Looking for a way to use up stale or dried out and overcooked cookies? Cookie bread pudding is the answer to it all. Sometimes I leave cookies out on purpose just so I can make a batch.
Cookie Bread Pudding
Looking for a way to use up stale or dried out and overcooked cookies? Cookie bread pudding is the answer to it all. Sometimes I leave cookies out on purpose just so I can make a batch.
Ingredients:
- 2-3 cups cookies broken into crumbs about 10-12 cookies
- 2 cups of milk plant based or cow’s milk
- 2 large eggs
- 2 Tbsp oil
- 1 tsp maple syrup
- 1/4 tsp salt
Instructions:
- Preheat oven to 350°F/180°C. Grease the bottom of a 2 quart casserole dish (9×9 or 7.5×11). Add cookie crumbs to the bottom of your casserole dish and set aside.
- In a mixing bowl, combine remaining ingredients (milk, eggs, oil, maple syrup, and salt). Mix until everything is combined.
- Pour mixture over top of your cookie crumbs. You only need enough liquid to cover it, so you may have more than you need. Go slow! Less is more with this one.
- Let sit for 30 minutes so that the cookies soak up the liquid.
- Transfer to oven and bake for 30 minutes or until the top starts to turn a golden brown. Let cool before eating!
Notes:
- The allergy free status of this recipe is dependent on the cookies and milk you use. So please choose what works best for you.
- I’ve made this using sugar cookies, chocolate chip cookies, oatmeal raisin cookies, and a few others. All turned out amazingly well.