This gooey and delicious bread and butter pudding without cream is packed with punchy flavors like tropical coconut, tart cranberry, and bright orange.
13.5ouncescoconut milk(full fat, canned, at room temperature)
3tablespoonbutter(salted)
½cupmaple syrup(100% pure)
1eachorange(zest and juice from 1 orange)
1 cupdried cranberries(unsweetened)
1teaspooncinnamon(ground)
½teaspoonsalt
Before you start!
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Instructions
Preheat the oven to 350 degrees.
Whisk together eggs, oat milk, coconut milk, butter, maple syrup, orange zest, juice from orange, salt, and cinnamon in a large bowl. You can also do this in a blender if your coconut milk is separated.
Add the dried cranberries and torn bread to the bowl and gently mix. The bread will begin to absorb the liquid very quickly so no need to let it sit.
Transfer mixture into a 9"x11" pan and gently spread out the layers of bread. Then bake for 35 minutes or until the cream mixture is set. You'll be able tell by gently shaking the pan. It should have a slightly jiggle to it, similar to set Jello. This is that creamy custard doing it's job of holding in all those tasty flavors.
Broil for 5 minutes at the end to brown the top. Remove from the oven and give it 5-10 minutes to settle. Then enjoy!
Video
Notes
Nutritional Information is an estimate, for informational purposes only.Substitution options are listed above in the post.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.