Applesauce Bread Pudding
6-8 Slices of Gluten-Free Bread (I used Ezekiel Flax)
24 oz. Jar of Unsweetened Applesauce
2 Tablespoons Chia Seeds + 6 TB Water
2 Cups Unsweetened Vanilla Almond Milk
1 teaspoon Vanilla
2 teaspoons ground cinnamon
pinch of salt
Make an egg replacer by combining the chia seeds with water, set aside to gel.
Cut the bread and layer the bottom of a greased baking dish. Pour the applesauce on top, then add a second layer of bread.
Whisk together the “chia egg,” Almond Milk, Vanilla, Cinnamon, and Salt. Pour on top of bread/applesauce.
Bake in 350 degree oven for 45-55 minutes, or until a toothpick comes out clean.
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