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