Easy Gluten Free Bread Pudding Recipe
If you're ever in a hurry, have leftover gluten free bread or need to impress someone, this easy gluten free Bread Pudding Recipe is the recipe you will turn to again and again.
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Equipment
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 Earth Balance® Buttery Sticks
- 1 cup sugar
- ½ cup canned coconut milk -- full fat 12-14 grams recommended
- 2 Tablespoons rum or maple syrup
- 1 ½ Tablespoons gfJules® Gluten Free All Purpose Flour
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 350° F.
- Lightly butter or oil an 8x8 baking pan.
- Cube gluten free bread and place cubes in pan. Sprinkle dried berries and nuts on top, if adding. Set aside.
- Whisk remaining ingredients together in a bowl: coconut milk; eggs (or substitute*); sugar; rum; vanilla; spices. Pour mixture over the bread cubes in pan and stir gently to coat.
- Bake for 30-35 minutes uncovered until lightly browned and set – cover with foil if the cubes appear to be drying out too much or over-browning.
- Meanwhile, prepare the sauce by melting butter in a small saucepan over low heat. Add sugar and stir constantly until the sugar is totally dissolved. Whisk in coconut milk and rum together with gfJules® Flour, stirring until the mixture has reduced somewhat and thickened. Remove from heat and add nutmeg.
- Serve gluten free bread pudding warm with sauce.
Notes
*egg substitute options: 2/3 cup pumpkin puree OR 2/3 cup applesauce OR slowly whisk ¼ cup (33 grams) gfJules® Flour into 2/3 cup milk/mylk of choice (low fat not recommended) in a saucepan over low heat, stirring to remove lumps and allow mixture to thicken. Simmer at least 5 minutes while stirring until gluten free flour is dissolved completely and the mixture thickens and reduces a bit – should resemble a thin gravy or pudding. Remove from heat and add to remaining liquids in recipe.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.