While the boys and I were strolling through Whole Foods this week we hit the jackpot! The So Delicious brand is offering a limited edition coconut milk in an eggnog flavor, just during the holiday season. No dairy, no eggs, no bad stuff at all! There were only four quarts on the shelf, and we got so excited we bought them all :)
I have a bunch of great ideas to use this new yummy seasonal ingredient, and today I'd like to introduce you to the gluten-free, dairy-free, egg-free Cranberry Eggnog Bread Pudding. Amazing, huh? This little baby will make your house smell SO GOOD... I think I got a little tipsy on the aroma today :)
I used a combination of white rice bread and black rice bread, because that's what I had leftover from a week of lunches, but any flavor would work. Bread puddings are often served with a warm sauce, but this recipe doesn't need one. The eggnog pools a bit at the bottom of the dish and creates its own sauce; meanwhile, the top gets nice and crispy. It's a fun dish to eat!
Fresh cranberries are preferable to dried, as the tartness is a necessary contrast to the thick, sweet bread. The demerara sugar works very well here, as it adds a nice crust to the top of the pudding. A finer sugar wouldn't hold up as well in the oven. Originally I baked this in a loaf pan, intending to slice it to serve, but that didn't work. The rice bread is so firm it didn't soften up enough to create a solid mass. No problem, though. I just scooped it out and served it in a pile and it tasted just fine! The bread at the bottom of the dish is soft, while the bread at the top is crunchy, and mixed together you get a little bit of everything. I could eat the whole dish...(don't tell Santa).
Cranberry Eggnog Bread Pudding
1 loaf rice bread (white or black or both)
3 cups So Delicious Dairy Free Nog (coconut milk) - limited edition
1 cup demerara sugar, divided (or coconut sugar)
1/4 tsp nutmeg
1 Tbsp vanilla
1 cup fresh cranberries
In a large bowl, mix together the eggnog, 3/4 cup of sugar, nutmeg and vanilla. Cube the bread into 1" square pieces and toss with the eggnog mixture. Press and stir until most of the liquid is absorbed.
Mix in cranberries and transfer to a greased loaf pan or 8x8" baking dish. The bread will mound up over the top of the dish, but that's fine. Sprinkle the remaining 1/4 cup sugar on top. Place the filled dish on a baking sheet to catch any drips, and bake at 375 degrees F for 50 minutes. Serve warm.
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