Vegan Gluten-Free Bread Pudding

Ingredients

• 6 cup Schar gluten-free white bread (If not gluten-free, use a baguette, Italian bread, or sourdough. Works best stale; if fresh, toast before using. The body recommends measuring 6 cups of cubes because loaf sizes vary.)
• 1.25 cup Non-dairy milk (Divided into 3/4 cup for the custard, 1/4 cup for soaking the raisins, and 1/4 cup for the flax egg; any non-dairy milk works.)
• 0.6667 cup Raisins (Golden and regular raisins may be mixed; unsweetened dried fruit of choice can be substituted.)
• 2 tbsp Ground flaxseed
• 1 cup Coconut milk (Use canned coconut milk.)
• 0.75 cup Maple syrup (Plus extra to serve; date syrup may be substituted for a fruit-sweetened version.)
• 1 tsp Vanilla extract
• 0.5 tsp Almond extract (Optional; author recommends it for extra flavor.)
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.5 tsp Kosher salt
• Ground cloves (Pinch.)
• 0.5 cup Pecans (Chopped; walnuts may be substituted, or omit for a nut-free version.)

Steps

1. 1

   If using fresh bread, toast it in the oven at 350°F (175°C) for 10–15 minutes. If using stale bread, skip this step. Cut or measure the bread into cubes as needed; the body recommends 6 cups of cubes.

2. 2

   In a small bowl, soak the raisins in 1/4 cup of the non-dairy milk.

3. 3

   In a separate small bowl, mix the ground flaxseed with 1/4 cup of the non-dairy milk to make a flax egg. Let it sit for 5 minutes.

4. 4

   In a large bowl, whisk together the coconut milk, remaining 3/4 cup non-dairy milk, maple syrup, flax egg, vanilla extract, optional almond extract, cinnamon, nutmeg, cloves, and salt until combined.

5. 5

   Add the bread to the bowl and toss well to coat it in the mixture. Set aside to soak for 30 minutes. Preheat the oven to 350°F (175°C) during the soaking time.

6. 6

   After 30 minutes, stir the raisins and their soaking liquid, along with the chopped pecans, into the bread mixture.

7. 7

   Transfer the mixture to a 9-by-9-inch baking dish.

8. 8

   Bake for 40 minutes, until the top of the pudding is golden brown.

9. 9

   Serve warm with a drizzle of extra maple syrup.

Notes

Structured data specifies one loaf; the body advises measuring 6 cups of cubes because loaf sizes vary. Extra maple syrup is for serving. The recipe does not give a quantity for the optional serving drizzle or the pinch of cloves.

Nutrition per serving

• dessert
• vegan
• gluten-free
• dairy-free
• baked
• holiday
• comfort food