Gluten Free Gingerbread Bread Pudding

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

This gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

Y’all I am so excited about this recipe! I made my gingerbread swirl loaf andthen it hit me that this needed to become a breakfast bake of sorts for Christmas morning! So I attempted to exercise some self control and NOT eat all of the gingerbread so I could use it to make this. I’m excited to say it came out perfectly! So perfectly, that I immediately stuck it in the freezer to prevent us from eating it all in one sitting, but it has made its way out of the freezer multiple times, because it is just TOO good!

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

Growing up, my mom always made something special for Christmas morning. Cinnamon rolls, breakfast bakes, one year she was up at the crack of dawn frying fresh beignets for us! I wanted something that was just as special, but could be prepared ahead with a little less effort. With this gingerbread bread pudding, you can make the gingerbread the night before (using my recipe or your own!), soak it in the milk and egg mixture, and put it in the oven right before the present-opening begins.

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

Note: I only soaked mine for an hour before baking and it came out perfectly gooey and delicious, so you don’t HAVE to plan ahead if you don’t want to! Since the bread itself is sweet, I intentionally left the sweetener on the lower end in this recipe and upped the amount of spice to make it more gingerbread-like. This also makes it slightly more breakfast-appropriate.

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

The nutritionist in me has to mention that I wouldn’t suggest eating gingerbread bread pudding for breakfast on a regular basis, but Christmas morning or a holiday brunch is a perfect time to indulge in a sweeter than usual breakfast.

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

I so hope you and your families enjoy this recipe and have a fantastic holiday season!

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

This gluten free gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!
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Gluten Free Gingerbread Bread Pudding

This gingerbread bread pudding is the perfect Christmas morning breakfast or dessert! Gingerbread is soaked in dairy free batter of coconut milk, almond milk, molasses, and spices, combined with cranberries and pecans, and baked to perfection!

Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

  • 1 gingerbread swirl loaf
  • 3 tablespoons butter, melted
  • 3/4 cup full-fat coconut milk
  • 3/4 cup unsweetened almond milk
  • 4 large eggs
  • 1/2-1 tablespoon molasses (depending on preference)
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla
  • 1/2 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • pinch sea salt
  • 1 cup pecans, chopped
  • 1/2 cup dried cranberries

Instructions

  1. Preheat the oven to broil. Cut the gingerbread swirl loaf into 1 inch cubes. Toss with the melted butter and arrange on a rimmed baking sheet. Broil the bread for 2-3 minutes, until browned.

  2. In a large bowl, whisk coconut milk, almond milk, eggs, sweeteners, vanilla, and spices until fully combined. Add the toasted gingerbread to the mixture, cover, and refrigerate for at least one hour up to overnight. 

  3. Preheat oven to 350 degrees. In an 8x8 baking dish, add the gingerbread mixture, and toss with pecans and cranberries. Push mixture into the baking dish until even texture is achieved. The mixture should have some liquid, but not be too soupy. If liquid is rising above the bread, remove some until it is below.

  4. Bake at 350 for one hour. Remove from oven, let cool at least 10 minutes, and garnish with powdered sugar if desired.

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