Gluten Free Coconut Bread Pudding Recipe
There is nothing more satisfying on a winter day than warm pudding. This Gluten Free Coconut Bread Pudding Recipe has the advantage of all the comfort without the dairy and refined sugar. This means your comfort is also guilt-free!
Made in individual ramekins, this delightful dessert is ready in under 30 minutes. I mean, seriously?!? Does it get much better than that?
- Gluten free non-stick cooking spray
- 1 gluten free baguette torn into 1 inch pieces
- 2 large eggs
- 1 cup coconut milk
- ½ cup Wholesome! Organic Coconut Palm Sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 6 tablespoons unsweetened coconut flakes
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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