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Remember that sweet potato bread recipe I posted the other day? If you make that for Thanksgiving and have just a few slices leftover, you can make this two minute bread pudding with it. It takes almost no effort which is exactly what we need after Thanksgiving. That and more dessert.
If you're not making the sweet potato bread for Thanksgiving (or you don't have any leftover!), the bread is easy enough to make and store in the fridge. Just grab a slice or two to make this bread pudding whenever you want a super easy snack or dessert.
I will admit, I have been making this for breakfast too. Maybe it's not the healthiest breakfast but it's probably better than french toast, pancakes, or cereal. I mean, it does contain a whole egg...and sugar. Okay, I can't justify it but I had it for breakfast anyways. For like a week straight.
As far as using other types of bread in this recipe, I'm not sure. It's definitely a question I should have anticipated while I was still working on the recipe. The sweet potato bread is fairly dense but not super wet like banana bread so it holds up to the liquid in the recipe pretty well. Regular gluten free bread might absorb a lot of the liquid and get too soggy but I haven't tried it.
As a food blogger, sometimes I feel like the entire month of November is Thanksgiving. Sometimes a good part of October too. It takes a long time to get all these recipes made for Thanksgiving so several are made a month or more in advance. I've also been working on a cookie recipe for Christmas since summer so that's been in the works for a while. I'm not one of those "it's never too early to celebrate Christmas" kind of people but I do associate that smell with Christmas and I'm enjoying taste testing all the cookies!
Yesterday, I took photos for a recipe and I thought I completely wrapped up photos until after the holiday but I'm realizing I took 216 photos of a green bean casserole and they all turned out awful. Thankfully it's easy and cheap to make but oh man, I am so over taking photos right now. I'm tempted to add one more recipe but I'm cutting myself off so I can post what I have in time.
By the way, how cute is that Eat Something Delicious logo mug that I finally got to incorporate into a recipe photo?!
Gluten free, dairy free bread pudding in a mug made from leftover sweet potato bread. Cooks in the microwave in just 2 minutes.
- Grease a coffee mug well to prevent sticking.
- Combine the egg, coconut milk, sugar, cinnamon, and vanilla extract in the mug. Whisk with a fork until well-combined.
- Cube the bread slices into bite sized pieces then add to the mug. Use enough that you could coat all the bread with the liquid (egg and bread slice sizes can vary). You can also adjust up or down depending on how much fits in your coffee mug but generally, 1.5-2 slices work well.
- Add 1-2 tablespoon raisins depending on how much you like and gently stir from the bottom up to coat everything.
- Microwave on high for one minute. Remove from the microwave and very gently stir from the bottom up again. Microwave an additional 30 seconds and repeat the microwave-stir process (in 30 second intervals) until all the liquid has been cooked. Typically, this should take about 2 minutes total.
- Once the bread pudding is cooked, allow to cool and serve. Try topping it with powdered sugar or maple syrup or simply enjoy as-is.
- Potential allergens in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
- Use a plastic fork to prevent scratching the inside of your mug. Remember to wash or swap out the fork after you've used it to stir the undercooked bread pudding.
- Traditional bread pudding isn't typically stirred so be sure you stir gently to avoid breaking down the bread too much.