Sprouted Raisin Bread Pudding Recipe

Ingredients :

2 pieces sprouted raisin bread (great way to use the crusts)

4 eggs

1 cup milk

1 tsp. vanilla

coconut crystals, or maple syrup (I used 2 tsp. coconut crystals, but I don’t like to sweet, you might want more)

sprinkle of Cinnamon, and or nutmeg

2-3 servings

Start with your eggs right in your casserole dish, beat then add all ingredients except cinnamon and nutmeg. The bread can be either cubed or ripped. I toasted mine because it came right out of the freezer.

20160406_184321.jpg

20160406_184615.jpg

Stir, and add cinnamon, and nutmeg.

Place casserole into a lager pan, filled with water. This will keep the temp consistent throughout.

20160406_184909.jpg

I put whipped cream, and chia seeds on top.

Dessert, breakfast, or brunch. Hot or cold.

I’m diabetic, so I’m always trying to mix a good amount of protein, to slow the carb intake down, and decrease sugar spikes. Cinnamon is also good for blood glucose control.

 

One thought on “Sprouted Raisin Bread Pudding Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s