• Fig & Coconut Bread Pudding

    Post image for Fig & Coconut Bread Pudding

    by Jon on February 26, 2011 · 16 comments

    Gluten free comfort food. It means something different to each of us.

    Wait a sec. Are you thinking that a gluten free diva never needs comfort food? Pshaw. Trust me, I have my diva moments of feeling down in the dump of dumps. Ooh, that was a whole lot of unplanned alliteration.

    Such a day happened to me on Thursday. Normally, I would’ve made homemade chicken soup, freshly baked bread, chocolate chip cookies, or mac & cheeze, all gluten free, of course. And not all at the same time:). But this time, I made bread pudding, a whole other level of gluten free comfort food.

    In my book, bread pudding is more decadent than the usual comfort fare. And it requires a little more effort to make it, but because my need for comfort food extended over two days, I had time to plan. You see, the bread has to be just on the near side of stale. I like my bread pudding on the dry side. If you prefer a moister bread pudding, simply add more milk to the liquid mixture in the recipe.

    Simple bread pudding would have been perfect, but then at some point in the comfort food planning, I decided to up the ante and create a fancier version of my bread pudding. Pull out the Grand Marnier. Slice up the figs. Chill the coconut milk. Oh yeah. This is gonna be good. This is gonna do what comfort food is supposed to do. And it did. In spades.When I gently and gingerly dug my spoon into my first bowl of Gluten Free Fig & Coconut Bread Pudding, my bowl of warmed deliciousness, the clouds began to lift, the sun began to shine, and a choir of angels could be faintly heard singing “With A Little Help From My Friends” (can you name the Beatles album it comes from?). And if that weren’t enough, lucky duckies that we are, after we helped ourselves to a few hefty helpings, there was still enough left for breakfast this morning.

    My bread of choice for this gluten free bread pudding recipe came from a loaf of Breads From Anna gluten free, corn free, dairy free, soy free, nut free, and rice free bread mix. If you’ve been with me for awhile, you know how I feel about Anna’s bread. It rocks my gluten free diva world. But feel free to use another type of gluten free bread. In fact, I think you could even use pumpkin bread (Anna’s gluten free pumpkin mix is excellent), though I’d decrease the sugar and/or stevia in my recipe, since pumpkin bread has a fair amount of sweetener in it to begin with. Oh man, but talk about decadent!

    Fig & Coconut Bread Pudding

    6 dried figs, sliced very thin
    1/4 c. Grand Marnier
    5 c. gluten free bread, cubed (see beginning of instructions below for prepping the bread)
    2 14 oz. cans light coconut milk (one can room temperature, 2nd can chilled overnight)
    14 oz. almond milk
    2 large eggs, beaten
    1/3 c. coconut sugar
    5 drops NuNaturals stevia
    1 tbsp fresh grated ginger
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp cardamon
    zest from one orange
    1/2 tsp vanilla extract
    pinch of sea salt
    2 tbsp coconut oil (or Earth Balance), melted
    1/4 c. confectionary sugar
    5 drops NuNaturals stevia
    1 tsp vanilla extract
    hot water

    To prep and dry bread in advance: Leave a loaf of gluten free bread overnight on your counter, uncovered. In morning, cube bread and place ona large baking tray. Bake in preheated 350Ëš oven 10 – 15 minutes (bake for a shorter amount of time if you want bread less dry). Use leftover cubes to make croutons.

    To make bread pudding:
    Preheat oven to 350Ëš. Set aside two pans – one 9 x 11 pan for bread pudding, and one larger pan for bain marie (water bath).

    Put sliced figs and Grand Marnier in a small, shallow bowl, mixing to coat figs with orange-flavored liquor. Set aside.

    Put cubed, dried bread in a medium-sized bowl. Combine room temperature can of coconut milk with almond milk and then add to bread cubes, coating thoroughly. Set aside. Cubes will soak up the milk while you prepare egg mixture.

    In another medium-sized bowl, beat eggs, coconut sugar, 5 drops of stevia, ginger,
    cinnamon, nutmeg, cardamon, orange zest, vanilla extract, and sea salt, blending to combine thoroughly.

    Pour this mixture into the bread mixture, followed by fig mixture, including Grand Marnier used to soak the figs. Using a large spoon, mix everything together.

    Melt 2 tbsp of coconut oil and add to smaller prepared pan, making sure to coat bottom and sides of pan. Pour bread/egg mixture into pan and place into larger roasting pan. Pour hot water into larger roasting pan, about 1/3 of the way up pan in which you’ve put uncooked bread pudding. Avoid pouring water into pudding. Place nested pans into preheated oven. Bake 40 – 50 minutes, or until egg mixture has set. If you prefer your bread pudding less dry and more like soft pudding, cook for a shorter duration.

