Vegetarianized Recipe: Cookie Bread Pudding


Right about now you’re probably up to your eyeballs in sweets. Here’s one way to off-load some cookies by transforming them into a magical sweet bread pudding. I used Becky’s Persimmon Cookies here, but any cake-type cookie will work (crispy cookies are too dry to use). Since these already had raisins, almonds and spices, I just added a little more cinnamon and . . . Grand Marnier!

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Servings: 10
Time: About 15 minutes active; 2-3 hours total (including soaking)

  • 1 3/4 lb cakey-cookies
  • 6 eggs
  • 2 cups milk
  • 1/3 cup Grand Marnier, optional
  • 1 tablespoon real vanilla extract
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  1. In a 9×13 casserole dish sprayed with cooking spray, break up the cookies into coarse crumbs, and set aside.
  2. In a large bowl, whisk together eggs, milk, Grand Marnier, if using, vanilla, cinnamon and salt. Pour evenly over the cookies, cover and refrigerate 1-2 hours to allow the cookies to soak up the liquid.
  3. Remove from the fridge and preheat oven to 325 degrees. Remove cover and bake 45 minutes. Let cool slightly and eat plain or with a scoop of ice cream.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty­–just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.