Description
This Argentinian bread pudding with caramel sauce is a traditional, gluten-free, and dairy-free dessert featuring day-old gluten-free bread soaked in warm almond or soy milk, enriched with eggs, sugar, and lemon zest, then baked in a caramel-lined bundt mold to create a luscious, custardy treat perfect for any occasion.
Ingredients
For the Caramel Sauce
- 75 grams (1/2 cup) sugar
- 1/2 cup water
- A squeeze of juice from one lemon slice
For the Bread Pudding
- 7 eggs
- 1 cup sugar
- 800 ml warm almond or soy milk
- 300 grams day-old gluten-free St. Methode white loaf bread, cut into small pieces
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the mold: Oil a bundt cake mold thoroughly, making sure not to use a very intricate design to avoid sticking. Preheat your oven to 350°F (175°C).
- Make the caramel sauce: In a heavy-bottomed stainless steel pot, combine 75 grams sugar, 1/2 cup water, and a squeeze of lemon juice. Heat over medium until the sugar dissolves and the mixture boils. Continue cooking until it turns a light golden color. Remove from heat and pour the caramel evenly over the inside of the bundt mold, swirling to coat all surfaces. Allow the caramel to cool and harden.
- Soak the bread: Cut the day-old gluten-free bread into small pieces and soak them in 800 ml of warm almond or soy milk in a large bowl until absorbed.
- Mix custard ingredients: In a separate bowl, whisk 7 eggs with 1 cup sugar, lemon zest, and 1 teaspoon vanilla extract. Combine this egg mixture with the milk-soaked bread, stirring gently to integrate.
- Assemble and bake: Pour the bread and custard mixture into the caramel-lined bundt mold. Place the mold in the center of a baking sheet filled with about 2 inches of hot water to create a bain-marie. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the pudding comes out clean.
- Cool and serve: Once baking is complete, allow the bread pudding to cool completely in the mold before attempting to remove it, which helps to maintain its shape. Serve chilled or at room temperature for the best texture and flavor experience.
Notes
- Use a bundt mold with a simple design to avoid caramel sticking issues.
- Ensure the milk is warm but not hot when soaking the bread for better absorption.
- Be patient while cooling the pudding in the mold to prevent it from breaking when unmolding.
- A bain-marie (water bath) helps the pudding cook evenly and prevents cracking.
- This recipe is naturally gluten-free and dairy-free by using gluten-free bread and plant-based milk.
