EASY Make ahead Gluten free Carrot Cake Bread Pudding! A Healthier gluten free carrot cake recipe in breakfast form and dairy free!
I am convinced that leap year means this year is just going to LEAP by. Okay I am a bit dramatic and corny, but ya’ll. How is it almost March? We’re we just celebrating Christmas and feasting on Holiday Grub? Yes, yes we were. And now, we’ve got 2 more holidays ahead this month. I know this because pinterest is going CRAZY with green recipes, carrot cake recipes, and brunch bread pudding recipes. I am also convinced that pinterest was designed by a type A personality woman. You know, the woman that plans months in advance. We all know this, right?
Well, sorry folks, I am not as type A when it comes to planning holiday dinners in advance. But I will say this, I am that “Type A” when it comes to finding a healthy gluten free holiday recipe alternative. You know this! And why it took me 3 times to make this “healthified” make ahead gluten free carrot cake bread pudding. Yes, made it three times. This includes finding a perfect gluten free carrot cake bread pudding topping that not loaded with sugar. Let’s just say my whole family will have extremely good eyesight from eating all the carrots!
Okay, so out of all those trial and error gluten free carrot cake bread pudding attempts, I realized something. We should not try to complicate food. And the key to making a holiday day dish healthy and gluten free is to KEEP it SIMPLE! I know, I always learn the hard way with this concept, but better me than you.
What do I mean by keep it simple? I mean use REAL ingredients you have on hand to naturally enhance the flavors!
For this gluten free carrot cake bread pudding recipe, I used Silk Unsweetened Cashew Milk and a handful of other basic ingredients that were already in my kitchen. Including CARROTS, cinnamon, walnuts, and, dates.
Silk Unsweetened Vanilla Cashew Milk was then used to soak the gluten free french bread and then again to make thin out my maple cashew cream cheese topping!
Gotta love that Silk milk! It’s all the smooth deliciousness of a creamy milk without the lactose, sugar, dairy, and casein. Silk really has done a great job of perfecting their unsweetened non dairy milks. I’ve used their coconut milk, almond, and cashew milk in several recipes where real milk has been required. Plus they don’t add any extra preservatives. See, simple.. uncomplicated!
All the Unsweetened Silk non dairy milks are a great light and vegan/non-dairy substitute. In my humble opinion. But I think the unsweetened vanilla nut milk made the perfect compliment for this carrot cake gluten free bread pudding recipe! Plus carrots and cashews just have a nice ring to it, don’t you think?
Ready to dive into Spring with this recipe? I’ll get you started.
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Gluten Free Carrot Cake Bread Pudding
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
Description
Easy Gluten Free Carrot Cake Bread Pudding {Dairy Free, Make Ahead}
Ingredients
- 3 gluten free dinner rolls or about 3 cups (cubed or pulled apart)
- 2 cups shredded carrots
- ½ cup dates
- ⅓ to ½ cup coconut sugar
- ⅓ cup chopped walnuts
- 5 eggs (2 egg whites)
- 1–2 teaspoon cinnamon
- 6 oz unsweetened vanilla cashew milk (or silk almond milk)
- Maple syrup
- Coconut Oil or non dairy butter (melted)
- Optional dairy free frosting (see notes)
Instructions
- First chop up your dates, day old bread, and shred your carrots. It’s easy to buy carrots already shredded if you don’t want to shred them yourself.
- toss your carrots, walnuts, and dates in a bowl and add in ¼ cup of coconut sugar.
- Let that sit in fridge for a few hours or more. Letting the carrots and sugar sit is optional but it does help increase the sweetness.
- Next prepare your eggs. In a large bowl, whisk your eggs and egg whites together. Add in your cashew milk, the other ¼ cup sugar, and cinnamon. Whisk all together again.
- Once your carrots and dates have set well in the sugar, combine them with your bread in another bowl and another Toss all together.
- Place bread and carrots in oiled medium sized casserole (8×12 or 9×11) dish and spread it out evenly.
- Pour egg mixture on top making sure all the bread is evenly coated.
- You can let it sit for about 10 minutes or place in fridge for a few hours before baking.
- If liquid is all absorbed once set, add a few more tablespoon to coat bread before baking.
