Gluten-Free Bread Pudding with Raspberries
Ingredients
The pudding
-
½
loaf
gluten-free bread, cut into 1-inch cubes
-
3
cups
unsweetened almond milk
-
5
large
eggs, beaten
-
2
tablespoons
raisins
-
½
cup
coconut sugar (or brown sugar)
-
½
teaspoon
ground cinnamon
-
1
cup
fresh or frozen raspberries
The vanilla topping
-
¾
cup
full-fat canned coconut milk
-
2
tablespoons
cornstarch
-
1
tablespoon
vegan butter (or regular butter)
-
1
tablespoon
vanilla extract
-
⅓
cup
coconut sugar (or brown sugar)
Instructions
- Preheat the oven to 325°F and spray a baking dish with nonstick cooking spray.
- Toast the bread cubes on a baking sheet for about 20 minutes until dried and slightly toasted.
- Increase the oven temperature to 350°F.
- In a large bowl, combine the toasted bread cubes, almond milk, eggs, raisins, coconut sugar, cinnamon, and raspberries. Stir and pour into the baking dish, letting it sit for 5 minutes.
- Bake for 45 minutes or until the top is golden brown.
- While baking, prepare the vanilla sauce by combining coconut milk, cornstarch, butter, vanilla, and sugar in a saucepan over medium heat. Whisk until thickened.
- Serve the bread pudding warm or chilled with a spoonful of vanilla sauce.
Nutrition Facts (estimated)
Servings
10
Calories
212
Total fat
8.7g
Total carbohydrates
28.3g
Total protein
5.1g
Sodium
180.9mg
Cholesterol
93mg
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