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.

Every now and then I have a batch of cookies that doesn’t quite turn out — they get overcooked or turn out super crumbly. On even rarer occasions, I’ll have too many cookies that can’t be eaten in time before going stale. The good news is, it doesn’t matter. Because cookie bread pudding is seriously the best thing since, well, the cookie.

I discovered this concept on Pinterest a while back after botching an entire batch of cookies. I was searching for ways to use stale or overcooked cookies and came across a recipe from Deluscious Cookies. My first attempt at it was a little too eggy because I didn’t have enough cookies to use for my batch.

The second (and third, and fourth batch) however, turned out beautifully. I love how any cookie works in this. AND how different each batch tastes based on the kind of cookies used. So far my favorite has been using sugar cookies, though the batch we did with the ”lemon” cookies was pretty great too. I have yet to try this with carob cookies or carob chips cookies, but can imagine that would be absolutely delightful as well.

Do you have a favorite cookie? What would you use to make cookie bread pudding first??

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. 

  • 2-3 cups cookies broken into crumbs (about 10-12 cookies )
  • 2 cups of milk (rice, oat, soy, cow)
  • 2 large eggs
  • 2 tbsp oil (canola, rice bran, safflower, sunflower)
  • 1 tsp maple syrup
  • 1/4 tsp salt
  1. 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.
  2. In a mixing bowl, combine remaining ingredients (milk, eggs, oil, maple syrup, and salt). Mix until everything is combined.
  3. 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.
  4. Let sit for 30 minutes so that the cookies soak up the liquid.
  5. Transfer to oven and bake for 30 minutes or until the top starts to turn a golden brown. Let cool before eating!

This recipe is FAILSAFE and RPAH Elimination Diet friendly depending on the cookies used. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (again, based on cookie choice). 

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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