Bread Pudding Recipe (Gluten Free)


Servings 4
1 gluten free baguette, torn into 1 inch pieces
2 large eggs
1 cup coconut milk
½ cup
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
6 tablespoons unsweetened coconut flakes

non-stick cooking spray



Preheat the oven to 350 degrees.

Spray four 6 ounce ramekins with cooking spray. Divide the baguette evenly among the ramekins.

In a mixing bowl, whisk together the eggs, coconut milk, coconut sugar, vanilla, and salt. Pour the mixture over the bread. Top each ramekin with 1½ tablespoons of coconut flakes.

Place the ramekins in a 9 inch metal cake pan. Pour enough hot water to come an inch or two up the sides of the ramekins. Bake for 20 – 25 minutes or until the custard is set.


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