Baking on Christmas Eve

25 Dec

Merry Christmas friends! I cannot believe that tomorrow is Christmas! Yay! I must admit, that it is strange to not be in my parents’ house for these holidays. I am used to the traditions that we have accumulated over the years and not doing them feels weird! But i wouldn’t trade being married to my wonderful OH for anything! 

Aside from cleaning, arguing with a handmade gift that i eventually gave up on, i baked a yummy gluten free pumpkin loaf (YUM! ) and a challah bread pudding. If you like, I can share the pumpkin loaf, just let me know, But for today, i’m going to share the bread pudding. I got the recipe from here: 

http://allrecipes.com/recipe/bread-pudding-ii/

 but i switched it up so that i could eat it! ha. you know how it goes for those of us that are ‘special’. . . ahem, anyway, for Shabbat last week i made this challah bread : http://www.pamelasproducts.com/challah-bread/ that i have posted about before. But on friday I wasn’t feeling well, so i skipped the braiding part and dumped it in the loaf pan. I also switched up that recipe too… that made it turn out the best that it ever has. i was so excited (and if truth be told, i still am) about how much like bread it turned out. eager to see if i can turn it out that good or better this coming week.  

Here’s my version of the recipe:

CHALLAH BREAD PUDDING

6 slices day old bread

2 TB Earth Balance butter, melted

1/2 c raisins 

3 large duck eggs, beaten 

2 cups coconut milk

1 c coconut palm sugar

1 tsp each cinnamon and vanilla extract

super simple directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. sprinkle with raisins.
  3. In a medium mixing bowl, combine duck eggs, coconut milk, coconut sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. 

Because of the coconut sugar, the liquid mixture will be darker than you are used to seeing, it will also not be quite as sweet, that is why i added to the original amount.  I snuck a bite so i could tell you how my changes worked, and it’s delicious! YUM! I do not want to wait until tomorrow evening to scarf this down. mmm, mm good!

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             ~bread with drizzled butter and raisins~

 

 

 

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The brands I use – the flour blend isn’t used for this recipe… but now you know what i like to use!!!

 

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                                      ~the finished product! ~

Hope you enjoy the recipe! Let me know if you try it out! 

Merry Christmas! 

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