Cinnamon raisin bread pudding from Recipe Renovator. Low in sugar, lovely cinnamon taste, lightly sweetened with dates. 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
Cinnamon raisin bread pudding from Recipe Renovator. Low in sugar, lovely cinnamon taste, lightly sweetened with dates. Gluten-free.

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 from Recipe Renovator. Low in sugar, lovely cinnamon taste, lightly sweetened with dates. Gluten-free.

Cinnamon-raisin bread pudding {gluten-free}

4 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 1 hr 40 mins
Course Breakfast
Cuisine American
Servings 8 servings

Ingredients
  

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

Instructions
 

  • Soak the dates in hot filtered water for 30 minutes.
  • Cut the bread up into small cubes and put in a large bowl.
  • Grease a loaf pan with coconut oil or butter.
  • Set the oven to 350F/180C/gas mark 4 and set the timer for 30 minutes.
  • 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.
  • 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.
  • 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.
  • Bake until puffed and golden brown about 30 minutes.
  • Let cool on a wire rack before cutting. Serve with fresh berries if desired.