Egg Free, Dairy Free, Nut Free Family Favorite Bread Pudding

We love bread puddings and so far we've made Crock Pot Pumpkin Bread Pudding, Coconut Chocolate Chip Bread Pudding and Very Berry Bread Pudding. This bread pudding is absolutely wonderful. The girls love it so much that we've been making it almost every week. It's so easy to make that the girls prepare the bread pudding then I bake it for them.

Family Favorite Bread Pudding

4 cups torn bread cubes
3 cups soy milk
3/4 cup sugar
1/2 cup dried cranberries or substitute raisins, flaked coconut, safe chocolate chips, etc.
2 tbsp vanilla extract
1-2 tsp cinnamon

Place the bread in a sprayed 8x11 baking dish. In a separate bowl, thoroughly combine the remaining ingredients. Pour the mixture over the bread then stir until all of the bread is moistened. Spread the mixture evenly in the dish. Bake at 350 for 25-35 minutes or until set. Serve warm or cold.

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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.

Egg Free, Dairy Free, Nut Free Chocolate Mousse

This Chocolate Mousse is so easy to prepare and it is really good. We like to eat it as a mousse, but we also like to make ice cream sandwiches with it by spreading it between graham crackers, cookies, etc. then freezing until firm.

Chocolate Mousse

1 box instant chocolate pudding mix (I use Jell-O)
1 1/2 cups soy milk
Prepared safe whipped cream (I used Rich's Whip)
Whisk together the pudding mix and soy milk until thoroughly combined. Pour the Rich's Whip in a large mixing bowl then use a hand mixer beat it until stiff peaks form. Add the pudding and beat until thoroughly combined. Store in the fridge.

Egg Free, Dairy Free, Nut Free Coconut Chocolate Chip Bread Pudding

Ever since I made the Pumpkin Bread Pudding, I've been craving bread pudding again. This time, I wanted it faster than in the crock pot and I was craving chocolate and coconut. I decided to try and figure out how to make all of that happen and this yummy bread pudding is the result. Of course, in my family's opinion, chocolate makes everything better. Feel free to substitute the chocolate chips and coconut to suit your family's tastes. I think cinnamon and raisin would be very good.

Coconut Chocolate Chip Bread Pudding

4 cups safe bread, torn into cubes
3 cups soy milk
1/2 cup sugar
1/4 cup brown sugar
1 1/2 tbsp vanilla extract
1 cup safe chocolate chips
1 cup flaked coconut

Place the bread evenly in the bottom of a sprayed 8x11 baking dish. In a separate bowl, thoroughly combine the soy milk, sugar, brown sugar and vanilla. Stir in the chocolate chips and coconut. Evenly pour the soy milk mixture over the bread. Toss the ingredients to thoroughly coat the bread with the mixture. Bake at 350 for 30 minutes. Allow the bread pudding to rest for 20 minutes before eating.
*  Wonderful served warm or cold.
*  If desired, you can substitute the chocolate chips and/or coconut for other ingredients such as cinnamon and raisins. You can also omit them completely for a plain bread pudding.

Egg Free, Dairy Free, Nut Free Crock Pot Pumpkin Bread Pudding

This yummy Fall recipe comes from a friend of mine. I've changed the recipe slightly to suit our family's tastes. This Pumpkin Bread Pudding is so delicious and perfect this time of year or anytime you are craving pumpkin. The top picture was taken while the pudding was still warm and the bottom picture was taken the next day while it was cold. We really liked it both ways. Thank you Shannon!

Crock Pot Pumpkin Bread Pudding

16 oz canned pumpkin puree
1 cup brown sugar
1 1/2 tbsp vanilla extract
1 1/2 tbsp cinnamon
3 cups soy milk, microwaved until hot but not boiling
6 cups white bread, torn into small cubes

Place the pumpkin, brown sugar, vanilla and cinnamon in the crock pot then whisk until combined. Add the soy milk then whisk until thoroughly combined and smooth. Taste the mixture and adjust the flavorings as desired. Add the bread cubes then press them into the pumpkin mixture, stirring to thoroughly combine. Cover and cook on low for 3-4 hours. Turn off the heat, keeping the crock pot covered, for at least 20 minutes before serving.
*  If you would like a thinner bread pudding, reduce the bread to 4 cups.
*  If desired, you can add some pumpkin pie spice, ginger, allspice and/or nutmeg.
*  Perfect served warm or cold.
*  Refrigerate leftovers tightly covered.