Rasberry Almond Bread Pudding

This super quick and easy dessert was inspired by a recipe I saw Nigella Lawson make several years ago. Mine is just a lightened up version. If you want to make this a bit more of a decadent treat, spread the bread with the jam and some mascarpone cheese.

Raspberry Almond Bread Pudding
8 slices whole grain bread
4 Tbsp. low sugar raspberry jam
2 cups light soy milk
3 eggs
4 Tbsp. sugar
1 tsp. almond extract
1 tsp. butter, sliced thinly into little bits

• Preheat oven to 350 F. Grease a glass loaf pan.
  
• Make 4 jam sandwiches. Cut them in half diagonally, to form 8 triangles. Line these guys point side up in your loaf pan.
  

• In a bowl, whisk together eggs, soy milk, sugar, and almond extract. Pour custard mixture over the sandwiches in the loaf pan, then dot the tops of the sandwiches with the butter.

• Let it sit and hang out for a few minutes so the bread can soak up the custard. Then bake for about 45 minutes to an hour, until the custard is set.
• Serve warm for dessert with a bit of whipped cream. (Or for a yummy breakfast the next morning, serve with some butter and maple syrup!)
• Enjoy!