Have you ever tried to make whipped cream
. . . and accidentally made butter instead? Or attempted to create a grain-free version of your favorite bread pudding recipe and made bread soup instead? Oh . . . well . . . I did both of those things this week.
I also typed a “I CAN SEE YOU” into a public webinar I was participating in. I meant to send it as a flirty Skype message to my husband, who was waiting for me outside a coffee shop, but instead I just creeped out a bunch of parents who wanted to learn about positive parenting techniques. So basically it was a normal week.
Fortunately, my husband patiently ate his way through several batches of this gluten-free bread pudding until I got it just right. It’s rich, chock full of raisins and cinnamon, and delicious both hot and cold. Though you can serve it with whipped cream or drizzled in vanilla sauce (recipe below), it’s moist enough to enjoy on its own.
To make your coconut flour bread into bread pudding.
Gluten-Free Bread Pudding Recipe
- Lodge dutch oven (1.5 – 2 quart covered baking dish or dutch oven)
- medium mixing bowl
- small mixing bowl
- 8×8 inch baking pan
For the coconut flour bread:
- ½ cup coconut flour
- ¼ tsp sea salt
- ½ tsp baking powder (how to make grain-free baking powder– it's easy!)
- 5 eggs
- ½ cup coconut oil (or melted butter – plus more for greasing your pan)
- 3 tbsp coconut milk (or whole milk)
To turn your coconut flour bread into bread pudding, you’ll need:
- 2 cups cream (preferably not ultrapasteurized)
- 2 tbsp pastured butter
- 14 tbsp sucanat (or coconut sugar -though coconut sugar will be less sweet)
- 4 pastured eggs
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract (how to make make vanilla extract)
- 1 batch coconut flour bread (recipe above, diced)
- ¾ cup raisins
For the coconut flour bread:
- Preheat your oven to 350°F
- In a small bowl, whisk together coconut flour salt and baking powder.
- In a separate medium bowl, whisk eggs, coconut oil/butter and milk together
- Slowly add the flour mixture to the liquid and mix until there are no lumps. Pour mixture into a lightly oiled 8×8 inch baking pan and bake for about 30 minutes. You’ll know it’s ready when you can insert a toothpick into the center and it comes out clean.
For the bread pudding:
- Melt coconut oil/butter in a medium-sized pot over low heat. When fully melted, remove from heat and add cream, eggs, sucanat/coconut sugar, cinnamon, nutmeg and vanilla. Whisk until thoroughly combined.
- Add coconut flour bread to your baking dish/Dutch oven. Sprinkle raisins over the top and mix them in a little, then pour the liquid in. If needed, dunk your bread cubes until they are fully coated in liquid.
- Bake at 350°F for 1 hour – 1 hour 15 minutes, or until the pudding is set in the middle.
The vanilla sauce is the final touch. Pour a generous spoonful of vanilla sauce over your warm bread pudding and enjoy!
- 1 cup cream (preferably not ultra-pasteurized)
- 1/8 cup sucanat (or coconut sugar)
- 1 tsp vanilla (how to make make vanilla extract)
- 1 dash sea salt
- Place ingredients in a saucepan and stir over medium heat for 5 minutes.
- Set aside for 5 minutes, then pour on warm bread pudding.
Read My Comment Policy
For the cream could you use coconut milk or do you have a lactose free suggestion? Thank you for your time! This recipe looks great 🙂
I haven’t tested the recipe with coconut milk yet, but I think it would work. It won’t be as rich, though. 🙂
Is there a spice that I could substitute for cinnamon? I’m extremely allergic to it.
Thank you for your help.
Could you name the cream you used, and were you purchased it?
I would like to know this too! Usually I just pour off some cream from the top of my (yummy) raw milk, but that is only about 1 cup or so.
That bread looks very nice! The pudding part looks tempting, too. I just found your site and there is quite a lot of interesting stuff here.
I don’t have a dutch oven, what will work instead? Thanks, this looks yummy and healthy!
I laughed right out loud at the beginning of the article! Love it! Life is good. 🙂
I’m on my second pregnancy and still avoiding grains with my 13 month old twins. I have been contemplating grains in our diet and have a lot of questions. (Coconut and Almond flour can get a bit pricey.) Are all grains bad? Does it depend how they are prepared? Does soaking them make them better/good for you? I would LOVE a long, comprehensive (sorry for the tall order) post on what you’ve learned.
Looking forward to trying this! Thanks!!
You must have known that I have been SEARCHING for a grain free bread pudding to make for my husbands birthday!!
I love your humanness…thanks for the chuckle…and the recipe. ps…I listened in on that great parenting webinar, but didn’t click on the chat. I missed all the fun!
Thanks- this is great. Here ‘s to your health.
Just took my loaf out of the oven. It barely cooks up. Not sure a 1 1/2 inch high could qualify as a loaf…also, with the 1/2 cup of oil, the loaf pretty much cooked in oil. I bet it will be very, very moist though!
Can you use honey instead of coconut sugar or sucanat? We’re on GAPS.