Raspberry and White Chocolate Vegan Gluten-free Bread Pudding with Plant-based Coconut Cream Custard and White Chocolate Drizzle
With a vanilla coconut cream custard base, this Vegan Gluten-free Raspberry White Chocolate Bread Pudding brings out the subtle tropical notes of our Sweet Hawaiian Wide Slice bread.
Delicate summer sweetness. Creamy richness. Fresh berry zing. And a dairy-free white chocolate drizzle to top every soft, luscious spoonful.
This glorious gluten-free Raspberry White Chocolate Bread Pudding recipe is deceptively simple to throw together but tastes like a dessert with double the effort to make.
And you’ll find the secret to soft-but-not-gummy gluten-free bread pudding in the tips below!
Instructions:
1. Cube your gluten-free bread and spread on a baking sheet. Allow to stale uncovered on the counter overnight, or place in the oven while it pre-heats to 325°F (about 8 – 10 minutes from the time you turn it on) until dry but not browned or overly crisp (see tip). Remove from the oven and set bread cubes aside until cool enough to touch.
2. Lightly grease a 3.5 – 4.5L (5.5 – 7-quart) ceramic or glass casserole or baking dish (10 ½- to 11-inch round, 9-inch × 13-inch rectangular, or (minimum) 10-inch × 10-inch square) and transfer dry gluten-free bread cubes to the greased baking dish.
3. In a small bowl, prepare your flax/chia eggs. Mix ground flaxseed or chia with water and set aside to thicken for 5 to 10 minutes.
4. In a medium bowl, whisk together coconut cream, plant-based milk, maple syrup or coconut sugar, thickened plant-based egg, vanilla, and salt until mostly smooth.
5. Pour the vegan coconut cream custard mixture over the gluten-free bread cubes, making sure they’re evenly coated. Gently fold in ½ cup of the white chocolate chips and all of the raspberries.
6. Let your gluten-free bread cubes soak up the coconut cream custard for no longer than 8 – 10 minutes (see tip), then bake for 50 – 60 minutes until the top is golden and the plant-based custard has set. If the top starts to brown too much before it’s done, cover with foil after 35 – 40 minutes. To test for doneness, poke a toothpick or skewer into the middle after about 45 minutes. If it comes out clean, it’s done! If not, bake for an extra 5 – 10 minutes and test again.
7. Allow Vegan Gluten-free Raspberry White Chocolate Bread Pudding to cool on the counter for at least 20 minutes to give the pudding time to firm up.
8. While the Vegan Gluten-free Raspberry White Chocolate Bread Pudding cools, gently melt the remaining white chocolate chips over a double boiler or in a small bowl in the microwave at 50% power in 15-second intervals, stirring between each. Stir in melted coconut oil until smooth.
9. To serve, plate then drizzle each portion with melted vegan white chocolate. Dig in and enjoy!
Serves 4
Tips:
- The secret to soft-but-not-gummy gluten-free bread pudding? Much like gluten-free stuffing, it’s all about moisture management! Our top three tips:
- Start with dry (or dry-ish) bread. Bread pudding should be smoother than stuffing, so your bread cubes don’t have to be quite as crisp, but dryer or slightly stale cubes help you get that perfect pudding-like softness without the gummy edge.
- Stick to the short custard pre-soak. Unlike conventional bread pudding recipes that call for a 30-minute soak, the less time gluten-free bread has to soak up the custard batter before it hits the oven, the better. (If you forgot to dry your bread, skip the pre-soak altogether).
- Use a shallower baking dish than a deeper one. A larger surface area lets the steam escape your batter faster as your gluten-free bread pudding bakes. So, skip the steep-sided souffle dish and swap in a shallower casserole dish for the ultimate gluten-free bread pudding!
Big bread pudding fan? Try our other gluten-free bread pudding recipes:
• Double Chocolate Black Cocoa Bread Pudding
• Peach Oatmeal Gluten-free Bread Pudding
• Gluten-free S’mores Bread Pudding
• Apple Crumble Gluten-free Bread Pudding
• Gluten-free Chocolate Bread Pudding Cups
• Gluten-free Carrot Cake Bread Pudding
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