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Mason jar bread pudding

30 minutes - 1 serving 1b1l

Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-less sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.

I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down. That's about to change though, I asked her to make a little booklet for me.

I like the idea of having a book of 'mom food', mom food is the best.

When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it, he sure loves his desserts!

As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar.

If ever you have some leftover crusts (even just a few) you can totally make this.

It's a quick and simple dessert, with a taste of home.

Ingredients

Bread crusts1/2 cup, packedDried raisins1 tbspSilken tofu1/4 cupSoy milk1/3 cupVanilla extract1/4 tspWhole cane sugar1 tspCinnamon1/2 tspMaple syrup1 tbspBread crusts1/2 cup, packedDried raisins1 tbspSilken tofu1/4 cupSoy milk1/3 cupVanilla extract1/4 tspWhole cane sugar1 tspCinnamon1/2 tspMaple syrup1 tbsp

Instructions

Preheat oven at 350FCombine 1/4 cup of tofu (or silken tofu), 1/3 cup of soy milk and 1/4 tsp of vanilla extract. Blend until smooth.Take a 1/2 pint wide-mouthed mason jar. Fill it up halfway with bread crusts. Add a bit of dried raisins, pour liquid to cover Until it's at a level with bread crustsCover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.Sprinkle a tsp of whole cane sugar on top, decorate with 5 slices of apple and add cinnamon to taste.Cook for 20-25 minutes, or until top is browned. Let cool, drizzle with some maple syrup and enjoy!
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