Coconut Raisin Bread Pudding
This delightful pudding has a Caribbean Flavor
4 large slices of organic whole wheat bread
1/2 cup canned pumpkin, unsweetened
¼ cup honey (optional)
½ cup raisins
1 teaspoon almond flavoring
1 teaspoon lemon flavoring
1 tablespoon vanilla flavoring
3 cups soy milk or other nondairy milk
½ cup coconut milk
2 tablespoons cashew pieces, rinsed
1 teaspoon coriander
¼ teaspoon cardamom
¼ teaspoon salt
¼ cup organic whole wheat pastry flour
Soak the bread in milk for 30 minutes.
Crumble the soaked bread thoroughly by hand or blend the milk and bread mixture in a food processor. Put mixture in a bowl.
Add all the other ingredients to the mixture and mix together well.
Spoon into an oiled baking dish. Bake at 350 F for 45 minutes until the surface is golden brown and the edges are browned.
Delicious when allowed to sit overnight after baking.
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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.