Toasted Coconut-Cardamom Bread Pudding
Cook time
Total time
Decadent gluten-free bread pudding is easy to make, dairy-free and delicious! Recipe by: YumUniverse
Recipe type: Dessert
Allergy Info: Gluten-Free, Dairy-Free, Egg-Free, Plant-Based
Serves: 6–8
  • ½ cup water, plus more for soaking cashews
  • ½ cup raw cashews
  • 1½ cups canned coconut milk (full fat)
  • 2 tablespoons unrefined coconut oil, plus more for greasing pan
  • ½ teaspoon cardamom
  • 1 teaspoon vanilla extract
  • ¼ cup Sucanat or coconut sugar
  • ¼ teaspoon India Black Salt aka Kala Namak (or fine-ground sea salt)
  • 6 cups gluten-free bread you like, cut into cubes
  • 1 cup flaked coconut
  • 1 cup dried apricots (or sun-dried raisins), chopped into small pieces
Let’s get started.
  1. Soak cashews in a bowl of water for 4–6 hours until water-logged and plump. Drain, rinse, and transfer to the blender with ½ cup fresh water, coconut milk, 2 tablespoons coconut oil, cardamom, vanilla, Sucanat, and salt—blend until smooth and set aside.
  2. Preheat oven to 350°F and line a baking sheet with parchment paper. Toast the coconut for 2–3 minutes until just starting to brown.
  3. Remove from the oven and add to a large glass bowl.
  4. Grease a medium to large baking dish, ramekins, or single-serving-sized baking dishes with coconut oil and set aside.
  5. Into the bowl of coconut, add apricots and cubed bread. Pour in cream... ... and gently fold until all bread is covered and soaked with mixtureBake for 20 minutes until bread has soaked up the majority of the cream. Broil for 3–5 minutes until top and edges of bread are browning.
  6. Remove, sprinkle with remaining coconut, drizzle with a little extra coconut milk if you like, and serve warm or room temperature.
Try other dried fruits like cherries, blueberries, or apples instead of apricots.

Serve with Vanilla Bean Ice Cream and Salted Caramel from the YumUniverse book.

You can use shredded coconut instead of flaked.
Recipe by YumUniverse at