Description
Lightened up, gluten-free bread pudding, full of cinnamon flavour and sweet apples.
Ingredients
Scale
- 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)
Instructions
- 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.
- Cook Time: 80
Nutrition
- Serving Size: 6