Ezekiel Bread Pudding

My Mom's very favorite dessert is bread pudding. Who can blame her? The stuff is absolutely delicious, comforting, and decadent. The problem is that it is loaded with refined carbohydrates and sugar. As a result, traditional bread pudding can leave you feeling pretty weighed down and sluggish. You know--the "brick-in-the-gut" feeling. 

But, with Mother's Day approaching quickly, I'd really like to make my mom a version of her favorite indulgence that offers more nourishment, and less guilt. One of the key components of this clean eating version, adapted from Oxygen Magazine's recipe, is that it uses Ezekiel Bread. If you're unfamiliar with Ezekiel---it is a plant based bread that is free of artificial risers, preservatives, fillers, and chemicals. Based in sprouts, flax and other plant sources--Ezekiel provides a great source of fiber and protein. Best of all, it's delicious!

On with the recipe!

Ezekiel Bread Pudding

Ingredients

• 10 slices Ezekiel raisin bread 
• 3 cups unsweetened vanilla almond milk
• 2 whole eggs, 2 egg whites
• 2 tsp. vanilla extract
• 1/4 cup organic raw cane sugar
• 1 Tbsp cinnamon
• 1 tsp. nutmeg
• Pinch sea salt
• Coconut oil cooking spray
• Mixed berries and Low fat Greek yogurt, for serving

Instructions

1. Preheat oven to 350 F. Meanwhile, whisk all wet ingredients, plus raw cane sugar and spices, in a large bowl.
2. Tear each slice of bread into about 8 pieces.
3. Lightly spray a 9″x13″ baking dish with coconut oil cooking spray and place bread into the dish.
4. Cover bread with wet mixture and, with clean hands, press down until bread is evenly moistened.
5. Bake in the oven for about 1 hour. 
6. Serve with berries and Greek yogurt on the side. Enjoy!