I love bread pudding, but making it without any dairy was a bit of a challenge. After quite a few attempts, we finally got it. This version is not too sweet, and the combination of almond milk and raspberries gives it an excellent flavor.

　　

Ingredients

serves 4

　　Oil or cooking spray

　　10 slices day-old bread

　　2 cups almond milk

　　1/3 cup sugar

　　1 teaspoon cinnamon

　　1 cup fresh or frozen raspberries

　　

Step 1

Preheat the oven to 375°F. Lightly coat a 9-inch baking pan with oil or cooking spray.

　　

Step 2

Cut the bread into 1/2- to 3/4-inch cubes and place in the prepared pan. Combine the almond milk, sugar, and cinnamon in a bowl and pour over the bread. Add the raspberries to the pan and stir until just combined. Bake for 45 to 50 minutes, or until the center is set.

　　

food trivia

Step 3

Almond milk is made from grinding almonds and water. It’s easier to buy it, but if you wanted, you could actually make it at home. Unlike cow’s or goat’s milk, it doesn’t have any cholesterol, and it’s also free of lactose. It was widely used in Europe, the Middle East, and into Asia in the Middle Ages, for a number of reasons, not least because animal milk wouldn’t keep for long without spoiling, so it was usually immediately made into butter or cheese.

　　College Vegetarian Cooking