Cinnamon and raisin bread pudding

Cinnamon and raisin bread pudding for the endometriosis diet

This is a great way to use up any old bread and hopefully you are using gluten free bread,  It seems many with endometriosis have a negative reaction to gluten as it can increase inflammation in the gut.  This recipe can be used with variations by adding additional fruit or spices.

Cinnamon and Raisin Bread Pudding

Gluten free, dairy free, wheat free, sugar free

Makes one 8 x 12 inch pudding

  • 6 cups / 300g stale bread (non-wheat) cut into 1-inch cubes or small triangles
  • 1/3rd cup / 50g raisins 
  • 2 ½ cups / 640ml rice milk, or other non-dairy milk of choice like almond milk
  • 1 cup / 250ml apple juice
  • ½ cup / 150ml maple syrup
  • 1 tsp. vanilla essence
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp nutmeg

 Lightly oil a 8 x 12-inch casserole dish. Place the bread cubes in the casserole dish and scatter the raisins over the bread cubes. 

2   In a small bowl, whisk together the remaining ingredients, and pour over the top of the bread cubes. Bake at 350 degrees F / 180c for 40-45 minutes or until golden brown on top. 

3   Remove from the oven and allow to sit for 10 minutes before cutting into servings. Serve warm, cold, or at room temperature, and can be served plain, or with a scoop of non-dairy ice cream or sorbet.  Alternatively you can make this a treat by making an endo-friendly chocolate sauce.  See the recipe HERE

* Note: you can substitute other dried fruit for the raisins - like sultanas.  To make this pudding even more special add a layer of sliced apple in the bottom and then add the other ingredients on top - bake as usual.  I am sure you can think of other variations yourself - enjoy!

Bread pudding served with sauce

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