On Sunday I was out and about, walking the boys in their stroller…in the dumping rain…running errands and I stopped by a neighbor’s house to drop off some goodies. Natalie asked me if I had tried a gluten-free bread line from Franz.
I hadn’t and she gave me two loaves to try, one of each flavor. The bread does have eggs in it, but I don’t mind eggs here and there. Funny is Walker (The Toddler), got into the sack of bread and was happily munching on it plain! He thought the Mountain White bread plain was tasty. Which boded well for my idea, since the bread has eggs in it, I would have an old-fashioned bread pudding. Just with some of my twists in it. The light flavor of the coconut oil and milk gives a deeper flavor than butter and dairy milk.
When I indulge in eggs, I like enjoying them. This was very much enjoyed!
Gluten-Free Bread Pudding
- 12 slices gluten-free white bread
- 2 Tbsp coconut oil, melted
- ½ cup raisins
- 4 eggs, beaten gently, preferably locally raised
- 2 cups unsweetened coconut milk
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
Preheat oven to 350°. Tear bread into small pieces, add to a 8×8″ glass baking dish, set on a rimmed baking sheet. The bread should nearly fill the pan. Drizzle the melted oil on top and gently stir to coat bread. Add in raisins, toss to coat.
Whisk the eggs, milk, sugar, cinnamon and vanilla till smooth, pour over the bread, push bread down till bread is covered. Let rest for 5 minutes.
Bake for 45 minutes, until top is golden. Let cool on counter, then chill.
The Franz bread is a small loaf, with each slice about half the normal size. I used most of a loaf up in the recipe (15 slices in a loaf).
While delicious warm, the pudding shines served cold with a bit of pure maple syrup drizzled over. Makes a fantastic breakfast! Or dessert 😉 Seriously, cold is the way to eat this bread pudding!