Bread Pudding

Traditional bread pudding is a delicious treat, but normally has around 1,400 calories. Swapping chickpea flour and water for eggs can cut 1,000 calories! America's Test Kitchen's Julia Collin Davison recommends 1/4 cup of chickpea flour per egg. Also, adding a 1/4 cup of water to the flour can give it an egg-like consistency. 

Recipe modified from My Darling Vegan

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2 cups Stale challah or French bread
1/3 cup Soy milk
1/3 cup Soy creamer or coconut milk
3 tbsp Chickpea flour (plus 3 tbsp water)
1/3 cup Brown sugar
1/2 tsp Vanilla extract
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves
1/8 tsp Allspice
pinch Salt

Preheat oven to 350°F.

Grease a small baking dish with oil. Cut bread into 1/2-inch cubes.

In a bowl, mix together all the ingredients (except the bread) until smooth. Fold the bread into the pudding mixture.

Remove bread and put into the baking dish, then pour the leftover pudding on top of the bread.

Bake for 20 to 45 minutes until the pudding is firm and the top is golden brown. Cool for 20 minutes and enjoy.