Bread Pudding. Yes! Bread Pudding!

Gluten Free and Dairy Free bread pudding??

YES!!

And the best thing about this is that you don't have to buy the really good, really expensive gluten free bread for it.  However, you can't buy bread that you would not eat, but you can buy the prepackaged GF bread that you find in your progressive grocery store's freezer.  I use Udi's Whole Grain bread for this along with the slightly stale ends of an expensive loaf of bread (I forgot to put the twist tie back on one rushed morning - doh!)

And here's the secret, I use both canned coconut milk and the So Delicious coconut milk together for the cream and milk and it lends a really lovely richness with a slight coconut taste that I just love.  You do need to use the canned coconut milk, it replicates the richness of cream and is a fantastic binder for all your flavors.  But if you want to switch up the flavors a bit you can substitute almond or hazelnut milk for the SO Delicious coconut milk.

And its so easy to make, just like regular bread pudding should be.  You can also easily half or quarter this recipe depending on how much stale bread you have.
And feel free to substitute according to your tastes and or pantry with the dried fruit and nuts.  raisins, apricots and pecans are my favorite combination.  But it you prefer walnuts, or golden raisins, or dates, or what ever change it up.  Make the flavors that make you happy.

Gather the following

stale bread cubed to equal 8 cups
6 eggs
2 cups coconut milk (I use the So Delicious brand)
1 can coconut milk (I use the Taste of Thai brand)
3/4 cup packed brown sugar
2 tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup cut up dried apricots.

Whisk together the eggs and milks until thick.  Add the sugar, spices, and maple syrup and whisk until completely incorporated.

Toss together the bread and dried fruit and nuts into an oven safe dish that has been lightly greased with margarine.

Pour the custard mixture over the bread, making sure to cover everything.  Make sure there are no dry pieces of bread and that the mixture is basically level.  The top layer will form a wonderful crisp crust, but you want to make sure there are no dry pieces peeking up or they will get burned and won't be too tasty.

Bake at 350 degrees for 40-50 minutes, or until the center is firm.  Give the pan a little jiggle and see what the center does, if it undulates or moves too much, back in the oven for another 5 minutes or until the center moves like firm jello.

Allow to cool for at least 20 minutes before diving in.  This is best served warm or at room temperature.  And if you want to be really indulgent you can drizzle some maple syrup on it, or serve it with some coconut sorbet.