It’s September, my favorite month ever! I love fall. So even though the days start getting shorter again and that’s kind of a bummer, I do love the lead up to fall…. and boots! and scarves! and apples! and pumpkin!
But… before we get there! It’s still arguably berry season, and I see no reason to end that prematurely unless I have to (which I don’t!). Which means… raspberries! Which pair oh so well with hazelnuts and dark chocolate. And then…
Because, sometimes you just need some bread pudding. Besides that, I am spoiled to live near Acme Baking, which makes some of the best bread around: all the more reason to get on the bread pudding train. Furthermore, bread pudding is one of those glorious things that only gets better and better the longer it sits, which means breakfast this morning was FANTASTIC. Eggs & cholula + kale + bread pudding? Sign me up. Oh. And obviously caramel. Because bread pudding should ALWAYS have a sauce, no matter if you eat it with ice cream anyway (also recommended; talenti coconut gelato was a spot-on choice). Enter the five second blender caramel with heavy hazelnut overtones… and so full of good things it’s practically a health food. Don’t get me started ;)
Apologies for the lack of pictures; bread pudding isn’t the most photogenic of all the desserts and also it pretty much got annihilated before I could get in there with a camera for some in situ shots of plated dessert… Sorry not sorry.
Happy September, enjoy the beautiful days of Indian summer!
Hazelnut, Dark Chocolate & Raspberry Bread Pudding with Hazelnut Caramel
This is neither gluten free, vegan, or paleo. Sorry not sorry! Sometimes, you just need some bread. It is, however, dairy free and refined sugar free. It is also extremely easy to throw together, using whatever you have on hand. Yield: one 9 by 9 pan. Like many things I’ve made lately, this does double duty as breakfast and is even better the next day, so the serving sizes are contingent on how hungry you happen to be… A Wait are those Cookies original!
- 1 loaf of (stale!*) bread, cubed (I used Acme Pain au Levain)
- 5 eggs
- 1 c coconut milk (mine happened to be light; use whatever you like)
- 1/2 c pure maple syrup
- 1 runneth-over shot of Fra Angelico
- 2 tsp vanilla extract
- 1 tsp sea salt
- 1/3 c roasted hazelnuts, roughly chopped
- 1/3 c extra dark chocolate chips
- 1 c fresh raspberries (frozen is fine; thaw and drain first!)
- 1/3 c roasted unsalted almond butter
- 1/3 c maple syrup
- 1/4 c coconut oil, melted
- 2 tsp vanilla
- 3 tbsp Fra Angelico
- scant 1/4 tsp sea salt
* You can either cube it ahead of time and let it sit out, like I did, or slice and toast in the oven to stale it day of, if you’re short on time
You can make the caramel ahead of time, or while the pudding is baking (it comes together in about five seconds):
In a vitamix or a food processor, blend almond butter, maple, melted coconut oil, vanilla, Fra Anglico, and sea salt until smooth and incorporated. Adjust taste to suit your preferences!
Butter or use coconut oil to grease a 9 by 9 pan. Sprinkle coconut sugar over the inside of the pan if desired; this gives the bottom a little somethin’ extra…
Put the cubed bread into a large bowl. In a slightly smaller bowl, whisk together eggs, coconut milk, maple, Fra Angelica, vanilla, and sea salt. Pour this goodness over the bread cubes, using your hands to evenly distribute everything. Toss in hazelnuts, chocolate chips, and raspberries (reserve a few raspberries for topping if you’re feeling fancy). Let this sit for about a half hour so the bread can absorb the custard.
Preheat the oven to 350, and once the custard and bread have sat for a bit, bake for 30-40 minutes, until there is no visible liquid at the bottom when you separate it with a fork (you don’t want it dry though, so just look for pooling liquid). Mine was perfect at 40 minutes. Let cool completely, then refrigerate if you’re like me and like cold bread pudding! Or serve warm, it’s awesome either way. Store leftovers in the fridge and eat them for breakfast — highly recommended.