- For the pudding:
- Nonstick cooking spray
- 1/2 of a 15-ounce loaf gluten-free bread, cut into 1-inch cubes (about six slices)
- 3 cups unsweetened almond milk or your favorite plant milk (you can use dairy milk if you aren’t on a dairy-free diet)
- 5 eggs, beaten
- 2 tablespoons raisins
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 teaspoon ground cinnamon
- 1 cup fresh or frozen raspberries
- For the vanilla topping:
- 3/4 cup full-fat canned coconut milk
- 2 tablespoons cornstarch
- 1 tablespoon vegan butter (use regular butter if you aren’t on a dairy-free diet)
- 1 tablespoon vanilla extract
- 1/3 cup coconut sugar (or brown sugar)
- Preheat your oven to 325 degrees F. Spray a baking dish with nonstick cooking spray and set aside.
- Place the bread cubes on a baking sheet and let them toast for about 20 minutes or until they are dried and toasted slightly. If your bread is stale and dry you can skip this step.
- Then, remove the bread cubes from the oven and increase the temperature of the oven to 350 degrees F.
- In a large bowl, combine the toasted bread cubes, almond milk, eggs, raisins, 1/2 cup of the coconut sugar, cinnamon, and frozen raspberries. Stir and pour into your baking dish. Let the mixture sit for at least 5 minutes at room temperature so the bread can start to absorb the liquid.
- Then, place the dish in the oven and bake for 45 minutes, or until the top of the pudding is golden brown.
- While the bread pudding is baking, make the vanilla sauce.
- In a medium saucepan over medium heat, combine the coconut milk, cornstarch, butter, vanilla, and 1/3 cup of sugar.
- Bring to a simmer, whisking constantly until the sauce starts to thicken (about 10 minutes).
- When the bread pudding is ready to serve, divide it on serving plates and add a generous spoonful of vanilla sauce to each serving.
- Use your favorite gluten-free bread. I like Canyon Bakehouse or any other gluten-free bread you find at the health food store.
- Stack the bread and cube several slices at once to save time.
- You can use coconut sugar or brown sugar in this recipe.
- People have different preferences as to the temperature at which bread pudding should be served. Some like it served warm while others like it at room temperature or even chilled.
- Store any leftovers in the refrigerator in an airtight container or covered with plastic wrap for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Keywords: gluten free dessert, raspberry bread pudding, dairy free bread pudding