Some days I just want to be okay with being sad about the ending of my marriage. I have my moments where I empower myself and hit the gym, you know to get my sexy back. But I also have those days when I just want to stuff my face with a sweet carby snack. Enter: Blackberry Bread Pudding. This recipe is one of my favorites because it’s sweet and like home without the Alabama. It makes my skies blue and my tummy happy. And for shits and giggles I add a scoop of Luna and Larry’s Coconut Bliss vanilla ice cream on top and allow myself to indulge in sweet happiness, because not all days are good days but dessert will always be there for you.
Time: 1 hour 20 mins Serving: 6
1 loaf (1 Lb. Size) Gluten free or brioche style bread
2 cups Fresh Or Frozen Blackberries
8 whole eggs
4 cups almond milk
1 1/2 cups maple syrup
1 cup unsweetened applesauce
1 tablespoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
Preheat the oven to 350 degrees
Place the bread cubes and blackberries in a 9×13 baking dish and toss to distribute the blackberries evenly.
In a large bowl, whisk the remaining ingredients together into a frothy custard base. Pour the custard over the bread cubes. Cover and refrigerate for 20 mins.
Bake uncovered for 1 hour, or until golden and bubbly. Serve warm.