I almost threw out a half loaf of gluten-free bread that was so dry and gritty that I just couldn’t stand it anymore. I didn’t want to suffer through another sandwich where I would need to take three drinks of a beverage for every one bite of this sandwich just to keep from choking. It’s great as toast slathered in buttery spread and jam but meh, toast. I couldn’t bring myself to throw it out given how expensive this bread is. So, bread pudding! This came out tender, super-moist, eggy, warm, and just wonderful. It’s the perfect anti-toast. I can’t remember the last time we got to enjoy this relatively prolific American dessert.
Gluten-free and Dairy-free Bread Pudding
Preheat oven to 350 degrees Fahrenheit.
1/2 loaf (about 4 cups) of dry gluten-free bread (I used Udi’s small loaf), broken up into an 8×8 inch casserole dish.
Toss the bread with 1/3 cup melted coconut oil or palm shortening.
In a small bowl, combine:
1/2 cup sugar
1.5 cups coconut or rice milk
1 tsp vanilla extract
Whip all of the ingredients together and pour over bread mixture. Use a fork or spoon to mix the bread with egg mixture really well.
Sprinkle with nutmeg.
Bake for 1 hour. Serve with your favorite alternative ice cream (or real ice cream if you can have it).