Happy Wednesday, guys! Here’s a simple and healthy alternative to traditional Bread Pudding that is absolutely delicious and guilt-free! I’ve made the recipe half a dozen times (because Joe loves it) and also shared it with our friends at Mother Magazine. Hope you enjoy making it as much as we do.
6 cups stale gluten-free bread, cut into 1-inch cubes (about 6 slices)
4 eggs, lightly beaten (let the bread soak in egg mix for 1 hour before baking)
1 (13.5 oz) can full-fat coconut milk
½ cup water
¼ cup vegan butter
½ teaspoon vanilla extract
½ cup coconut palm sugar
½ cup raisins
1 teaspoon nutmeg (or cinnamon)
¼ teaspoon salt
Preheat oven to 350 °F. Grease two 8oz ramekins. In a saucepan over medium heat, heat coconut milk, water, butter, vanilla extract, coconut palm sugar, raisins, nutmeg, and salt until butter is melted and the mixture is hot. Remove from heat and let cool, 3-5min. Pour mixture over soaked bread cubes and combine well. Scoop bread pudding mixture into prepared ramekins. Place ramekins into a larger pan and add about 1 inch of water to the outer pan (water bath). Bake in preheated oven, 50-60min or until edges are firm and golden brown and a knife inserted comes out mostly clean. Remove from oven and let cool. Serve and enjoy!