Apple Raisin Bread Pudding (Gluten-Free, Eggless)

 

This Apple Raisin Bread Pudding recipe is gluten-free and without eggs! Infused with apple cider, filled with tart apples and raisins, and sweetened with date syrup, this is the perfect fall or holiday treat.

Gluten-Free & Eggless

For those who are allergic to eggs (did you know its a top 9 allergen?!) This recipe isn't as custard-like like traditional recipes, however its just as moist and rich. Apple cider adds both sweetness and moisture. Ghee, a concentrated butter, is key for this recipe as it adds fatty richness. 

You can use any gluten-free bread to make bread pudding. However, good bread matters. Use your favorite - one that is flavorful and with solid structure. We're using Bread SRSLY's Gluten-Free Sourdough. It's made with whole ingredients and a fermentation process that gives it its flavorful tang. Bread SRSLY's bread is moist yet absorbent for our sweet apple cider mixture. It's the perfect GF bread for this recipe!

Add Chopped Raisins and Apples

Unlike classic bread pudding, apples and raisins add sweetness without much added sugar. Soft, cinnamon apples add a satisfying bite, and once the raisins soak of the moisture, they are the perfect pockets of sweetness.

 

Total Time: 2 hours
*Adapted from Eating Well Spiced Apple Bread Pudding
Makes 6-8 servings
Gluten-Free, No Egg

 

NUTRITION

Calories: 403
Total Fat: 6.2 g
Total Carbohydrates: 83 g
Dietary Fiber: 4.2 g
Protein: 4.5 g

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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