French Bread Pudding Recipe Dairy Free

FRENCH BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees and generously butter an 8" square or similar-sized baking dish. Add torn bread pieces into baking dish and drizzle with melted butter. Sprinkle top with pecans and arrange to make sure they are evenly distributed.
• In a medium-sized mixing bowl, add beaten eggs, half-and-half, brown sugar, cinnamon, and vanilla and whisk until well combined and sugar is dissolved. Pour egg mixture over bread, and lightly press bread down into liquid to ensure the bread is soaking up the liquid and becoming completely saturated. Set aside for 15-20 minutes at room temperature before baking to make sure bread has soaked up as much liquid as possible.
• Bake 45-50 minutes, or until a knife comes out clean and the custard has set. Remove from oven and cool on a rack until slightly warm or room temperature.
• While the bread pudding is baking, make the bourbon sauce. Melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream and bourbon and stir to combine. Continue to stir until all the sugar has dissolved. Set aside and keep warm. Drizzle the sauce over the bread pudding with a dollop of fresh whipped cream.

DAIRY-FREE BREAD PUDDING

Steps:

• Grease a 2-quart (like an 11x7-inch) baking dish. Add the bread cubes and raisins, toss together, and spread in an even layer.
• In a large mixing bowl, beat together the 2 cups milk beverage, eggs, sugar, and vanilla until the sugar is dissolve. Add the remaining 2 cups milk beverage, cinnamon, ginger, allspice, cloves, and salt, and mix on low just until combined.
• Pour the egg mixture over the bread cubes. Let it sit and soak for about 30 minutes, and then preheat your oven to 350°F.
• Bake the dairy-free bread pudding for about 30 to 40 minutes, or until set and golden brown.

FRENCH BREAD PUDDING RECIPE - DAIRY FREE

Steps:

• Preheat oven to 350 degrees. Cut bread into small pieces into an 8 inch square baking pan. Drizzle melted coconut oil over bread. mix in raisins and berries.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes or until the bread is nice and browned on top.

FRENCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
• BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.