Dairy-Free Bread Pudding with Hazelnut Liqueur Sauce
Prep time
Cook time
Total time
Dairy-Free Bread Pudding
  • 4 large eggs
  • 1 cup firmly packed brown sugar (light or dark)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • 1 teaspoon pure vanilla extract
  • ¼ cup hazelnut liqueur (Frangelico is a common brand name, amaretto liquor is also great but you can also use whisky or bourbon or omit, if desired)
  • 2 cups So Delicious Dairy Free Lite Culinary Coconut Milk
  • 2 cups day-old French bread, cut into 1-inch cubes
  • 2 cups day-old thickly sliced cinnamon bread, cut into 1-inch cubes
  • 1 teaspoon canola oil
Hazelnut Liqueur Sauce
Dairy-Free Bread Pudding
  1. Whisk eggs, sugar, cinnamon, nutmeg, vanilla and liqueur in a large mixing bowl until very smooth. Add coconut milk and stir well. Stir in bread. Let the mixture sit, refrigerated, for a minimum of two hours. I try to let it sit overnight.
  2. Heat oven to 350ºF. Grease bottom and sides of loaf pan with oil.
  3. Pour mixture into prepared pan and bake until set in the center, about 1 hour. A toothpick inserted into the middle should pull out cleanly.
  4. Let cool for 15-20 minutes.
Hazelnut Liqueur Sauce
  1. Heat the coconut milk, almond milk, vanilla, and sugar in a saucepan over high heat, whisking vigorously for 3 minutes. Dissolve cornstarch in the liqueur. When bubbles begin to form around the edges of the cream mixture whisk in your cornstarch-liqueur slurry. Continue whisking until slightly thickened. The sauce is meant to be fairly thin (think bisque NOT gravy).
  2. To serve, slice dairy-free bread pudding into 1 inch thick slices and top with sauce and dairy-free whipped cream, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-bread-pudding-hazelnut-liqueur-sauce