I’ve been doing some test baking here in the last couple of days, and we’ve been swamped with a surplus of gluten-free bread. Lucky for me, I also had a yen for some bread pudding!
This recipe is pretty simple. Take some bread (day-old is good!). cut it into cubes and douse it with a basic custard combination until the bread has sopped up the works. Bake in a low oven for about 40 minutes until the custard is set … and that’s it! I’ve used coconut milk instead of cream, making it dairy-free, yet still very delicious!
The possibilities are endless — add some fruit if you want, add spices to the custard, or add a small dollop of rum or bourbon! It’s your bread pudding, so go crazy! If you want an extra creamy texture, bake it in a water bath, but in a pinch, it bakes just fine in a heavy casserole dish at 325 degrees.
Ingredients
- 6 cups bread, cut into 3/4" cubes
- 1 large apple, cut into 1/2" dice
- 1/2 cup golden raisins
- 3 eggs
- 1 tin coconut milk
- 2/3 cup sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 Tablespoon bourbon (optional)
Instructions
- Preheat oven to 325 degrees
- Place the bread cubes into a greased 3 quart casserole dish with the apple and raisins. Toss gently to mix.
- Combine all the other ingredients in a medium bowl. Whisk until well combined. Pour over the bread cubes in the casserole dish, and let sit for 30 minutes while the bread cubes soak up the custard.
- Bake for 35-40 minutes at 325 degrees, until the bread pudding is just set in the centre.
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