Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 199kcal
Cookie Bread Pudding
Looking for a way to use up stale or dried out and overcooked cookies? Cookie bread pudding is the answer to it all. Sometimes I leave cookies out on purpose just so I can make a batch.
Description
Looking for a way to use up stale or dried out and overcooked cookies? Cookie bread pudding is the answer to it all. Sometimes I leave cookies out on purpose just so I can make a batch.
Ingredients
- 2-3 cup cookies broken into crumbs (about 10-12 cookies)
- 2 cup of milk (rice, oat, soy, cow)
- 2 large large eggs
- 2 tbsp oil (canola, rice bran, safflower, sunflower)
- 1 tsp maple syrup
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F/180°C. Grease the bottom of a 2 quart casserole dish (9x9 or 7.5x11). Add cookie crumbs to the bottom of your casserole dish and set aside.
- In a mixing bowl, combine remaining ingredients (milk, eggs, oil, maple syrup, and salt). Mix until everything is combined.
- Pour mixture over top of your cookie crumbs. You only need enough liquid to cover it, so you may have more than you need. Go slow! Less is more with this one.
- Let sit for 30 minutes so that the cookies soak up the liquid.
- Transfer to oven and bake for 30 minutes or until the top starts to turn a golden brown. Let cool before eating!
Note
This recipe is FAILSAFE and RPAH Elimination Diet friendly depending on the cookies used. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (again, based on cookie choice).