Bread pudding was always a staple in our house when I was growing up. My grandmother used to make it for special occasions and sometimes just for random days when we had to much bread in the freezer. She always either added either raisins or fruit cocktails but I preferred it plain jane. Actually, I prefer most of my things plain jane lol.
I couldn’t believe it when I heard that you can make “bread pudding” with eggplant. It does make sense, eggplant is spongy and absorbant so why not make a custard using eggplant?
I tried it and it was fantastic! I could NOT believe how delicious it turned out and how much it did not taste like eggplant. I highly suggest you give this a chance. It’s totally worth it. And the bonus? It takes just a few minutes to put together and 10-15 minutes to bake! What?!
- 2 C eggplant, peeled and cubed
- 1 teaspoon cocounut oil, melted
- 2 eggs, beaten
- 1 C unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 tsp cinnamon
- 2 tablespoons granulated stevia
- Place your eggplant in a 350 degree oven for 40 minutes.
- Once your eggplant is done baking, place in your baking dish. I made two individual size ones.
- Mix all of your remaining ingredients together and split the custard between your two dishes.
- Place both the containers back in the oven for 10-15 minutes, until the custard is set.
- Serve with your favorite whipped cream or a scoop of low carb ice cream.
This recipe is: diabetic friendly, low carb, low fat, vegetarian, sugar free, grain free, gluten free, nut free.