Just a little something I dreamed up this morning. Finished with a pat of grass fed butter and a drizzle of honey, it was the perfect way to greet the first Sunday of 2013.

Cinnamon Peach Bread Pudding

Gluten free. Dairy free. Sugar free. You’re welcome.

1 egg

2 egg whites

1 cup unsweetened almond milk

1 tsp vanilla extract

2 Tbsp raw honey (or sweetener of choice)

1/2 tsp sea salt

1/4 tsp cinnamon

2 slices gluten free bread (I love Udi’s)

2 cups frozen sliced peaches

Preheat oven to 400 degrees and grease or spray a 9-inch cake pan.

Beat egg and egg whites until foamy. Whisk in milk, vanilla, honey, salt, and cinnamon. Tear bread into bite-sized chunks and add to the mixture. Add peaches (mine went in straight from the freezer). Pour into pan and bake until golden and bubbly, mine took around 50 minutes.

I want to try this with frozen cherries and almond extract. Oh yea.