Vanilla Pecan Bread Pudding

This incredibly easy, non-dairy dessert is a great way to warm a winter's night and use up that stale loaf of bread. It's especially good served hot after an afternoon's play in the winter cold.

-Alan Wagener

• 4 cups Stale Bread in 1 inch chunks
• 4 cups soymilk
• 2 eggs
• 1/8 cup maple syrup
• 3 Tbsp. pecans broken into large chunks
• 2 Tbsp. honey
• 4 tsp. vanilla extract

Mix the bread and pecans and put them in a greased baking dish. Use any size pan you like as long as the bread is between 1 1/2 to 3 inches deep.

Mix the eggs, soymilk, vanilla and maple syrup.

Pour the mixture over the bread and pecans.

Drizzle the honey over the top.

Bake at 350 F. - Until it's springy and set in the middle. A knife should come out without any runny batter on it.

Serve hot, warm or whenever you like.