Monday, February 15, 2010
Stuck with half of a three pound loaf of homemade cinnamon bread, I decided to try to recreate a decadent treat we sampled in the gorgeous city of New Orleans. You can give this pudding a more authentic taste by dousing it with bourbon and flambé-ing it, but I prefer a morning-friendly version.
4-5 cups stale bread, cubed
3 cups non-dairy milk
1 cup sucanat or 2/3 cup sugar
1/2 cup pitted dates
1/2 cup slivered almonds
4 tsp earth balance or non-dairy butter
Preheat oven to 350F. Place bread in a 9" square baking dish. In a blender (I use a VitaMix), blend milk, sugar, cinnamon and dates. Pour over bread and stir to cover. Top with almonds and drop butter on top. Bake for 35-40 minutes. Enjoy hot!