Candida Diet Friendly Dairy Free Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

Candida Diet Friendly Dairy Free Bread Pudding

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the pudding

1 lb day-old bread, cut into 1-inch cubes (about 10 cups)
Pacha Multi-Seed Sourdough Buckwheat Organic & Gluten Free Bread Loaf
Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp dairy free butter, melted, plus more for greasing
½ cup raisins (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For the topping

2 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!