Adding white beans to this recipe makes the bread pudding extra custardy! This super easy recipe can be prepared the night before and baked the following day.
1/2cup(125 mL) golden raisins, reserve some for garnish on top
1/2cup(125 mL) chopped pecans, reserve some for garnish on top (see notes)
2Tbsp(30 mL) unsalted butter, melted
2cups(500 mL) 1% milk, or preferred milk
1cup(250 mL) cooked or canned white beans, drained & rinsed (see notes)
1/4cup(60 mL) brown sugar
1/4cup(60 mL) honey
3largeeggs, beaten
2tsp(10 mL) vanilla extract
1 1/2tsp(7 mL) ground cinnamon
pinch sea salt
Directions
Grease a 9-inch (23 cm) round baking dish that holds about 6 cups (1.5 L), with 1 Tbsp (15 mL) butter.
Place cubed bread, raisins, and pecans in a large bowl.
Place remaining 9 ingredients in blender and process until smooth.
Pour bean purée over the bread mixture ensuring all the bread is soaked. Transfer to the prepared baking dish, garnish with remaining raisins and pecans, cover and allow to sit for 1/2 hour, or overnight in the refrigerator to allow the bread to fully hydrate.
Bake uncovered for 35-40 minutes at 350°F (180°C) until edges and top are lightly golden, and the bread pudding is set. Remove from oven and drizzle with additional honey, if preferred.
Enjoy as is, or top with your favourite yogurt, whipped cream, fresh fruit and/or additional pecans.
Notes
The pecans can be substituted with your favourite nuts or seeds, including fresh fruit.
White beans include great northern, cannellini, white kidney, and white pea (navy) beans. You can use cooked pinto beans, yellow split peas or red lentils instead of the white beans.
The sweetness level can be adjusted based on your preference.
Leftover beans from the can? You can add them to smoothies, soups, pasta sauces or put them in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 6 months!
Want to use dry beans? Check out the cooking tips on our website here!
1/2cup(125 mL) golden raisins, reserve some for garnish on top
1/2cup(125 mL) chopped pecans, reserve some for garnish on top (see notes)
2Tbsp(30 mL) unsalted butter, melted
2cups(500 mL) 1% milk, or preferred milk
1cup(250 mL) cooked or canned white beans, drained & rinsed (see notes)
1/4cup(60 mL) brown sugar
1/4cup(60 mL) honey
3largeeggs, beaten
2tsp(10 mL) vanilla extract
1 1/2tsp(7 mL) ground cinnamon
pinch sea salt
1
Grease a 9-inch (23 cm) round baking dish that holds about 6 cups (1.5 L), with 1 Tbsp (15 mL) butter.
2
Place cubed bread, raisins, and pecans in a large bowl.
3
Place remaining 9 ingredients in blender and process until smooth.
4
Pour bean purée over the bread mixture ensuring all the bread is soaked. Transfer to the prepared baking dish, garnish with remaining raisins and pecans, cover and allow to sit for 1/2 hour, or overnight in the refrigerator to allow the bread to fully hydrate.
5
Bake uncovered for 35-40 minutes at 350°F (180°C) until edges and top are lightly golden, and the bread pudding is set. Remove from oven and drizzle with additional honey, if preferred.
6
Enjoy as is, or top with your favourite yogurt, whipped cream, fresh fruit and/or additional pecans.
