Gluten Free Eggnog Bread Pudding
I have a special treat for you this holiday season: gluten free eggnog bread pudding. I've made a fool proof dairy free eggnog and infused it into a delicious bread pudding, topped off with stewed apples and homemade caramel sauce. Gluten free, dairy free and absolutely fabulous!
- 4 cups gluten free millet & chia bread lightly packed
- 2 cups dairy free eggnog
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- pinch of sea salt
Dairy Free Eggnog
Place egg yolks in a mixing bowl and set aside.
Combine the remaining ingredients in a medium saucepan and bring to a simmer over medium heat. Then, reduce the heat to low.
Slowly incorporate about ¼ cup of the hot mixture to the egg yolks while whisking consistently. Continue doing so until you've added one cup of the hot mixture to the egg yolks.
Transfer this mixture back into the saucepan and bring the heat back up to medium. Whisk while allowing the mixture to simmer for 5 minutes. Remove from the heat immediately and let cool while you prepare the rest of the recipe.
In a large pan over medium heat, mix together coconut oil, coconut sugar, cinnamon and nutmeg. Once the oil has melted, throw in the diced apples and toss to cover them in the liquid mixture.
Cover and let simmer for about 5-7 minutes until the apples are soft and fork tender.
Once the apples have softened, uncover and continue mixing until the sugar has caramelized ~ roughly another 5 minutes. Set aside.
Pour maple syrup and coconut sugar into a heavy bottomed saucepan. Bring to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula to keep the bubbles down.
Once the syrup begins to coat the outside of a spatula or spoon, it's time to add the coconut milk. Raise the heat again and bring to a low boil and turn back down. Continue stirring until it begins to thicken up quite a bit.
Remove from heat and stir in oil, salt, and vanilla extract.
Let cool to room temperature, stirring occasionally to keep the fat incorporated. The longer it sits, the thicker it will become!
Store in an airtight container in the refrigerator for up to one week. It will solidify and the coconut oil will separate to the top. Reheat and stir until smooth throughout.
Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Spray a baking dish with cooking spray and set aside.
Chop gluten free bread into 1" cubes and transfer to a large bowl.
In a small bowl, combine the eggnog, eggs and spices well. Whisk until combined throughout.
Pour this mixture into the bowl of bread cubes. Make sure they are coated thoroughly and let the cubes sit for 20 minutes to soak up the mixture.
Transfer to the baking dish and cook for 25-30 minutes or until the top is brown and the pudding is cooked. Set aside to cool.
Layer the bread pudding with some dairy free whipped cream, stewed apples and caramel sauce in small cups or Mason jars. Enjoy warm or cold!
Calories: 529kcal | Carbohydrates: 72g | Protein: 12g | Fat: 23g | Fiber: 5g | Sugar: 30g