Gluten-Free Bread Pudding Recipe
For the coconut flour bread:
To turn your coconut flour bread into bread pudding, you'll need:
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 8x8 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.
Calories: 4717kcal | Carbohydrates: 310g | Protein: 72g | Fat: 365g | Saturated Fat: 248g | Cholesterol: 2186mg | Sodium: 1699mg | Potassium: 2201mg | Fiber: 31g | Sugar: 174g | Vitamin A: 9845IU | Vitamin C: 9mg | Calcium: 742mg | Iron: 14mg