    For Coconut Whipped Cream:
    Remove the chilled can of light coconut milk from refrigerator. Open can and immediately pour thinner liquid into a cup, setting aside for another use. Remove remaining thicker cream left behind in can and put in a small mixing bowl (if your can of coconut milk is ALL thick cream, all the better!). Add confectionary sugar, stevia, and vanilla. Beat on high for five minutes. Put it in refrigerator for 30 minutes and then beat again on high for another five minutes. This will allow you to achieve the consistency of smooth, dairy-free whipped cream. Adjust sweetener per your taste.

    Serve your Fig & Coconut Bread Pudding warmed, with a dollop of whipped cream on the top. Oh, and by the way, unused bread cubes can be made into croutons (should I dedicate a post to making gluten free croutons?? Let me know if you’re interested).

    Smile. Life ain’t so bad. As for me, remembering to count my blessings helped me out of the funk. I have way more than any diva could hope for.

    { 16 comments… read them below or add one }

    Ricki February 27, 2011 at 9:31 am

    What a lovely way to amp up the "indulgent" level of your comfort food! This sounds (and looks) beautiful. I'm sure it would bring a smile into my day, too. 🙂


    Gluten Free Diva February 27, 2011 at 11:46 am

    Thanks Ricki! So good to hear from you!


    Iris February 27, 2011 at 11:11 am

    Looks amazing.. I, who is often about all things chocolate, could imagine adding a handful of really good dark chocolate chips to this – figs, chocolate, coconut – dreamy.

    Quick question – why are you making the switch to stevia?



    Gluten Free Diva February 27, 2011 at 11:46 am

    Chocolate? Why, you are brilliant! What a perfectly ideal addition to this bread pudding! Thank you Iris!


    alli February 27, 2011 at 6:17 pm

    Hi! I love the recipe and was wondering if you can recommend a source for coconut sugar where it comes to $3.00 or less per pound..
    Everywhere I look, in my hometown and online, the ballpark figures are on average between $4.00 and $5.50 a pound. I've even seen it pre-packaged for as much as $8.99 for 12 oz. Ouch, yikes. yowza for this health conscious on-a-budget gluten free celiac woman and family.

    To make using coconut sugar cost effective for my family it has to be as close to evaporated cane juice sugar prices as possible ( it's .89 per pound at Costco for a 10 lb. bag…) but I've been searching high and low, to no avail.
    I can't find wholesale prices either anywhere I looked , but to be honest, we're a family with a sweet tooth, but not enough to justify buying 50 lbs. worth plus shipping costs.. . 🙂 🙂

    Any suggestions for purchasing would be warmly welcomed!

    Thanks! alli


    Gluten Free Diva March 28, 2011 at 1:16 am

    Alli – I empathize with you. Coconut Sugar is a fortune. I tend to wait until it goes on sale at a local health food store where I can buy it in bulk. And then I stock up on it. Try one of your local co-ops, maybe you'll catch a break. Good luck!


    Alisa Fleming February 27, 2011 at 12:55 pm

    I'm so sorry for all you are going through my favorite GF Diva! I hope things brighten, but I know food like this always puts a smile on my face.

    Can you believe I've never made or had bread pudding? I think I need to be initiated 🙂


    Gluten Free Diva March 28, 2011 at 1:17 am

    Oh yes, Alisa, you must make bread pudding. It is delectable and delicious and so easy to make dairy free!!!!


    Lexie February 27, 2011 at 7:57 pm

    Look at this fabulous blend of flavors!! Ginger, cardamom, orange, coconut. Delish!!! I have never made bread pudding. This recipe gives me a reason to. Last fall I was at a dinner where they served up a Rudi's GF Bread Pudding. I must check out Anna's : )


    Gluten Free Diva March 28, 2011 at 1:15 am

    Yes, rereading it, it even sounds splendid to me!


    Kim-Cook IT AF February 28, 2011 at 12:56 pm

    So glad this helped you through last week! You are in my thoughts. But….I am so glad that this helped the gloomy clouds to part!! I could almost hear them singing for you!!
    Now, this pudding looks undeniably AMAZING!! I will so be making this! My kids and my husband love love bread pudding! What a treat this would be.


    Gluten Free Diva March 28, 2011 at 1:13 am

    Bread pudding can lift the clouds off any gloomy day, that is for sure. Add a dollop of Coconut Whipped Cream and ooh la la!!!!


    Simply Gluten Free March 2, 2011 at 9:10 pm

    Looks devine! I accidentally went to your old site and got re-directed here. I had to laugh. The photo on your old blog was so "earth mother" while this one is so vavavavoom! You are pone hot gf diva!


    Gluten Free Diva March 28, 2011 at 1:13 am

    Well, thank you!!! I felt pretty va va voom in that dress!


    buy research paper online March 27, 2012 at 6:46 am

    Looks tasty, how long it cooks?


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