Day 5: Seriously, where is the sugar???

Recipe: Blueberry bread pudding (modified)

I'm just starting to realize what a serious sugar habit I have.  I love sugar, I crave sugar, and I am really missing sugar.  So, go me for not eating truckloads of it at the moment, but golly, it is really tough.

So, today started with a modified bread pudding that was quite tasty.  I used honey instead of sugar, and almond milk instead of cow's milk, both of which worked very well.  The bread was a type of brioche that I found at the farmer's market, which had eggs, but no dairy or sugar added. So, while not actually a "good for you" bread, it wasn't actively bad for me, either. Plus, this recipe has just as many blueberries as breadcrumbs, so there was lots of good fruit involved.

After a sugar and dairy free visit to our local grocery store, Brian and I made some potato/broccoli soup for lunch, served with a sun dried tomato flat bread. That was pretty good, too.  The soup was made with vegetable broth that Brian prepared and froze late last week. 

Around 2 pm, I got a craving for sugar, so I had a bite of a ginger/molasses cookie. The annoying thing is that there is a bowl of amazing fruits sitting right next to the cookie.  Did I have one of them? Of course not. Sigh.

Dinner was fish and chips from a local pub.  We'd wanted to try that place and the only other thing on the menu that was not meat was a hemp burger which scared me.  Maybe next time.  When we got home, I split a cookie three ways and Brian, Marty and I shared it.  Before you get impressed by this, you should know that these cookies at 4-5 inches in diameter.  I just brought it down to the size of a regular cookie.

Hmmmm. Today was not really a food day of which to be proud. Tomorrow will include some green leafy vegetables and more fruits and veggies. It is closing in on farmers market day (Saturday) and our supply will be replenished.  Until then, I will be vigilant. Still, I have to be proud of the huge reduction I've made in snacking and sugar consumption.  I've also been cheese-less all week, which is huge!

Blueberry Bread Pudding:

I'm sure it would be healthier made with an awesome whole grain bread, but brioche makes for an amazing texture.  I'll try the whole grain method next time and let you know how it goes.

3 cups of bread, cut into cubes
3 cups of fresh blueberries
2 eggs
1 teaspoon lemon zest
2 tablespoons honey
1 1/2 cups of almond milk


Preheat oven to 350. Whisk the eggs until frothy. Add honey and lemon zest and whisk again.  Add almond milk and whisk until thoroughly mixed.  In a separate bowl, combine blueberries and breadcrumbs.  Pour the milk mixture slowly over the breadcrumbs, working to get the liquid evenly distributed.  Let sit for a few minutes, then stir lightly.  Pour into a 8x8 glass baking dish.  Bake covered for 30-45 minutes or until set.

This makes a light and fluffy pudding, rather than a dense heavy pudding.  It turned out to be plenty sweet enough with all of the blueberries, but you could use maple syrup or add milk when serving.  Enjoy!