My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Friday, May 13, 2011

Egg Free, Dairy Free, Nut Free Very Berry Bread Pudding

I love bread pudding and experimenting with different combinations. This one turned out very good and is now one of my favorites.

Very Berry Bread Pudding

6 cups safe bread, torn into cubes
1/2 – 3/4 cup dried fruit - I used a combination of raisins, blueberries and cranberries
2 3/4 cups soy milk
1 cup mixed berry juice or any flavor desired
1/2 cup sugar
2 tbsp vanilla extract

Place the bread evenly in the bottom of an 8x11 baking dish. Sprinkle the dried fruit evenly over top. In a separate bowl, whisk together the soy milk, juice, sugar and vanilla. Evenly pour the soy milk mixture over the bread. Press down lightly on the bread to soak it in the soy milk mixture and make it even. Bake at 350 for 45-50 minutes or until the top is golden brown. Allow the bread pudding to set for 15 minutes before serving.
* Wonderful served warm or cold.

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