Slow cooker bread and pear pudding Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

PORTIONS: 10


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ORGANIC INGREDIENTS

  • 400 g (4 cups) gluten-free bread, without the crusts, cut into 2 cm (1”) cubes
  • 500 ml (2 cups) plant-based milk substitute*
  • 3 large eggs (165 g)
  • 80 g (1/4 cup) maple syrup
  • 15 ml (1tbsp) vanilla extract
  • 5 ml (1 tsp) ground cinnamon
  • 0,5 ml (1/8 tsp) ground nutmeg
  • 3 peeled pears cut into small cubes
  • 2,5 ml (1/2 tsp) lemon juice
  • 50 g dark chocolate 70 % roughly chopped

PREPARATION

  1. In a large bowl, soak the bread and plant-based milk for 10 minutes.
  2. Meanwhile, in a small bowl, whisk together the eggs, maple syrup, vanilla extract, cinnamon, and nutmeg.
  3. Add this mixture to the bowl of bread, and stir gently using a wooden spoon.
  4. Let it rest for another 10 minutes.
  5. In a bowl, mix the pears, lemon juice and chocolate. Set aside.
  6. Pour the bread mixture into the slow cooker, which has been previously greased with vegetable margarine or coconut oil.
  7. Place the pear and chocolate mixture on top, pressing lightly with your hand.
  8. Cover the slow cooker container with a dry dish towel folded in half and then place the lid on top.
  9. Cook at high temperature for 1 hour 45 minutes.
  10. Remove the lid and the cloth and continue cooking for another 15 minutes.
  11. Serve warm or allow to cool completely before enjoying.
Slow cooker bread and pear pudding Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This recipe is ideal for using up bread that's a few days old and has gone stale. Instead of throwing it away, why not transform it!

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.