- Once ready to bake, place in oven at 350F for 35-45 minutes. I usually check at 35 and go from there. if you soaked the bread longer, you might want to cook longer.
- Remove and drizzle with your choice of topping before serving.
- See notes for vegan cream cheese frosting options
- I used a ¼ c maple syrup combined with a few tablespoon of coconut oil to make it thicker. You can also use a dairy free butter to melt with maple syrup. Drizzle on top with a dash of cinnamon before serving or serve as is.
Notes
Here’ the link to the vegan maple Cream Cheese Frosting.
The nutrition stats are for without added frosting or maple syrup added.
Day old gluten free french rolls or baguettes works best for making ahead and soaking. We use udis gluten free french bread.
Serving size: 1 slice without frosting Calories: 178 Fat: 5.5 Saturated fat: 1.1 Carbohydrates: 27 Sugar: 19 Fiber: 2 Protein: 6
- Prep Time: 30 min
- Cook Time: 40 min
- Category: dessert
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 slice without frosting
- Calories: 178
- Sugar: 19 g
- Fat: 5.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
To make ahead, simply let the carrots and dates and spices/sugar soak in bowl overnight. You can prep that then add that to the gluten free cubed bread. Toss it together, add to a baking dish, then pour the egg mixture on top the morning of. Let it all sit for a few hours if you want it extra moist. This is optional but it really brings out the flavors in the gluten free carrot cake bread pudding.
Be sure to use day old gluten free french bread or very stale bread if you are making the pudding ahead of time.
Once baked you can drizzle with maple syrup and a little coconut oil. I like to mix the two together and then drizzle over the carrot cake bake when it’s hot! So good!
Or feel feel to thin out my vegan maple cashew cream frosting recipe with a few tablespoons of the silk unsweetened Vanilla cashewmilk. By doing s you can easily spread the frosting onto each piece before serving. This is great options for those are looking for more substance without adding too much sugar or dairy. Ya know?
Do you have a carrot cake or gluten free bread pudding recipe? Do share!
Cheers!
There are no doubt many GLUTEN FREE CARROT CAKE BREAD PUDDING Blogs, also I have been following this blog from cottercrunch & it is really very nice to learn more about GLUTEN FREE CARROT CAKE BREAD PUDDING here.
ok. I don’t have enough carrots, but I have carrots and parsnips. I’ll let you know the results.
Keep me posted!
This recipe would be perfect for Easter!
i so agree Ash!
I love your motto! yay for using REAL foods that are wholesome and delicious! And this looks amazing! I love that it’s gluten and diary free just like me!! And I LOVE Silk nut milks! I always have some in my fridge. They’re my fave brand!
xoxo Cailee!
I love that you put dates in there
Haha I’m right there with you thinking this year will straight up LEAP by (as the last 10 seem to have!) and yes how is it March already?!?!?! WHATTTT. Love the sound of this recipe. I’ve never made bread pudding before but I need to give it a chance! Pinning and yumming
This looks and sounds amazing!! Yum!!!
thanks Megan!
This looks fabulous!! I love carrot cake anything, it is my favorite! I can’t wait to try this!
let me know if you do annie!
I love this gorgeous recipe! I am so not type A it’s not even funny and I honestly see it as a huge disadvantage in the blogging world although I kind of love it for other living my life reasons. I also think it helps me in my creativity and there are a few upsides to not being a perfectionist! Anyways, this looks amazing!
amen to that Margaret! let’s stick together! haha type B!
I will eat carrot cake in any way, shape or form! Now why haven’t I thought of bread pudding? Fabulous!!!
Perfect in so many ways. But most of all…GF!! Thanks, luv!
I think I need this in my life. Love that you made it gluten free!!
This looks amazing! You had me at breakfast too because I am so bored with the bmeal right now. Do you think I could use Almond milk if I can’t find cashew milk? I am not sure you can get that here
Totally! Almond milk works great Jess!
I love all things carrot cake, so it’s no question that I’d devour this recipe!! This would be perfect for those times when I pick up a jump bag of carrots from Costco…..
Oh for sure! Gotta love costco
I want!!!! You know I will not attempt to make it but you come up with the best healthy recipes!!
This would be perfect for Easter brunch! Especially for my carrot cake loving family. My mother-in-law makes a carrot cake for Thanksgiving that I would live to de-gluten and healthify- I’ll let you know if I ever get around to it!
well let me know if you do!! I want that recipe.
