Gluten Free Dairy Free Mexican Bread Pudding Recipe

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by Carol Kicinski on October 21, 2010

So how genius was it that Kinnikinnick decided to start making gluten-free donuts? In my opinion, Mensa worthy!

Until recently I have not had a donut that I didn’t make myself in years. Oh sure, donuts are not what could technically be considered essential to life but I want a life that is much more than bare bones necessities. I want a full, delicious, over-the-top gluten-free life, which to my way of thinking includes a gluten-free donut every now and again.

Of course if you know anything about me you know that I am not satisfied to just grab my gluten-free donuts and go. No, I need to play around with them a little. Have a little fun. Mix it up.

When I tried the cinnamon sugar gluten-free donut I immediately thought of churros – those pieces of fried dough coated with cinnamon sugar you get from street vendors in Mexico. Which leads me to this recipe, redolent with cinnamon, sugar, caramel undertones, vanilla and just the slightest hint of coconut; this gluten-free, dairy free bread pudding is creamy, rich and completely swoon-worthy.

The base of the dairy free custard for this bread pudding starts with caramelized sugar. Caramelizing sugar is something that some home cooks are afraid of but needn’t be. The tricks are use a pan that is heavy and deep, much larger than you think will be necessary, to keep a close eye on it while cooking because it goes from done to burned quickly, to remember that cooked sugar is screaming hot so wear an oven mitt if need be so you don’t burn yourself and don’t stir the sugar as it is melting and browning, just a gentle swirl of the pan now and again. A cup of sugar doesn’t cost much so if you screw it up, who cares! Just try again. I don’t even think twice about making caramel anymore, it is almost as easy as boiling water.

Simply Gluten Free Mexican Bread Pudding

Gluten Free Dairy Free Mexican Bread Pudding Recipe

Ingredients

6 Kinnikinnick Gluten Free Cinnamon Sugar Donuts
2 large eggs
1 cup sugar
1 – 14 ounce can coconut milk, shake well before opening
2 teaspoons pure vanilla extract

Directions

Preheat oven to 375 degrees. Lightly spray a deep dish 9 inch pie pan (or similar sized baking dish) with gluten-free, non-stick cooking spray.

Beak the eggs into a small mixing bowl and beat them with a fork. Set close to the stove.

Cut each donut into 6 pieces and layer then in the bottom of the prepared dish. In a heavy, large saucepan, heat the sugar over medium high heat. Do not stir. Bring to a boil and caramelized the sugar. As the sugar begins to melt, swirl the pan occasionally to ensure even melting and caramelization. Continue to boil until the all the sugar has melted and the color is deep amber (like an old penny), this should take about 6 – 8 minutes. Keep a close eye on it. Take the pan off the heat and whisk in about ¼ of the can of coconut milk. Be careful, the mixture will spatter and spurt. Return the pan to low heat and whisk in the rest of the coconut milk. If the sugar seizes up into toffee-like chunks, just keep whisking the mixture over low heat until they all dissolve again. Remove from the heat. Pour about ¼ cup of the sugar/coconut mixture into the eggs and whisk to combine then pour the egg mixture back onto the pan and whisk to combine. Whisk in the vanilla. Pour the mixture over the cut up donuts and bake for 20 minutes.

Let cool slightly and serve warm.

Servings

Serve 6 – 8 gluten free people.

This Gluten Free Recipe Serves 6 – 8 People

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

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Categories:    Dessert

{ 14 comments… read them below or add one }

Kristina @ spabettie October 21, 2010 at 12:17 pm

Oh My… this looks PREFECT… I have some of those doughnuts and may need to make this…

I recently posted about my FRENCH TOAST I made with Kinnikinnick's maple glazed doughnuts…

those Kinnikinnick people are awesome.

and so is this!! :D

Reply

Jeanine October 21, 2010 at 3:23 pm

Love it! I recently made a pumpkin bread pudding using pumpkin muffins that I baked (experimenting with), that were too dry. Worked great!
Now I think I need a donut.

Reply

Stephanie October 22, 2010 at 7:29 am

Wow! Totally drooling here :)

So excited to try this!

Reply

gfe--gluten free easily October 22, 2010 at 12:56 pm

Oh, how I love bread pudding and bread pudding made with doughnuts, now that is Mensa worthy, Carol! ;-) It looks divine!

xo,
Shirley

Reply

Kim-Cook it Allergy Free October 22, 2010 at 3:18 pm

Oh my sinful goodness! That is a breakfast fit for any sweet-tooth! What a treat that would be (along with a total sugar spike). This may just be a perfect holiday brunch dish!! WooHoo! I have not seen them yet in the store, but apparently Kinnikinnick has a fall pumpkin doughnut that I would love to try!

Reply

Diane-The WHOLE Gang October 23, 2010 at 5:52 pm

I love bread pudding. I think these are even rice free! Have to add that to my grocery list. I used to eat bread pudding at The Greenbrier but this sounds even better!

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Anonymous October 24, 2010 at 4:22 pm

At you abstract thinking

Reply

FreebieJeebies October 25, 2010 at 5:40 pm

Wow, Love it! looks lovely

Reply

Jordan October 25, 2010 at 5:40 pm

Looks amazing, im loving it!

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Joy October 26, 2010 at 4:51 am

OH MY! Can not wait to try this – brilliant!

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The InTolerant Chef October 29, 2010 at 3:35 am

Ooh…so yummy…

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gluten-free musings November 2, 2010 at 10:57 am

oh my goodness, this sounds sinful and completelt delicious….and since I am on my way to Whole Foods, I think I will pick up some donuts. Thank you for the recipe!

Reply

Tommie Galbiso February 14, 2011 at 2:35 pm

You should take part in a contest for among the finest blogs on the web. I will advocate this website!

Reply

Carol, Simply Gluten Free February 14, 2011 at 8:05 pm

Thank you!

Reply

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