Bread pudding is Fall comfort food at its finest, so consider this dessert recipe on a cold day!
Pistachio Chewy Bite Bread Pudding
Recipe by Heather Bell and Jenny Engel of Spork Foods
2 cups un-sweetened almond milk
1/3 cup organic dark brown sugar
2 tablespoons ground flax seeds
2 tablespoons arrowroot powder
2 tablespoons whole wheat pastry flour
2 teaspoons vanilla extract
Zest of 1 lemon
1/4 teaspoon sea salt
2 tablespoons non-hydrogenated buttery spread
6 slices whole wheat or organic white bread
4-5 Setton Farms Pistachio Chewy Bites, roughly chopped
1/4 cup pistachio kernels, finely chopped or pulsed until fine
Pre-heat oven to 350°.
Add almond milk to a bowl. Add sugar, flax seeds, arrowroot powder, flour, vanilla extract, lemon zest, and sea salt. Whisk until slightly frothy. Set aside.
Spread each slice of bread with a small amount of buttery spread and slice each piece into 6 small triangles. Place in a greased 8 x 8 baking dish, crowded together. Pour liquid mixture over bread and gently press with a fork to help bread absorb liquid.
Gently fold in chopped Setton Farms Pistachio Chewy Bites. Top dish with pistachios.
Bake about 38-40 minutes, or until pudding is set and top is lightly browned.
Yields 6-8 servings
(C) Spork Foods, 2015