This recipe for dairy-free bread pudding with hazelnut liqueur sauce was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Amanda Digges. She took an ordinary bread pudding formula, made it dairy-free, and elevated it with a double infusion of hazelnut liqueur – in the pudding and the sauce!
Special Diet Notes: Dairy-Free Bread Pudding with Hazelnut Liqueur
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free, soy-free, and vegetarian.
- 1 cup firmly packed brown sugar (light or dark)
- 4 large eggs
- ¼ cup hazelnut liqueur (see Note below)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- 2 cups lite canned coconut milk
- 2 cups day-old French bread, cut into 1-inch cubes (gluten-free, if needed)
- 2 cups day-old thickly sliced cinnamon bread, cut into 1-inch cubes (gluten-free, if needed)
- 1 teaspoon canola oil
- 1 ½ cups full-fat canned coconut milk
- 1 cup vanilla dairy-free milk beverage (Amanda uses almond milk)
- 2 teaspoons vanilla extract
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ cup hazelnut liqueur
- In a large mixing bowl, whisk together the sugar, eggs, liqueur, vanilla, cinnamon, and nutmeg until very smooth. Whisk in the lite coconut milk until smooth. Stir in the bread.
- Refrigerate the unbaked bread pudding for a minimum of 2 hours, and up to overnight.
- Preheat your oven to 350ºF. Grease the bottom and sides of an 8-inch loaf pan or pie pan.
- Pour the bread pudding mixture into your prepared pan and even it out.
- Bake until the bread pudding is set in the center, about 1 hour. A toothpick inserted into the middle should pull out cleanly.
- Let the bread pudding cool for 15 to 20 minutes.
- Heat the coconut milk, milk beverage, sugar, and vanilla in a saucepan over high heat, whisking vigorously for 3 minutes.
- In a small bowl, whisk together the liqueur and cornstarch until the starch is dissolved.
- 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).
- To serve, slice the dairy-free bread pudding and top with sauce and dairy-free whipped cream, if desired.