Cinnamon-raisin bread pudding {gluten-free}

A super-easy bread pudding using cinnamon-raisin bread, homey and lightly sweet

Once upon a time, I stayed at a bed and breakfast (a real one) for a long weekend. On the first morning, the breakfast options were an egg dish or bread pudding along with the usual pastries, toast, and juice. Being a total sucker for bread pudding, I opted for bread pudding. On days two and three, we were only given the bread pudding option. It wasn’t until day three that I realized that the BnB was cleverly using their leftover pastry to make the bread pudding. It was delicious, but not three days in a row.

I have loved bread pudding since I first tasted it: something about the raisins, the dense sweet texture, the way it magically transforms bread into a dessert with a simple custard.

I had been eyeing the new gluten-free cinnamon raisin bread at Trader Joe’s and finally broke down and bought a loaf, as I rarely eat bread these days. It was a little disappointing compared to my memories of cinnamon-raisin bread.

So I did what any reasonable food blogger would do. I asked, what else I could make with it? French toast was too obvious. But bread pudding? I hadn’t make bread pudding for the blog before. And I love how it completely transformed the bread into a lovely dessert, that yes, you could eat for breakfast.

I had a few dates in the fridge, so I used them to add natural sweetness to the custard. I used pumpkin pie spice for depth of flavor, but plain cinnamon will do just fine. I used coconut milk, so this is dairy-free as long as your bread is.

Suitable for:

vegetarian, gluten-free, celiac, dairy-free diets

Not recommended for:

paleo, vegan, low-sodium, migraine diets

You might also like:

Strata (a savory breakfast bread pudding that’s amazing for brunch)
Bread pudding with salted caramel sauce from Cooking Light
Cinnamon apple gluten-free bread pudding from Simply Gluten-Free

Cinnamon-raisin bread pudding {gluten-free}

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Print Recipe

• CourseBreakfast

Servings	Prep Time
8 servings	10 minutes

Cook Time	Passive Time
30 minutes	60 minutes

Servings Prep Time 8 servings 10 minutes

Cook Time Passive Time 30 minutes 60 minutes

Cinnamon-raisin bread pudding {gluten-free} Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBreakfast Servings Prep Time 8 servings 10 minutes Cook Time Passive Time 30 minutes 60 minutes Servings Prep Time 8 servings 10 minutes Cook Time Passive Time 30 minutes 60 minutes

Ingredients

• 13.5 ounces coconut milk canned, organic, full-fat
• 2 eggs
• 1 tbsp ground flax seeds
• 12 ounces cinnamon raisin bread gluten-free, 1 loaf from Trader Joe's
• 1 tsp pumpkin pie spice or ground cinnamon
• 3 dates soaked for 30 minutes

Servings: servings

Units:MetricUS Imperial

Instructions

1. Soak the dates in hot filtered water for 30 minutes.
2. Cut the bread up into small cubes and put in a large bowl.
3. Grease a loaf pan with coconut oil or butter.
4. Set the oven to 350F/180C/gas mark 4 and set the timer for 30 minutes.
5. Drain the dates and add to a blender with all the ingredients except the bread. Blend custard mixture well until smooth and no date flecks remain.
6. Pour the custard mixture over the bread cubes and stir well with a spatula, making sure that all cubes are thoroughly covered. Let sit until the timer goes off.
7. When the timer goes off, stir the bread mixture again, smooshing everything a little bit. Pack into the prepared pan, making sure you press the mixture down into the corners of the pan, and smoothing the top evenly.
8. Bake until puffed and golden brown about 30 minutes.
9. Let cool on a wire rack before cutting. Serve with fresh berries if desired.

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