Carrot cake in bread pudding form? Holy cow, this is so creative! The simple recipes that are unique are always the most popular! I know from much trial and error 🙂
Yes and I love our paleo version! gotta try that next!
I just posted a carrot cake smoothie this morning on Instagram. WEIRD. I can’t say that I’m a huge fan of bread pudding, but give me some carrot cake and cream cheese frosting and I’m all set!
Oh that’s on my list next! Just bring it over, ok?
Takes me back to the days making bread pudding with my grandma. My dad is also a big fan and loves carrot cake. While I won’t see him for his birthday the girls will be staying with my parents a week after so I think I might have the girls whip this up for him! They should be able to handle it on their own or I may make it ahead and freeze it and just have them throw it in the oven when they get up to grandma and grandpa’s.
Your girls.. they are amazing. And I have to say it’s because they have YOU. Enjoy time with parents!
You know how I’m like “omg – I have to make this” to everything you make? This is like an emergency. The ONLY thing that I love as much as chocolate cake is carrot cake. Bread pudding is my next favorite.
This is actually making me regret the fact that we’re traveling so much I won’t have time to do it for like 3 weeks. But I WILL do it.
So I have a proposal for you! When you make it, try adding rum. Or bourbon. I was going to but didn’t have time for another recipe redo. LOL
I can’t wait to see this aaaaaall over Pinterest with fellow type A’ers. So creative Lindsay! I love all those shredded carrots!
So delicious! I want this for breakfast tomorrow!!
I’ve been eating Carrot Cake Overnight Oats all week. ‘Tis the season (if you work in advance, like we do)! 🙂
This sounds sooooooooooo incredible! I LOVE carrot cake and i LOVE bread pudding, so this is the dessert for me! Pinning now!
Love how simple this is – and I love that you used shredded carrots in this – I personally LOVE biting into those shreds as opposed to it being carrot puree – yes I did that once and womp womp it was a flop! And – WOA THAT vegan maple cashew cream frosting is the perfect toping! 🙂
This looks delicious! We have a few gluten-free & dairy free family members and this would be perfect for Easter! Thanks!
yes! same here! this is my go to. Let me know if you try it.
Love cashew milk! I think that I would up the ante with this one with some GF cinnamon raisin bread…
you are pure genius! you know this!
I feel like I’m always living a month or two ahead thanks to blogging. But if it means thinking about (and eating!) healthy carrot cake in February then I’m all for it 😀
you know it! heck, let’s just start planning for july 4th . Kidding. You can come here and celebrate with me. Ok? But it’s hot. So nevermind, i’ll visit you!
I think every holiday should be celebrated with carrot cake!! You know i’m obsessed!! I love how much carrot is in this french toast, clearly my kind of breakfast!!
amen to that! carrot cake for life!
In college, I was a server for banquets. One of the dessert options was carrot cake and on occasion, we had leftovers and I was able to snag a piece of cake. It was so good and made me LOVE carrot cake. I haven’t found a good gluten free recipe, but this sounds amazing! I love bread pudding too, so I must make this soon!
i bet you could make one heck of a GF carrot cake! Let me know if you do!
I’m all about the carrot /raisin combo. I’m eating it in my oatmeal right now. Yum!!
ohh good idea! tomorrow i must try that!
Ahhhh man this sounds so good! Some recipes are easy to make multiple times (and sometimes you have to before you get it right), but if I’m making, say, muffins 3 times, I never know what to do with 36 muffins! My new plan is to just knock on my neighbor’s (who I don’t know) door and handing them free food. <<not the worst plan.
well hello YUM!!! carrot cake is my mom’s favorite! i’ve NEVER attempted to make one though! well done!
This sounds so amazing! I was just looking for some gluten free carrot cake recipes but this sounds just as delicious!
and easier, right? haha. Keep me posted on if you try it Hilary!
looks so good, and the frosting . . mmmmmmm!
I make carrot cake bites but the pictures are too sad to share!
I just baked with carrots and raisins yesterday so I feel like I can almost taste this! The maple coconut drizzle is uh-mazing, love that finishing touch!
Carrot cake is my absolute favorite and this variation is totally drool worthy!!! yum