Dairy Free Bread Pudding. There are dozens of ways to make bread pudding, but this is one of my favorite. Dab this glaze over the surface of the pudding with a brush and leave to stand for 15 minutes.
Arrange the bread pieces in the baking dish. Place the dish in the fridge for at least 2 hours (or overnight) for the custard to soak up into the bread. When the pudding is ready, add a small amount of hot boiled water to the remaining jam and mix until runny.
Let the bread stand in the baking pan for about 15 minutes.
Whisk the coconut milk, maple syrup, vanilla, cinnamon, and ½. Canned organic pumpkin (not pumpkin pie filling) canned coconut milk (full fat) directions for the. Let the bread stand in the baking pan for about 15 minutes. Nothing is better than smelling.
