Dairy-free Vanilla Bread Pudding

 8 cups of bread, cubed

3 eggs

1/2 cup sugar

3 cups non-dairy milk (I used Dream organic original flavor rice milk)

1 tablespoon Vanilla

1/2 tsp ground cinnamon

Sun-Maid Raisins

Turbinado sugar

I know some may like to make this in a 9x13 baking dish, but I prefer a round glass casserole with a lid.

I sprayed the casserole with Crisco Original no-stick spray and then placed the cubed bread and raisins in it.

I used my Ninja blender for the mixing adding all of the wet ingredients for a minute on low. 

I then poured the mixture onto the bread and placed it in the refrigerator

for it to soak for 30 minutes to one hour.

Bake in a 350-degree oven for 50-60 minutes or until the center is set.

Remove from the oven, cool, and dust with turbinado sugar before serving. 

Homemade Artisan Bread

3 cups all purpose flour
1 tbsp yeast
1 tbsp kosher salt
1 tbsp sugar
1 1/2 cups hot tap water

I start this recipe by making it in a 6 quart enameled cast iron round casserole, adding all the ingredients in the sequence listed above. Then I use a large wooden spoon to mix it all together. After 2 minutes of mixing, the mixture will form a ball. Place the lid on the pot and move to a warm place and let sit for 2-5 hours.

After the rising time, mix the bread again with a clean large wooden spoon until it forms a ball again. Using a sharp knife, cut an X  or hash sign " # "on the top of the ball because it's going release it's steam while baking and may crack there.

Create a water bath on the lower rack by adding an inch of water in a glass casserole.

Preheat your oven to 450 degrees.  Place the round casserole pot on the center rack. Bake for 30-35 minutes.