Gluten-Free Dairy-Free Bread Pudding Recipe : When I’m in a rush, have leftover gluten-free bread on my hands, or want to wow someone, I always turn to this recipe for bread pudding. Few recipes can accomplish three tasks as well as this one!
This simple gluten-free bread pudding recipe is one you should definitely have on hand in case you ever require a recipe to satisfy even one of those needs.
In addition, I adore bread pudding recipes in general because they align with my principles as a “kitchen conservationist”—that is, I detest wasting anything! Repurpose, recycle, re-use, and even upcycle!
I already enjoy using leftover homemade gluten-free bread to make homemade gluten-free bread crumbs, gluten-free stuffing, and gluten-free croutons. Thus, why not try a gluten-free bread pudding dessert? It makes sense.
For hundreds of years, people have been serving something similar to bread pudding all around the world. The flavorful custardy compositions of today bear a faint resemblance to bread pudding, which was apparently considered the impoverished man’s comfort food turned dessert back in the 11th and 12th centuries. Earlier iterations frequently consisted of little more than dry bread soaked in water, then squeezed, sugared and baked with a few spices.
Gluten-Free Dairy-Free Bread Pudding Recipe
Ingredients
Bread Pudding
- 3 cups day-old gluten free bread cut into 1 inch cubes
- 2 cups canned coconut milk OR half & half OR 1 cup vegan yogurt + 1 cup vegan milk
- 2 large eggs + 2 egg whites OR egg substitute* (see notes)
- ½ cup sugar
- 2 Tablespoons rum or maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ – ½ cup dried cranberries (optional) – with or without soaking in rum, whiskey or bourbon first!
- ¼ – ½ cup chopped pecans, walnuts, pistachios or slivered almonds (optional)
Sauce
- ½ cup butter or vegan butter Buttery Stick
- 1 cup sugar
- ½ cup canned coconut milk — full fat (12-14 grams) recommended
- 2 Tablespoons rum or maple syrup
- 1 ½ Tablespoons Gluten Free All Purpose Flour
- ½ teaspoon ground nutmeg
Instructions
Set oven temperature to 350°F.
Grease or grease an 8×8 baking pan very lightly.
Cut gluten-free bread into cubes and arrange in a pan. If used, top with a sprinkle of nuts and dried fruit. Put aside.
In a bowl, whisk together the remaining ingredients: sugar, rum, vanilla, coconut milk, eggs (or substitute*), and spices. After adding the mixture to the pan of bread cubes, gently toss to coat.
Bake, uncovered, for 30 to 35 minutes, or until lightly browned and set. If the cubes seem to be drying out or browning too much, cover with foil.
In the interim, heat a small saucepan over low heat to melt the butter for the sauce. Stir continuously after adding the sugar until it dissolves completely. Add the rum and coconut milk to the Flour mixture, whisking until the mixture has reduced somewhat and thickened. Remove from heat and add nutmeg.
Serve gluten free bread pudding warm with sauce.
ALSO SEE
Notes
Another egg substitute alternative is to slowly whisk ¼ cup (33 grams) of Julia’s® Flour into 2/3 cup of your preferred milk or mylk (low fat not suggested) in a skillet over low heat, whisking to eliminate lumps and allowing liquid to thicken. Alternatively, you can use 2/3 cup of pureed pumpkin OR 2/3 cup of applesauce. This should resemble a thin gravy or pudding. Simmer for at least 5 minutes, stirring, until the gluten-free flour is completely dissolved and the sauce thickens and decreases somewhat. Take off the heat and mix in with the recipe’s remaining liquids.