All the world is nuts about
What's in The Nut Gourmet
It's no wonder brunch invitations are few and far between. Weekends are often too hectic catching up on errands and chores or else it's the time to sleep-in and catch up on much-needed rest. But what if brunch were easy and delicious and didn't mean getting up hours ahead to cook fussy dishes. With the main prep done the night before, brunch morphs into a no-fuss meal to enjoy with friends. While the pudding is baking, you can prepare a fresh fruit salad and warm some veggie sausages or bacon, heat the water for a cup of herbal tea, or start your coffeemaker brewing. Then relax and enjoy your time with guests. The recipe is an ideal way to take advantage of summer stone fruits that are still in bountiful supply. In winter, substitute with 2 bananas or 1 banana and 1 Anjou pear.
BREAKFAST BREAD PUDDING
Yield: 4 servings.
3 ripe nectarines, peaches, or plums, quartered
1/2 cup (120 ml) evaporated cane juice
1/2 cup (120 ml) unsweetened soymilk
1/4 cup (60 ml) whole wheat pastry flour
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup (120 ml) diced walnuts
4 slices whole wheat, sprouted grain, or mixed grain bread
- Lightly oil a 7 x 9-inch (18 x 23 cm) baking dish and set it aside.
- Combine nectarines, evaporated cane juice, soymilk, flour, lemon juice, cinnamon, vanilla, nutmeg, and ginger in the food processor and process to a smooth, creamy consistency. Spoon approximately1/4 of the batter into the baking dish to generously cover the bottom.
- Place 2 slices of the bread on the batter and cover with more batter. Sprinkle the walnuts over the bread and cover with the remaining bread. Make sure there is plenty of batter between the two slices. Spoon the remaining batter over the top.
- Cover with plastic wrap and refrigerate the pudding overnight.
- In the morning, remove the plastic wrap, place the pudding in a cold oven, and turn the setting to 350 degrees (Gas Mark 4). Bake for 35 minutes, cool 5 minutes, then cut into 4 portions.
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