Peanut Butter Cinnamon Coconut Bread Pudding
I bet you’ve never had a bread pudding with coconut, banana, peanut butter and a touch of cinnamon in each bite. Have you? This succulent pudding is dairy-free and gluten-free using creamy almond milk and gluten-free bread but you can use cow’s, rice or soy milk if you prefer. This dish is perfect right out of the oven – just scoop a warm serving right into your bowl. You can savor the dish all week long by keeping it covered in your fridge. I enjoy serving this bread pudding warm with a drizzle of Peanut Butter & Co. Cinnamon Raisin Swirl on top.
- Yield:12 servings
- Prep Time:5 minutes
- Cook Time:40 minutes
- Total Time:45 minutes
Ingredients
6 slices gluten-free bread
2 tbsp. butter, melted
1/2 cup shredded coconut
1 large ripe banana, sliced into 1/4 inch pieces
4 large eggs
2 cups almond milk
1 1/2 cups Peanut Butter & Co. Cinnamon Raisin Swirl + more for topping
Directions
Preheat oven to 350°F.
Prepare an 8-inch baking pan with nonstick baking spray.
Break bread into small pieces into the prepared baking pan. Drizzle melted butter over bread.
Add shredded coconut, banana slices, eggs, almond milk and Peanut Butter & Co. Cinnamon Raisin Swirl; gently toss to combine and lightly push down until bread is covered and soaks up the liquid.
Bake for 35-40 minutes or until the top springs back when tapped.
Serve warm with a drizzle of more Peanut Butter & Co. Cinnamon Raisin Swirl.
Tags: bread pudding breakfast-and-brunch Cinnamon Raisin Swirl dairy-free Dessert Gluten-free Peanut butter Peanut Butter & Co. Pudding snacks Vegetarian