Dairy-Free Bread Pudding with Hazelnut Liqueur Sauce

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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!

Dairy-Free Bread Pudding Recipe with Hazelnut Liqueur - a double infusion in the pudding and warm vanilla hazelnut 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.

Dairy-Free Bread Pudding with Hazelnut Liqueur Sauce
 
Prep time
Cook time
Total time
 
Please note that the Prep time is hands-on time only. The bread pudding benefits from chilling overnight before baking, so this is a great make ahead recipe.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 to 6 servings
Ingredients
Dairy-Free Bread Pudding
  • 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
Hazelnut Liqueur Sauce
  • 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
Instructions
Dairy-Free Bread Pudding
  1. 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.
  2. Refrigerate the unbaked bread pudding for a minimum of 2 hours, and up to overnight.
  3. Preheat your oven to 350ºF. Grease the bottom and sides of an 8-inch loaf pan or pie pan.
  4. Pour the bread pudding mixture into your prepared pan and even it out.
  5. Bake until the bread pudding is set in the center, about 1 hour. A toothpick inserted into the middle should pull out cleanly.
  6. Let the bread pudding cool for 15 to 20 minutes.
Hazelnut Liqueur Sauce
  1. Heat the coconut milk, milk beverage, sugar, and vanilla in a saucepan over high heat, whisking vigorously for 3 minutes.
  2. In a small bowl, whisk together the liqueur and cornstarch until the starch is dissolved.
  3. 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).
  4. To serve, slice the dairy-free bread pudding and top with sauce and dairy-free whipped cream, if desired.
Notes
Note: Frangelico is a common brand name of hazelnut liqueur. Amaretto liquor is also great but you can substitute whisky or bourbon, if desired.

More Sweet Dairy-Free Liqueur Infusions

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Easy Gingerbread Brandy and Chocolate Amaretto - a great make-ahead recipe (dairy-free, vegan, optionally gluten-free)

Vegan Iced Kahlua Coffee

Vegan Iced Coffee with a Kahlua Kick (cool, easy dairy-free recipe)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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