Love bread pudding? Who doesn’t?! Here is Gail Gerber, PBK’s President with a Mandelbroyt Bread Pudding recipe everyone should have in their arsenal. Today Gail is using our Spicy Chipotle with Ginger and Dark Chocolate but any of our five flavors are to die for. And don’t forget, for those who are dairy free . . . so are we! We even use almond milk in this recipe, making our bread pudding dairy free too. Now get baking, enjoy this Mandelbroyt Bread Pudding recipe and let us know what you think!
Mandelbroyt Bread Pudding Recipe
Ingredients:
- 2 packages Papa Ben’s Kitchen Mandelbroyt (we recommend )
- 2 cups Almond Milk
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- For an adult indulgence our 1/4 cup of your favorite Spiced Rum or Kahlua over the mixture before baking.
Directions:
- Break Mandelbroyt into thirds or fourths, place pieces into a lightly greased 8-inch square baking pan.
- In a medium-mixing bowl, combine eggs, almond milk, cinnamon, and vanilla. Beat until well mixed.
- Add softened butter to mixture.
- Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Cover, and refrigerate for a minimum of two hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven uncovered for 45 minutes, or until the top starts to brown and bubble
- Enjoy!
