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.
- 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.
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