Low Sodium Dairy Free Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

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Ingredients

8 servings

For the pudding

1 lb day-old bread, cut into 1-inch cubes (about 10 cups)
Dutch Country Potato Bread, 2 pk./20 oz.
See all
Chef's tip
If the recipe relies on dry or stale bread, toast fresh slices briefly first.
2 cans (13.5 oz each) full-fat coconut milk
4 large eggs
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp dairy free butter, melted, plus more for greasing
½ cup raisins (optional)

For the topping

2 tbsp granulated sugar
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with dairy free butter and set aside.
2
Spread the bread cubes in the prepared baking dish in an even layer. Scatter the raisins over the top, if using.

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