In terms of numbers (and fervor), my circle of family and friends contains just as many fans of French toast and bread pudding. I'm staunchly in the "French toast only" camp, preferring the slightly crispy egg layer on the outside of the bread to a moist custard-like concoction, but my dad's side of the family is 100% passionate for the pudding. When I found myself with a large (and rather dried out) cinnamon roll left over from a potluck platter, an open carton of rice milk, one lone egg and a jar of 100% natural peanut butter this long weekend, I immediately thought of whipping up a version of the "usual" recipe baked in jars instead of a pudding mould.
As I was waiting on the bread to soak, the open bag of Nature’s Path Gluten Free Fruit & Nut Granola caught my eye. I instantly thought of using a spoonful of the crunchy cereal to crown my sweet, eggy jars of goodness, and after pulling the pan out of the oven, the absolutely stellar aroma proved my thoughts correct. Even though I'm not as passionate about eggy bread as some people (looking at you, dad!) I don't think I'd ignore the offer of splitting a jar for dessert.
One of my favourite things about bread pudding is it's sheer versatility - for example, this recipe is dairy free depending on the cinnamon roll you choose. Annie’s and Bunner’s cinnamon rolls are both dairy free options... or use an equal weight of "safe" cinnamon bread or bagels for an equally delicious option!
Crunch - Topped Peanut Butter Cinnamon Roll Pudding
Makes ~3 cups, 4 (3/4 cup) servings
¼ cup dark Muscovado sugar
1 cup enriched rice milk (I used Sprouted Rice Dream)
2 tbsp well stirred natural-style peanut butter
1 tsp vanilla
¼ tsp baking powder
¼ tsp salt
1 (6 oz) baked cinnamon roll (I used one from Panera), stale, torn into pieces
2 tbsp Nature's Path Gluten Free Fruit & Nut Granola
- In a bowl, beat together the sugar, rice milk, egg, peanut butter, vanilla, baking powder and salt until well combined.
- Add cinnamon roll pieces and fold in well to coat with the mixture.
- Let stand 20 minutes.
- Heat the oven to 350F and grease two (12 oz) jars or ramekins.
- Spoon the bread pudding mixture into the jars, pressing in lightly, and place in a 2” high baking pan.
- Top with granola.
- Pour hot water halfway up the sides of the pan and carefully place in the oven.
- Bake for 45 minutes, until set.
- Cool in the waterbath for 15 minutes, then remove jars to a wire rack and cool at least 15 minutes longer before serving.
- Alternatively, cool completely and store, covered, in the fridge up to 1 week.
Total Fat: 12.7 g
Cholesterol: 66.5 mg
Sodium: 133.3 mg
Total Carbs: 50.5 g
Dietary Fiber: 2.0 g
Protein: 6.4 g
Don't forget to enter the #OnMyPath Giveaway! You can win an awesome prize pack of Nature's Path goodies or even ORGANIC GRANOLA FOR A YEAR!