Gluten Free Dairy Free Mexican Bread Pudding Recipe

Post image for Gluten Free Dairy Free Mexican Bread Pudding Recipe

by Carol Kicinski on October 21, 2010

Share this with:

Gluten Free Dairy Free Mexican Bread Pudding Recipe

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

Until recently I had 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 Mexican 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 to 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, and 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


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


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.

Break 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 caramelize the sugar. As the sugar begins to melt, swirl the pan occasionally to ensure even melting and caramelization. Continue to boil until 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.


This Gluten Free Dairy Free Mexican Bread Pudding recipe serves 6 – 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

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


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.


Stephanie October 22, 2010 at 7:29 am

Wow! Totally drooling here :)

So excited to try this!


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!



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!


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!


Anonymous October 24, 2010 at 4:22 pm

At you abstract thinking


FreebieJeebies October 25, 2010 at 5:40 pm

Wow, Love it! looks lovely


Jordan October 25, 2010 at 5:40 pm

Looks amazing, im loving it!


Joy October 26, 2010 at 4:51 am

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


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

Ooh…so yummy…


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!


Brenda April 4, 2015 at 4:34 pm

I just made this and it’s cooling right now to take to my sister’s place, who is GF & DF. Found the caramelizing of the sugar a smidge tricky, but think I did ok. Am going to call it a “Sticky Toffee Pudding” tho, because that’s more what it reminds me of. Looks good, but the proof will be in the pudding (groan!). Thanks for the recipe :)


Carol Kicinski April 6, 2015 at 3:51 pm

My pleasure Brenda!


Leave a Comment

{ 1 trackback }

Previous post: Gluten Free Photo Contest – October Winners

Next post: Gluten Free Dairy Free Gooey Butter Cake Recipe