21 May Recipe Redux: French Toast Bread Pudding {gluten free}

Robinsbite intern Kylie takes the helm of Recipe Redux this month. Check out her amazing work!

Never have I ever met someone who doesn’t like dessert.

So the idea of taking a dessert and making it acceptable for breakfast is something I think everyone can get behind.  This recipe involves throwing together a quick (gluten free) bread, making a custard and assembling it all to create French Toast Bread Pudding.  It’s full of warm cinnamon and roasted pecans which is wonderfully reminiscent of pecan pie.  I’ve eaten it both hot and cold and couldn’t imagine having to choose which way I liked it best.  Topped with some greek yogurt and pecans, this creamy-seemingly-decadent-brunch recipe it exactly the happiness you need at your next May shower.

French Toast Bread Pudding {gluten free}

makes 8 small ramekins

Cinnamon Oatmeal Quick Bread {gluten free}

1 cup oat flour, packed (you can buy pre-ground oat flour or just grind oats in a blender/coffee grinder)
1/4 cup almond flour
1/3 cup dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2/3 cup pecans, roughly chopped and divided
1 eggs
3 Tbsp almond milk, original
4 Tbsp applesauce, unsweetened
1/3 cup plain Greek yogurt (I used Chobani)
1 tsp vanilla extract

Preheat oven to 350F.  Grease a loaf pan with non-stick cooking spray or coconut oil and sprinkle with a little oat flour.  In a large bowl, combine oat flour, almond flour, brown sugar, cinnamon, salt, baking powder and 1/3 cup pecans.  In a separate bowl, combine egg, almond milk, applesauce, greek yogurt and vanilla extract.  Pour wet ingredients into dry ingredients and stir until combined.   Pour batter into prepared loaf pan and sprinkle remaining 1/3 cup pecans over the top.  Bake for 35-40 minutes.  May need to tent the loaf with foil near the end of baking to keep the pecans from burning.  Allow bread to cool completely before cubing.

Cinnamon Vanilla Custard Recipe

[inspired by this custard recipe]

2 cups almond milk, original
1/4 cup honey
5 eggs
2 teaspoons vanilla extract
1/2 + 1/4 teaspoon ground cinnamon

Whisk together the almond milk and honey in a sauce pan over medium-high heat.  Bring mixture to a simmer whisking constantly.  Turn off heat but leave sauce pan on the stove.  In a separate bowl, whisk together eggs, vanilla extract and cinnamon until very smooth (~3 minutes).  While whisking, pour hot almond milk-honey mixture into the egg mixture in small increments, whisking after each addition.

Now it’s time to assemble your French Toast Bread Pudding.

French Toast Bread Pudding

makes 8 small ramekins

After the Cinnamon Oatmeal Quick Bread has cooled, cut the bread into ~3/4 inch cubes.  Divide bread cubes evenly among ramekins.  Pour warm custard over bread cubes and allow the ramekins to sit for 10 minutes.  At this time, preheat your oven to 350F.  After the bread pudding has sat for 10 minutes, place ramekins into the oven for 27-30 minutes, or until custard is set and doesn’t jiggle.  Serve immediately topped with Vanilla Greek Yogurt, chopped pecans and cinnamon.  Or allow custard to continue to set in the fridge for a couple hours (or even overnight) and serve cold with the same toppings.

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