Serves: 4 Servings
5 cups crusty whole wheat bread, cut into 2-inch squares
1½ cups almond milk (or milk of your choice)
½ cup unsweetened applesauce
2 eggs, lightly beaten
1 Tbsp honey
1 Tbsp light brown sugar
½ tsp. vanilla
¼ tsp. sea salt
Zest of 1 lemon
1 pint blueberries
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In a large bowl, whisk together almond milk, applesauce, eggs, honey, brown sugar, vanilla, salt and lemon zest.
Fold in blueberries and cubed bread, coating well.
Transfer mixture to an 8×8 baking dish, cover and refrigerate about an hour so the bread soaks everything up.
Preheat oven to 350 degrees F and bake bread pudding for 45 to 50 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
You can either serve warm or keep in the fridge and enjoy cold – tastes great both ways!