Gluten-Free Banana Bread Pudding Cups

Gluten-Free Banana Bread Pudding Cups

Take banana bread to the a whole new level with this delicious spin on classic bread pudding! Made with moist, low-carb banana bread layered with dairy-free custard and easy-to-make caramel sauce — this is a gluten-free holiday dessert that deserves seconds!

 

Gluten-Free, Grain-Free, Dairy-Free

Serves 4-5

Ingredients

For The Banana Bread: 

1 Package of Omega Bun Zero Net Carbs Banana Muffin Mix, 224.9g

4 Large Eggs

½ Cup Warm Water 

4 Tbsp Nutiva Butter Flavored Coconut Oil, 414ml, Melted

For The Caramel Sauce: 

½ Cup Wholesome Sweeteners Organic Light Brown Sugar, 680g

4 Tbsp Elmhurst Unsweetened Cashew Milk, 946ml

4 Tbsp Nutiva Butter Flavored Coconut Oil, 414ml 

Optional: 1 Tsp Maldon Sea Salt Flakes, 240g

For The Custard: 

1 ¼ Cup Califia Farms Unsweetened Almond Milk, 946 mL

½ Tsp Simply Organic Vanilla Extract, 118ml

3 Egg Yolks

1-2 Drops Sweetleaf Organics Organic Stevia Sweetener, 92g 

For The Bread Pudding:

3 Eggs 

1 Cup Elmhurst Unsweetened Cashew Milk, 946ml

½ Cup Mooala Organic Plant-Based Creamer Banana Nut, 330ml

1 ¼ Tsp Simply Organic Vanilla Extract, 118ml

2 Bananas 

4-5 Medium Sized Cups

Directions

For The Banana Bread: 

1. Preheat the oven to 350° F and grease a 9X9 loaf pan.

2. Whisk eggs and water together in a mixing bowl until slightly foamy. Then add cooled, melted coconut oil. Add dry mix to egg mixture and mix until well moistened. 

3. Add batter evenly to the loaf pan and bake in the centre of the preheated oven for 19-20 minutes. Set aside to cool. 

For The Caramel Sauce: 

1. Heat a medium saucepan with brown sugar and cashew milk on medium-low heat. Let cook until it starts simmering, 6-8 minutes. No need to stir. Cook until all of the sugar is dissolved and the liquid is an amber colour. 

2. Allow the sauce to sit and cool for about 20 minutes. When the sauce has thickened, whisk and set aside. 

For The Custard: 

1. Heat almond milk in a saucepan and bring to a low boil. Add in vanilla extract. Stir frequently. 

2. In a separate bowl, whisk together the egg yolks and stevia until combined. 

3. Slowly add hot milk mixture to the egg yolk and stevia bowl while whisking constantly. Whisk until fully combined. 

4. Pour the mixture back into the saucepan and heat slowly. Stir constantly until the custard thickens. 10-15 minutes. If the custard clings to the back of a spoon, it is ready. If too runny it needs more cooking time. 

5. Take off heat when thickened but continue to stir for another minute to make sure the eggs are fully cooked. Set aside to cool and then put into the fridge to cool completely, or until you are ready to assemble the pudding cups. 

For The Bread Pudding: 

1. Preheat oven to 350° F and grease a square baking dish. Take the banana bread and cut the loaf into 1” pieces. Add to the greased dish. 

2. In a bowl, whisk together the cashew and banana milk, vanilla extract and eggs. 

3. Pour the milk and egg mixture over the bread. Make sure every piece of bread is coated. 

4. Bake banana bread bread pudding mixture in the preheated oven for 20-30 minutes, or until golden brown and baked. Once done, put to aside to cool completely. 

Assembly: 

1. Grab a medium-sized cup. Starting with the caramel sauce, place a spoonful in the bottom, then add a layer of custard, then a scoop of the banana bread bread pudding. 

2. On top of that add a layer of custard and then some slices of banana. Repeat layers until the glass is full. Apply to other glasses. Let cool in the fridge for an hour to set or eat right away. Enjoy! 

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