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Wednesday, 11 June 2014

Grain Free Dairy Free Rhubarb Coconut Bread Pudding

After perfecting my Lovely Grain Free Bread Recipe, using it in a bread pudding was a priority. With being gluten/almost grain free for close to 2 years, desserts like this, as well as the bread that would typically make this, have not been a part of our diet. When my bread turned out so amazingly well, I knew it would make a lovely bread pudding too. 

Our wonderful friends Ken and Ally were coming over for dinner, and I always try and create a decadent dairy free dessert for them. This was definitely a winner. The recipe makes a lot, feel free to half it if you wish. But, as Ally said the next day, it makes a wonderful breakfast, so you may want to make it as is, and share the extras with friends!

I used some nice flaky Maldon salt on the top of the puddings. If you don’t happen to have any, just add sea salt in with the liquids instead.

You won't use the entire loaf of bread with this recipe, the extra slices make nice croutons for a Ceasar Salad ;)

Grain Free Dairy Free Rhubarb Coconut Bread Pudding

3 cups chopped fresh rhubarb (approx 6-8 stalks, depending on size)
½ cup coconut sugar
2 -400ml cans full fat coconut milk
8 eggs
1 tsp vanilla powder or 2 tsp vanilla extract
1/3 cup coconut sugar
2 T Grand Marnier (optional, you can substitute 2 T fresh orange juice and the zest of an organic orange)
1 tsp sea salt (omit if using the salt flakes at the end)
¾ of a loaf of my Grain Free Bread (Get Recipe Here!) you should end up with about 6 cups of bread cubes)
½ cup shredded coconut, unsweetened
Maldon salt flakes (optional, alternately add 1 tsp of sea salt to the coconut milk mixture when mixing)

Preheat oven to 350F. Set 14 ramekins (mine hold approx 2/3 cup each, adjust accordingly if yours hold more or less) in baking dishes that will serve as a water bath, and set aside.  (9x13 glass baking dishes work well!) 

Combine the chopped rhubarb and the first amount of coconut sugar, and let it hang out and marinate for about ½ hour.  Stir the mixture a few times while you wait.

Combine coconut milk, eggs, vanilla, coconut sugar and optional Grand Marnier, (and optional salt if not using the Maldon salt flakes at the end), with an immersion blender until well blended.

Slice the grain free bread into 1 inch slices and then cut slices into cubes. 
Stir gently into the coconut mixture, and let hang out for about 5 minutes. Stir in the shredded coconut and the marinated rhubarb, and mix well.
Spoon this mixture into the waiting ramekins. Arrange the ramekins in the baking dishes. Sprinkle the tops of the bread puddings with the Maldon salt flakes if using.

Run your tap water until it is as hot as it will go. Fill a large measuring cup or other pour-able vessel with hot water.
Place the pans holding the ramekins into your preheated oven. Carefully pour the hot water into the pans, surrounding the ramekins and coming just over halfway up the sides of the ramekins.
Bake for 50-55 minutes, or until the puddings are cooked thru. They will lose their liquidy look and firm up when cooked thru.
Let cool before serving. Can be chilled completely, but they are good warm too!

Serve with a dollop of whipped cream if desired. 

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