Dairy-Free Bread Pudding – a delicious recipe with canola oil, eggs, tangerine, agave, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 380u00b0F. Oil a medium baking dish (as a souffle dish. It should be big enough to fit the pudding mixture. Or you can bake it in 2 small dishes).
2
Put the eggs into a medium bowl and whisk. Add the agave, vanilla extract, salt and cardamon and whisk until everything is well combined. Add the diced Challah into the mixture and and push them into the mixture with the whisker so they are completely soaked. Add the berries.
3
Pour the bread pudding mixture into the baking dish and put into the oven for 25 - 30 minutes. The bread pudding is ready when the top is golden brown. Let it cool for a few minutes before you remove it from the pan. You might need to use a sharp knife around the edges to help the bread slide out of the dish easily. Serve with a short drizzle of maple.
122
kcal
Calories
8
g
Fat
3
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: canola oil to grease the baking dish, 3 eggs, 1/4 cup tangerine or orange juice, 1 tablespoon agave, and more.
Yes, Dairy-Free Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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