So now everyone in the US has finished with their Thanksgiving feasts, and there are still leftovers hanging around (right?). Some of it goes fairly quickly – leftover seitan, potatoes, and cranberry sauce make lovely sandwiches 🙂
But what about the rolls and bread? Those are the things that don’t get better by the day… and if you don’t eat them soon, they are in danger of not being eaten at all… or are they? That’s where a warm, creamy, bread pudding is the perfect solution.
This version uses creamy coconut milk, tangy oranges and sweet cinnamon ~ yum! And it’s so simple, it only takes a few minutes to prepare it for the oven.
Coconut Orange Bread Pudding
- 4 cups day-old bread, cubed
- 1 can coconut milk
- 1 cup orange juice (about 4 oranges)
- 1/2 tablespoon orange zest (zest the oranges before you juice them!)
- 1 teaspoon cinnamon
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
Preheat the oven to 350 degrees. Place the bread in an oven-safe dish or ramekins. Blend the remaining ingredients together and pour over the bread. Let soak in for a few minutes (I washed the dishes and cleaned up while it was sitting). Bake for 25-30 minutes, until the liquid is set and the top is lightly browned. Let cool for a few minutes and serve with cashew cream, dairy-free whipped topping or ice cream.
(for 6 servings, approximately 23 g carbs per serving)