With all the excitement of my husband’s birthday and Canada Day, this week has just flown by. I was going to post this on Monday, but time got away from me. It’s been a blast celebrating with family and friends this week and we’ve got another fun-filled weekend ahead. Goodness, I love summer! Don’t you? Always something fun lined up. What is your favourite thing about this season?
I actually made this recipe last week for the very first time and I was really happy with how it turned out and well, I just needed to share it with you! This is a lightened up (way lightened up!) version of traditional bread pudding. It’s made with gluten-free and dairy-free cinnamon raisin bread, almond milk, apples and topped with almond slivers. It’s delicious guys, truly. You can have it as a not-too-sweet dessert or for breakfast. Either way it works and it delivers. I enjoyed a serving of it, cold for breakfast with a 1/4 cup of extra unsweetened almond milk poured over it – so good.
The apples baked into the centre of the bread pudding make for a naturally sweet and moist treat. You can also include a couple of teaspoons of pure maple syrup to sweeten things further, if you are looking for that result (hot out of the oven served with coconut ice cream, if you know what I mean!).
This kept for three days in our fridge and was enjoyed for a few breakfasts. My son was a fan and loved that it had a cake-like texture to put his fork into – the idea of cake first thing in the morning is always thrilling for him. You can easily warm it up the next day to eat hot, but as I mentioned – cold bread pudding is pretty darn tasty, especially in the summer months.
- 6 cups gluten-free cinnamon raisin bread, cut into one-inch pieces (I used All But Gluten)
- 2 sweet apples (gala), cored and cut into small chunks
- 1/3 cup of turbinado brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of pure vanilla extract
- 6 large eggs, room temperature
- 4 cups of unsweetened almond milk
- 1/4 cup of almond slivers
- 1/4 cup of raisins
- 2 teaspoons of maple syrup, optional
- Coconut oil for greasing (or butter)
- Grease a large, deep pan with coconut oil ( I used our small Le Creuset french oven)
- Spread half the bread pieces evenly over the bottom of the dish.
- Place chopped apples on top with the cinnamon, half of the sugar and raisins.
- Top with the rest of the bread.
- Whisk together the eggs, vanilla and milk in a large bowl until fluffy and blended.
- Pour egg mixture over the top of the bread.
- Scatter the almond slivers on top with a little bit of maple syrup if desired.
- Preheat oven to 325F.
- Set the dish aside for 15 minutes to let the bread soak up the the liquid.
- Sprinkle the remaining brown sugar on top of the bread.
- Boil a pot of water.
- Set the bread pudding baking dish into a larger, deep baking pan (roasting pan).
- Place on middle oven rack and add enough hot water to the larger pan to reach halfway up the sides of the baking dish.
- Bake, uncovered, for 1h20 minutes.
- The pudding should be slightly soft in the centre and crisp on top.
- Remove from the oven, and allow it to cool for 10 minutes before serving.
I do hope your family enjoys this recipe as much as my family did! I’ll be trying it with seasonal fruit as well – a cup of fresh blueberries in lieu of the apples would be a delicious alternative. Bon Apetit!