Bread Pudding

Name: Bread Pudding
Ingredients: 1 tablespoon melted refined coconut oil or canola oil, plus more for brushing the tray; 8 cups day-old gluten-free bread or cupcakes, cut in 2-inch cubes; 1/2 cup dried cranberries; 1/2 cup diced apples; 1/4 cup chopped pecans (optional); 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup rice milk; 1/3 cup agave nectar; 1 tablespoon vanilla extract; Vanilla Icing (page 127)

13 ingredients

6 steps

Ingredients

1 tablespoon melted refined coconut oil or canola oil, plus more for brushing the tray
8 cups day-old gluten-free bread or cupcakes, cut in 2-inch cubes
1/2 cup dried cranberries
1/2 cup diced apples
1/4 cup chopped pecans (optional)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup rice milk
1/3 cup agave nectar
1 tablespoon vanilla extract
Vanilla Icing (page 127)

Directions

1

Preheat the oven to 350F.
2

Lightly brush an 8 1/2-inch square baking pan with coconut oil and set aside.
3

In a medium bowl, combine the bread cubes, cranberries, apples, pecans (if using), cinnamon, ginger, nutmeg, and salt until fully incorporated.
4

Stir in the rice milk, coconut oil, agave nectar, and vanilla and let stand for 20 minutes.
5

Pour the mixture into the prepared pan and bake until golden brown, about 35 minutes.
6

Drizzle with the Vanilla Icing and serve.