GLUTEN-FREE APPLE RAISIN BREAD PUDDING
Total Time: 2 hours
This apple cider-infused gluten-free bread pudding filled with tart apples and sweetened with raisins and date syrup is the perfect fall treat!
*Adapted from Eating Well Spiced Apple Bread Pudding
1/2 Gluten-Free Sourdough Pullman Loaf, cubed
1 lb Granny smith apples
3 cups apple cider
2 tablespoons Ancient Organics ghee, melted
2 tablespoons Just Date Syrup
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/3 cup raisins
Preheat oven to 350°F.
Peel apples thinly and toss with Just Date Syrup, cinnamon and nutmeg in a medium bowl. Combine apple cider, ghee, and vanilla in a separate large bowl, then add cubed sourdough and toss to coat well.
Cover the bottom of a casserole dish with 1/2 of the cubed sourdough bread, then add a layer of 1/2 of the apple mixture and about 1/2 of the raisins. Add a second layer of cubed bread, then top with the remaining apples mixture and raisins.
Cover with a lid or foil and bake for 1 hour 30 minutes. Remove lid and bake for an additional 10 minutes. Remove from oven and let rest on a wire rack for 15 minutes.
Scoop the bread pudding into individual serving dishes and enjoy as-is or with a scoop of vanilla ice cream. Vixen Kitchen paleo, vegan gelato is a Bread SRSLY favorite!