Bread Pudding for One

Some people make crunchy bits for their salads with day-old bread. But here’s a better and sweeter option that will get your engines purring like a Ferrari.

7 TBLSP non-dairy milk (I like almond, but soy, rice, or coconut will work just fine)

2 TBLSP brown sugar

1 ½ teaspoons maple syrup

Slosh of vanilla extract

Sprinkle of salt

1 ¼ cups bread cubes

TBLSP raisins

Sprinkle of ground cinnamon

Preheat oven to 350 degrees Fahrenheit. Grease a large ramekin or oven-proof bowl

1. In a medium-sized bowl, whisk together the milk, sugar, maple syrup, vanilla, and salt.
2. Plop the bread cubes into the milk solution and let it sit for 10 minutes or so, sopping up the delicious mess. You could toss in a few sprinkles of cinnamon if you’d like. Add in the raisins. (You could put them in earlier, especially if they’re a little hard. They’ll puff up a bit.)
3. Once the milk solution is absorbed, place the bread and etc. into the prepared baking vessel. Sprinkle the top with a little cinnamon.
4. Bake for 30-40 minutes, until it’s puffed and golden and the milk has been absorbed.

 Variations:

• Use a slosh of rum instead of the vanilla.
• Try dried apricots, diced small, instead of the raisins.

Rice Pudding for One

I don’t often make too much rice, but this is a great way to use it up, should there be any lingering around in the refrigerator. It’s also an excellent excuse for making too much rice.

½ cup vegan milk (I like almond, but any would do)

½ TBLSP agave or maple syrup

½ cup cooked rice (white or brown)

Dash of cinnamon

Slosh of vanilla extract

1 TBLSP raisins or other dried fruit

Cranberry sauce or jam to top

1. In a small pot, heat the milk to a simmer.
2. Add in the agave or maple syrup and mix in well. Then add the rice and continue to stir until it’s spread out nicely
3. Add in the cinnamon, vanilla, and raisins and distribute well with the vehicle that is your spoon. Let it simmer on low heat for about 5 minutes stirring occasionally, until the liquid is absorbed and the rice mixture is luxurious and thick. You can stir it vigorously if you’re so inclined, because you don’t mind breaking the rice kernels for this recipe. Be careful not to do this on high heat or it will froth all up and all over the stove. (Ask me how I know.)

Serve hot, topped with cranberry sauce or jam, or just a bit more cinnamon, whatever pleases you.

Variations:

• Stir chocolate chips into the hot pudding just before you take it off the heat for chocolate rice pudding.
• Try chopped dried apricots instead of (or as well as) raisins for a taste of sunshine.
• Top with granola for a crunch with your pudding.