Happy Yummy Goodness (Gluten and Dairy Free Bread Pudding)

gluten and dairy free bread puddingHappy Yummy Goodness is our “go-to” breakfast for Christmas and Easter, because I make it the day before, then throw it in the oven while the festivities commence on the special day.  Last year I made it gluten free, but now that Emi and I both have new food restrictions I also made it dairy free and low glycemic!  Whew!  I wasn’t sure how the vegan cream cheese filling would taste, but it really came out well!

Our favorite gluten free bread is Canyon Bakehouse.  I buy it at Sprouts, but I’ve heard you can find it at normal grocery stores now, too.  It’s full of whole grain goodness, and tastes REALLY yummy!  The consistency works perfectly for this recipe.  Canyon Bakehouse is not cheap, but worth the extra splurge when you have our particular food restrictions.

gluten and dairy free bread puddingHappy Yummy Goodness is gluten and dairy free, and it is better for you than other bread puddings, but it is heavy and high in carbs.  Eat this in moderation, and for special occasions!  It’s not entirely bad for you, with eggs providing protein, and the whole grains of the bread providing vitamins and minerals.  I’m sorry the ingredient list is so long, but I think this combination provides you with the best flavor!

Before we get to the recipe for Happy Yummy Goodness, I want to invite you to join with others who are making healthy changes.  I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!”  Freedom from food addictions is part of having a truly full life.  

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Serves 7-9

For the Filling:

Gluten and Dairy Free Bread Pudding

Place all ingredients, except blueberries in a stand mixer with the whisk attachment (or you can use a hand held).  Beat the mixture until it becomes fairly fluffy.  Fold in the blueberries, then move it to a separate container.  Store, covered, in the fridge until you are ready to assemble the bread pudding.  I made this part the day before assembly.

For the bread part:

Mix all ingredients, except bread and nutmeg, until well combined.  I used my electric stand mixer with the whisk attachment.

Spray a large roasting pan with coconut oil.  Spread out the pieces of bread from one whole package along the bottom (it’s ok to stack it a little).  Pour about half of the egg mixture on top of the bread.  Cover with the cream cheese filling.  Spread out the rest of the pieces of bread on top of the filling.  Pour the rest of the egg mixture on top then sprinkle with nutmeg.  Let it rest overnight or for a few hours in the fridge.

Bake at 350 degrees until the top is brown.  It should take about an hour to an hour and 15 minutes.  The eggs will cause it to puff up.  It will go back down when you take it out of the oven.  I burned the bottom of ours, so I’m planning on using the convection oven next time.  Serve on it’s own, or with fruit.  Everyone, even the visiting family members who aren’t used to eating with food restrictions, LOVED it!  Enjoy!

gluten and dairy free bread pudding

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