Dairy-Free Bread Pudding with Hazelnut Liqueur Sauce

This recipe for dairy-free bread pudding is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Amanda Digges. To qualify, the recipe includes Greek-Style Coconut Milk Yogurt by So Delicious Dairy Free.

For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Dairy-Free Bread Pudding with Hazelnut Liqueur

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Use your favorite gluten-free bread for a gluten-free and dairy-free bread pudding.

Dairy-Free Bread Pudding with Hazelnut Liqueur Sauce

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Amanda Digges

Ingredients

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

• 1 ½ cups So Delicious Dairy Free Original Culinary Coconut Milk
• 1 cup So Delicious Dairy Free Vanilla Almond Plus Protein Almond Milk
• 2 teaspoons pure vanilla extract
• ¼ cup sugar
• 1 tablespoon cornstarch
• ¼ cup hazelnut liqueur (again amaretto liquor is also great but you can also use whisky or bourbon or use water to mix with cornstarch if you want to omit the liquor altogether)

Instructions

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.

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