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when life hands you disappointing muffins

16 June 2011

. . . make bread pudding?

Remember those gluten-free disasters muffins from a few days weeks ago? No? Well, I didn’t either. Or, at least, I didn’t seem to want to: there they were, taking up valuable space in my very small cozy freezer, but they never really appealed when snack time rolled around, and yet I obviously couldn’t throw them away. So, what’s the natural thing to do when you’ve got some texturally challenged muffins and a half quart of soy milk that may or may not be passed/nearly passing its expiration date courtesy of friends leaving the country?

bread pudding

that's right; I'm incapable of waiting to taste things, regardless of burnt tongue and/or botched photos

Oh, guess I already answered that question.

Anyway, this bread pudding managed to transform mediocre muffins into cool, creamy, melt-in-your-mouth bliss. In my experience, there’s something of a spectrum of textures along which bread puddings fall; this one’s definitely on the “pudding” end, thanks to the soft-n-crumbly muffins I used. Expect a more bread-like pudding if you use the traditional french bread. I’d also recommend adjusting the sugar depending on your bread of choice, since the muffins were already on the sweeter side.

bread pudding

ohh yeah

Almond-Cardamom Bread Pudding

7 muffins, or the equivalent amount of bread of choice (enough to half-fill a 9×5 loaf pan), cut into 1″ cubes
1 tbsp egg replacer + 3 tbsp water
1 1/2 cups soy milk (or non-dairy milk of choice — almond milk would be ideal!)
1/4 cup sugar*
1/2 tsp almond extract
1 tsp cardamom

Cut your muffins/bread into 1″ cubes and press into a 9×5 loaf pan. Whisk together egg replacer and water and let sit; add soy milk, sugar, almond extract, and cardamom. Whisk until combined, then pour over bread. Top with oats if you feel like it (I did); or, even better, top with an oat+brown sugar+melted earth balance streusel. Bake at 350º for 30 minutes. Can serve warm or chilled.

I think the almond and cardamom made this recipe really special, although feel free to adjust flavors to taste!

And now, time for my second helping of the day. . . .

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