lily's "cup-cake" bread pudding

Name: Lily's "Cup-Cake" Bread Pudding
Prep time: 45 min
Cook time: 15 min
Yield: 24
Ingredients: 4 large eggs; 1 teaspoon(s) vanilla extract; 1 cup(s) agave syrup; 1/2 teaspoon(s) cinnamon, ground; 1 teaspoon(s) ginger powder; 1/2 teaspoon(s) salt; 1 cup(s) almond milk; 2 - sprouted grain english muffin (processed until it forms crumbs); 3/4 cup(s) almond meal; 1 cup(s) dates, chopped; 1 1/2 cup(s) dried bananas, chopped(optional)

(1 RATING)

211 Pinches 1 Photo

Lily Mathews

Diamond Bar, CA

Updated on Sep 6, 2013

Well, I had to come up with this recipe for my little kitchen in my Motorhome. I loved the results....healthy & yummy.

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prep time 45 Min

cook time 15 Min

method ---

yield 24 Mini CupCakes

Ingredients

4 large eggs
1 teaspoon vanilla extract
1 cup agave syrup
1/2 teaspoon cinnamon, ground
1 teaspoon ginger powder
1/2 teaspoon salt
1 cup almond milk
2 - sprouted grain english muffin (processed until it forms crumbs)
3/4 cup almond meal
1 cup dates, chopped
1 1/2 cups dried bananas, chopped(optional)

How To Make lily's "cup-cake" bread pudding

Step 1

Prepare mini-muffin pans with cup-cake liners or grease them. Beat together the first 7 ingredients well.

Step 2

Then mix in the English Muffin crumbs, ground Almonds & dried fruits and set aside for at least 20 mins or you can put it into the fridge overnight and have it ready for breakfast the next morning.
Step 3

(If the mixture is too dry, you can add a little more milk or if it is too wet, then add a little more Almond Meal) Preheat oven to 350℉. Scoop enough to fill a little above the lip of the cups.
Step 4

Bake in a pre-heated 350℉ oven for 10-12 mins. Yields about 24 mini-muffins
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