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Grain Free Bread Pudding recipe has been stirring around in my mind for a long time. Since I went gluten-free, I have really missed bread pudding. Not that I had it all that often before then, but when I did, oh my it was SO good. I used to order it at a restaurant we would go to for dinner, and I rarely order dessert when we go out, but this was my main reason for going to this restaurant, a little dish of melt in your mouth sweetness. I finally got around to making a gluten-free bread pudding and its not only gluten-free it’s grain free too. I love almond flour and how it makes baked goods so delicious.
I was having a Christmas party so it gave me a good excuse to make not just one flavor of bread pudding but two. First and foremost, chocolate, actually double chocolate, because I can’t stand by and not have chocolate represented loud and clear.
At my husbands request, good old-fashioned vanilla, because as long as I’ve been married to him, coming up on 30 years, he is a vanilla type of guy tried and true.
Either one can be baked in a variety of containers, I chose to bake the double chocolate in muffin tins and the vanilla in cute little glass jars. Although I slightly over cooked the vanilla, it still was amazing. The chocolate bread pudding is layered, with a small portion of chocolate bread batter on the bottom, then a thin layer of mini chocolate chips, and another layer of chocolate batter on the top. Can you say decadent? The vanilla is layered with a thin layer of raisins.
I then made a vegan salted caramel sauce and we topped both flavors of bread puddings with it. A very rich dessert, and that is why I encourage you to serve it in small portions, a little goes a long way.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder gluten free
- 1 teaspoon salt
- 2 tablespoons flax meal
- 1 teaspoon cinnamon
- 4 eggs
- 1/3 cup coconut oil melted
- 1/2 cup coconut milk
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/3 cup honey
- 4 eggs
- 1 can full fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 2/3 cup maple syrup mixed with 4 tablespoons cocao powder
- 1 teaspoon cinnamon
- 1/2 cup Enjoy life Chocolate chips
- 1/2 teaspoon vanilla bean powder
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon Himalayan salt
- 1/2 cup raisins
Instructions
- Making the bread can be done ahead of time. I've even made and froze and made the pudding later.
- Preheat oven to 350, grease loaf pan.
- Combine dry ingredients in free standing mixer.
- In medium bowl combine wet ingredients.
- Add wet ingredients to dry ingredients and mix.
- Pour into greased loaf pan.
- Bake for 45-60 minutes or until knife comes out clean.
- Cool on rack for 10 minutes, remove from pan and continue cooling on rack.
- In large bowl combine the eggs, coconut milk, maple syrup, and coconut oil.
- Whisk in either the first three ingredients for chocolate or vanilla flavor.
- After bread is completely cooled, cut it up into cubes.
- Gently fold cubed bread into wet ingredients.
- Let set for 30 minutes.
- Gently layer chocolate batter into muffin tins or glass jars, with one thin layer of chocolate chips in between 2 layers of batter.
- Or layer vanilla batter with raisins in between 2 layers of batter.
- Bake at 350 for 20-30 minutes.
Tags: bread pudding dairy free dessert Grain Free
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