Oliebollen Bread Pudding

This Oliebollen Bread Pudding recipe is a delicious twist on the traditional Dutch Oliebollen. It's a perfect way to use up any leftover Oliebollen and create a delightful dessert or breakfast treat.

Oliebollen Bread Pudding

Ingredients

  • 4 leftover Oliebollen, cut into cubes
  • 2 cups almond milk
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup raisins
  • 1/4 cup chopped almonds

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the almond milk, sugar, vanilla extract, cinnamon, and nutmeg.
  3. Add the Oliebollen cubes, raisins, and chopped almonds to the bowl and gently toss to coat.
  4. Pour the mixture into a greased baking dish and bake for 45 minutes, or until the pudding is set and golden brown.
  5. Let it cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
45g
Protein
6g
Fat
14g

Supplies

Baking dish Whisk Mixing bowl

Tools

Oven

Serving suggestions

Serve the Oliebollen Bread Pudding warm with a dollop of vegan whipped cream or a scoop of dairy-free ice cream.

Tips & tricks

For an extra indulgent treat, drizzle some warm chocolate sauce over the pudding before serving.

Cost

$10