Cinnamon Raisin Bread Pudding

Gluten-Free Cinnamon Raisin Bread Pudding with Vegan Vanilla Sauce being drizzled overhead

This Gluten-Free Cinnamon Raisin Bread Pudding with a Vegan Vanilla Sauce makes a delightful holiday breakfast!

Gluten-Free, Dairy-Free, Vegan

Prep Time: 15 minutes
Cook Time: 45-50 minutes

 

INGREDIENTS

 

Gluten-Free Cinnamon Raisin Bread Pudding

(Recipe from Jasmine Comer of Lively Meals)

1 loaf Cinnamon Raisin Gluten-Free Sourdough, cubed
14 oz full fat coconut milk
1/4 cup nut milk
1/3 cup Just Date Syrup
2 tbsp coconut sugar
1 tsp cinnamon
1 tsp vanilla
2 tbsp ground flax
Pinch of salt
1/2 cup chopped pecans (optional)


Vegan Vanilla Sauce

(Recipe from Erin of Texan Erin)

1 cup (145 grams) raw unsalted cashews, soaked
1/2 cup (120 milliliters) water
5 tbsp maple syrup
Seeds from 1/2 vanilla bean
1/2 tsp vanilla extract
2 tsp lemon juice (plus an additional tsp or more, if desired)
Salt to taste

 

DIRECTIONS

For the Vegan Vanilla Sauce

Drain the cashews and place all the ingredients in a high speed blender. Process on high speed for about 40 seconds or until totally smooth and no chunks remain. Add more lemon juice, vanilla, and salt, if desired. This doesn't thicken much so it can be served immediately. Refrigerate in an airtight container for up to 3-4 days.

For the Bread Pudding

Preheat your oven to 350F. Lightly oil an 8x8 baking dish. In a large bowl, whisk all the ingredients expect the pecans and bread. Once the ingredients are combined, fold in the pecans (if you are using them) and the bread. Bake for 45-50 minutes. Serve with vegan vanilla sauce if desired.

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