Call it bread pudding, call it a baked french toast: they’re essentially the same thing (save for how you slice your bread) and ultimately, the result is mega delicious. Truthfully, before this recipe I’ve maybe had bread pudding once or twice in my life. It’s just never been something that really intrigues me. But enter my all-time favorite gluten-free San Francisco sourdough a la Bread Srsly, and suddenly all things bread become super intriguing! This sourdough tastes 100% like the real deal, it’s wild-fermented so you get increased digestibility, and it’s every bit as good—nay BETTER—than its ol’ gluten-filled counterparts.
This recipe brought spring brunches to mind, as it would be the perfect addition to a little mid-morning get together, or just as a fun weekend breakfast treat. It’s very lightly sweetened, so it’s a great little treat that’s not overly indulgent but still utterly and completely comfort food at its finest! The orange and almond really add the perfect palate-pleasing flavor combo, and paired with the slight tang from the sourdough, it’s a total flavor win. Snag yourself some of this delectable bread (use my code “ashleycastlenutrition” for $5 off your first purchase!), and whip up this super simple, super delectable bread pudding!
Orange Almond Sourdough Bread Pudding
(Gluten-free, Grain-free, Dairy-free)
1 loaf gluten-free Bread Srsly sourdough bread, or 6 cups bread of choice, sliced into approx. 1-inch cubes
1/4 cup ghee or grass fed butter
2 pastured eggs
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 tsp cinnamon
2 Tbs fresh orange zest
1/2 cup chopped almonds
Preheat oven to 350 degrees. Grease an 8x8 pan with a little bit of melted coconut oil, ghee, or butter.
In a small saucepan, gently heat your milk and ghee (or butter) together, whisking to combine until the ghee is fully melted. Remove from heat.
In a large bowl, whisk together eggs, maple syrup, almond and vanilla extracts, salt, cinnamon, and orange zest. Toss in your bread cubes, stirring to coat.
Pour your milk mixture over your bread and stir to combine.
Add bread mixture to your greased pan and bake for 40-45 minutes, or until the top is brown and your pudding is just set (no major wobbling in the middle when you shake it).
Serve warm with a sprinkle of powdered sugar or extra drizzle of maple syrup if desired and enjoy! Keep leftovers in an airtight container in the fridge.
As a bread pudding newbie, I thoroughly enjoyed this recipe so much more than I thought I would! The flavor combo is just so palate-pleasing, and it touches on that comfort-food place deep in the heart of us all. I highly recommend you whip this up for a fun breakfast or brunch gathering and enjoy it with friends and family!
In loving health,
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