BFree recently sent me some of their gluten-free, wheat-free bread products to try out and I have to say delivery was perfectly timed.
The evening after they arrived, my sweetie and I had a bunch of pals over to grill out and watch a movie together. We ultimately had a variety of dietary inclinations in the house—wheat lovers, meat lovers, plant lovers. We feasted. And tried new things. After dinner, almost all of the hotdog buns and hamburger rolls were gone, obviously enjoyed by all. I even heard a few comments along the lines of “these taste like real buns.” [thumbs up emoji]
By the time everyone had seconds or thirds, there was a proper mountain of dishes in the sink, a half-drunk bottle of West Virginia ramp wine (thank you neighbors!)…
… and bags of Sriracha-, Chicago-, and Birthday-Cake-flavored popcorn from the new shop in town winking at us all, ready to be opened.
Phase two of the feast: gluten-free cookies of all kinds were out on the counter to crush into some dairy-free vanilla bean ice cream and a bourbon-y riff off of my salted caramel sauce (both from the YumUniverse book). We loaded it all into bowls to “mmmmm” over as we nested onto the couch together, bellies full, to watch the very opposite-of-our-current-experience film, The Revenant.
To my delight, the next day we still had a sleeve of bagels left…
There was also some caramel sauce, too (which one of our friends said was so good he wanted to drink it)! It all flashed quickly through my mind—bread pudding. I’ve always wanted to share a bread pudding recipe on the site, and I think the time is now. The Universe said so.
This recipe calls for India Black Salt, which is a fun pantry staple because it’s sulphur-y essence is great for building egg-y flavor in a dish without the use of eggs. You can always use regular fine-ground sea salt though if that makes more sense for you.
Feel free to bake this pudding in a large baking dish, or use ramekins for single servings.
Either way, tell a friend and turn leftovers into dessert!
- 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
- 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.
- 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.
- Remove from the oven and add to a large glass bowl.
- Grease a medium to large baking dish, ramekins, or single-serving-sized baking dishes with coconut oil and set aside.
- Into the bowl of coconut, add apricots and cubed bread.
Pour in cream...
... and gently fold until all bread is covered and soaked with mixture
Bake 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.
- Remove, sprinkle with remaining coconut, drizzle with a little extra coconut milk if you like, and serve warm or room temperature.
Serve with Vanilla Bean Ice Cream and Salted Caramel from the YumUniverse book.
You can use shredded coconut instead of flaked.
Serve this pudding topped with Salted Caramel Sauce or Vanilla Bean Ice Cream like I do from YumUniverse the book.
What do you think of this recipe? Tell us with a comment below and add to the #YumUniverse by sharing/tagging a pic of your creation.