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.
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.