother’s kitchen. The warm, comforting aroma would fill the entire house, wrapping us in a nostalgic embrace. As I embarked on my journey toward a healthier lifestyle, I wanted to reinvent this classic dish while still capturing its heartwarming essence. That’s how this Nutty Quinoa Bread Pudding was born—an indulgent yet nutritious twist that satisfies both the sweet tooth and the health-conscious.
**Ingredients:**
– 4 cups stale whole grain bread, torn into pieces
– 1 cup cooked quinoa
– 2 cups almond milk (or any plant-based milk)
– 3 large eggs
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup chopped walnuts or pecans
– 1/4 cup dried cranberries or raisins
– Pinch of salt
**For the Maple Coconut Drizzle:**
– 1/4 cup coconut cream
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
– A pinch of sea salt
**Instructions:**
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little coconut oil or cooking spray.
In a large mixing bowl, combine the torn bread pieces and cooked quinoa. Toss them gently to mix.
In another bowl, whisk together the almond milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt until well combined.
Pour the wet mixture over the bread and quinoa, making sure all pieces are soaked. Gently fold in the chopped nuts and dried fruit, ensuring even distribution.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Let it sit for about 15 minutes to allow the bread to absorb the liquid.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the pudding is set. A knife inserted in the center should come out clean.
While the pudding is baking, prepare the Maple Coconut Drizzle. In a small bowl, whisk together the coconut cream, maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy.
Once the bread pudding is done, remove it from the oven and let it cool slightly before serving. Drizzle the Maple Coconut sauce generously over the top, allowing it to seep into the warm pudding.
Serve warm, and enjoy a delightful blend of flavors and textures that not only tastes amazing but also nourishes your body. This Nutty Quinoa Bread Pudding is a beautiful reminder that healthy desserts can be just as comforting and fulfilling as the traditional ones I grew up with.