Looking for an easy and comforting holiday recipe? Look no further. Bread Pudding is a classic comfort food that is simple to make. We decided to remix it so we can all enjoy the comforts of the holidays while taking care of our health.
Coconut is an all-around winner
Coconut sugar replaces refined sugar in this recipe. Coconut milk in this bread pudding makes it dairy-free and super creamy and rich. Raisins or cranberries add a nice bit of additional texture and sweetness. We used fresh gluten-free bread in this recipe, but it works great with a loaf that is towards the end of its shelf life. Another plus is that you can use up those bread ends that you may not normally eat. Now you can turn a few slices of stale bread into a delicious breakfast or dessert.
Cinnamon is a highlight
Cinnamon isn’t just a delicious spice; it also packs significant health benefits. Cinnamon is loaded with powerful antioxidants, such as polyphenols. In a study that compared the antioxidant activity of 26 spices, cinnamon wound up as the clear winner, outranking “superfoods” like garlic and oregano.
Cinnamon’s antioxidants also have additional anti-inflammatory properties. Cinnamon also increases insulin sensitivity, making it a powerful tool to help balance blood sugar levels. This makes it great to add to more carb-rich meals, like this bread pudding. This gluten-free bread pudding smells like the holidays coming out of the oven. As it bakes, the warm aroma of cinnamon fills the kitchen in the best way, transporting you back to some of the coziest memories. This recipe is perfect for those who have no sensitivities to eggs.
Gluten-Free Bread Pudding
Makes 6-8 servings
4 cups gluten-free bread, cubed
4 organic, pasture-raised eggs at room temperature
1 can coconut milk (can use full-fat or light)
1/2 cup coconut sugar
1 tsp cinnamon
1/4 tsp nutmeg
Coconut oil for pan
1 tsp vanilla
1/3 cup raisins or cranberries (unsweetened)
Pinch of sea salt
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 or a 9 x 5 dish with coconut oil. In a large bowl, whisk eggs and then add coconut milk, coconut sugar, cinnamon, nutmeg, vanilla, and dried fruit of choice.
Gently add in bread and toss to combine, ensuring that every piece of bread has been coated in the egg mixture. Gluten-free bread requires a more gentle touch than wheat bread. Then, add this mixture to the prepared dish.
Bake bread pudding for about 45-50 minutes, until the top is set and bread peaks are lightly golden brown. The bread pudding is delicious enough to serve on its own, but it would pair well with coconut whipped cream or a scoop of non-dairy ice cream.
Serve warm and enjoy.
Recipe and photography by Hannah Aylward
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