Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Mason Jar Bread Pudding

Servings: 1

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• soft tofu (90 g)
• soy milk (80 ml)
• vanilla extract (1.25 ml)
• bread crusts (20 g, packed)
• dried raisins (9 g)
• apple (1, small)
• natural brown sugar (5 g)
• cinnamon (1.25 g)
• maple syrup (15 ml)

Directions

• Preheat oven at 180 °C (350 °F)
• Combine 90g (~1/4 cup) of soft tofu, 80 ml (1/3 cup) of soy milk and 1.25 ml (1/4 tsp) of vanilla extract. Blend until smooth.
• Take a 250 ml (1/2 pint) wide-mouthed mason jar. Fill it up halfway with bread crusts. Cut 1 apple into two, then slice the half into tiny cubes, add to the jar. Then add 9 g (1 tbsp) of dried raisins. Pour liquid to cover until it's level with the bread crusts
• Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.
• Sprinkle 5 g (1 tsp) of commercial brown sugar on top, decorate with apple slices (use the other half of the apple ), add 1.25 g (1/4 tsp), cinnamon and 15 ml (1 tbsp) of maple syrup overtop.
• Cook for 20-25 minutes, or until top is browned. Let cool, drizzle with some maple syrup and enjoy!

Nutrition Data (Per Serving)