I adore this season. The air is crisp and has the scent of smoke from a nearby fire, the clouds hang low on the fields in the morning, and the fall leaves make every tree come alive with color. It is pure magic.
Something about the season seems to bring out the inner chef in all of us. Bread pudding is one of those recipes that I think most of us had growing up and is an ultimate comfort food. This recipe uses our Ancient Whole Wheat bread and has become one of our favorites. It especially seems fitting on a cozy fall day. You can always do some experimenting and interchange with our other bread varieties.
Ancient Whole Wheat Maple Walnut Bread Pudding
2 1/2 cups One Degree bread, cubed
1 cup soy or almond milk
1/2 cup maple syrup
1 1/2 tablespoons cornstarch
2 teaspoons cinnamon
1/2 teaspoon vanilla
2 tablespoons coconut oil
1/2 cup coconut palm sugar or raw cane sugar
1/2 cup walnuts
Preheat oven to 325 degrees Fahrenheit. Oil a 9″ round pan, then dust lightly with coconut palm sugar.
Combine soy or almond milk, maple syrup, cornstarch, cinnamon, and vanilla in a medium bowl. Mix well. Make sure the cornstarch dissolves completely.
Add cubed bread to mixture and stir to coat evenly. If the mixture seems dry, add more soy milk and maple syrup. Let stand for 15 minutes until the liquid has been absorbed by the bread.
Pour mixture into pan, sprinkle with walnuts, drizzle the melted coconut oil and finally sprinkle with coconut palm sugar.
Bake for 25-30 minutes. Let cool slightly, drizzle with maple syrup and serve.
Note: This dish can be prepared ahead; cover tightly and refrigerate until ready to bake. If mixture seems dry after refrigerating, add more soy or almond milk and maple syrup before baking.