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–+ servings
Gluten Free Cinnamon Apple Bread Pudding
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5 from 1 vote

Gluten-Free Sweet Potato Bread Pudding

Easy to make and healthier than its rich taste suggests, this gluten free dessert is a clever alternative to pumpkin pie. It’s delicious alone or topped with Decadent Bourbon Sauce (below). It can be made several days ahead and stored in the refrigerator; reheat just before serving.
Prep Time20 mins
Cook Time1 hr
Rest time1 hr
Total Time1 hr 20 mins
Servings: 10 servings
Calories: 319kcal

Ingredients

  • 5 cups plain gluten-free bread , sliced and cut into 1-inch cubes
  • ⅔ cup pecans , chopped, optional
  • 2 large eggs or flax gel
  • 1¾ cups coconut milk (not low fat)
  • ¼ cup milk or dairy-free vanilla- flavored milk (coconut beverage, rice, hemp, soy, almond)
  • 1½ cup puréed, cooked and peeled sweet potatoes
  • 6 tablespoons dark agave syrup or maple syrup
  • 1 tablespoon gluten-free vanilla extract
  • 1 tablespoon gluten free bourbon or apple cider
  • 1 tablespoon ground cinnamon
  • 1 teaspoon gluten free pumpkin pie spice (or 1½ teaspoons ground nutmeg + ½ teaspoon ground cloves)
  • ⅔ cup raisins , plumped in boiling water for 5 minutes and drained
  • 3 tablespoons butter or dairy-free substitute
  • 1 tablespoon sugar
US Customary - Metric

Instructions

  • Preheat oven to 325 degrees. Line a baking sheet with aluminum foil.
  • Spread gluten free bread cubes over prepared baking sheet. Bake in preheated oven for 10 minutes, stirring once to toast all sides.
  • If using, spread pecans in a metal baking pan and bake in preheated oven for 8 minutes. Let cool and then chop.
  • Whisk together eggs, coconut milk, milk, sweet potatoes, agave syrup, vanilla extract and bourbon in a large bowl. Add spices. Stir in toasted bread cubes and raisins. Cover and refrigerate for 1 hour.
  • Keep oven set at 325 degrees. Place 3 tablespoons butter in 2-quart baking pan and set pan in oven for a couple minutes to melt butter.
  • Remove pan from oven and spread melted butter to cover bottom. Add soaked bread mixture, sprinkling top with sugar.
  • Return pan to preheated oven and bake for 40 minutes. Then increase oven temperature to 425 degrees and bake for additional 12 to 15 minutes until gluten free pudding is firm and lightly browned.

Nutrition

Calories: 319kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 175mg | Potassium: 334mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2995IU | Vitamin C: 1.4mg | Calcium: 114mg | Iron: 2.9mg