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    Home » Recipes » Gluten-free Recipes

    Published: Feb 22, 2016 · Modified: Mar 4, 2021 by kseniaprints · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 12 Comments

    Argentinian bread pudding with caramel sauce {GF, DF}

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    A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can’t decide if the last taste lingering in your mouth is lemon, vanilla, or caramel. And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients – and you’ve got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.

    Don’t believe me? Read on.

    A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?I have written extensively about my experience travelling to Argentina. Though I only spent a week there, and my agenda was more community work than tourism, I couldn’t help but fall in love with the country and its strange, European-South American energy, architectural mix of modern and ancient, and of course, delicious food. And though there were many dishes to fall in love with, the one I enjoyed the most was undoubtedly flan.

    There was not a day that went by in Argentina when I didn’t eat flan. Flan was the dessert of choice at practically every meal: for breakfast, dinner or lunch, drizzled with dulce de leche or served plain, warm and quivering or cold and nestled in little ramekins, flan was the national Argentinian dessert.

    However, each time I ate flan, I knew I would soon be suffering. Being both lactose-intolerant and gluten-sensitive, most Argentinian sweets were usually out of the question. So as much as I loved flan, flan just didn’t love me back.

    A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?

    All that changed when I heard about Argentinian bread pudding. My friend’s husband, an Argentinian immigrant to Israel who is now working in Montreal, bragged about finding a recipe for a cake that his kids loved, that took minutes to whip together, and utilized day-old bread… And ended up tasting like flan.

    As soon as I heard about it, I knew I had to give it a try. And as I had half a loaf of gluten-free St-Méthode bread lying on top of my fridge, I also knew exactly how I was going to make this Argentinian bread pudding gluten- and dairy-free.

    A few words about St-Méthode gluten-free bread. As a recent convert to a gluten-free diet, bread was one of the things I found hardest to give up. I missed my crusty ciabattas with sabich sandwich filling, quick fancy grilled-cheese dinners, and simple egg on toast.

    A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?And then I came across St. Methode gluten-free bread. A local Montreal business that’s been operational for over 60 years, St-Méthode bakery remains committed to using healthy, high-quality ingredients and traditional artisanal bread recipes. It’s been G's bread of choice pretty much since we moved to Montreal, and mine since discovering its gluten-free line. St-Méthode has both a multigrain GF loaf that I adore for sandwiches and toast, and a more traditional white loaf that works beautifully in this Argentinian bread pudding.

    Once I had my St-Méthode gluten-free loaf, the road to making this Argentinian bread pudding was simple. All I had to do was make the simplest caramel sauce, whisk some eggs and soak bread in almond milk. The cake took about 15 minutes to prepare, and another hour to bake.

    The hardest part about this Argentinian bread pudding was waiting until it cooled so I could remove it from the baking tin.

    A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?

    Once that hurdle was passed, I cut myself a large slice, spooned some more caramel sauce on top, and let my spoon dig deeply into this tall, quivering beautiful mess of a cake. And when I tasted it, letting the pudding melt on my tongue and the enjoying the perfect contrast from the golden bread bottom, I knew that I had the perfect gluten-free, dairy-free flan.

    And I could eat it as much as I liked.

    A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?

    Full disclosure: I received product and monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

    A tall, silky-soft gluten-free Argentinian bread pudding that comes drizzled in sweet caramel sauce and takes about 15 mins to prep. What could be better?

    Argentinian bread pudding with caramel sauce (gluten-free, dairy-free)

    Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can’t decide if the last taste lingering in your mouth is lemon, vanilla, or caramel. And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients – and you’ve got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.
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    Course: Dessert
    Cuisine: Argentinian
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 8
    Author: Ksenia Prints

    Ingredients

    for caramel

    • 75 grams ½ cup of sugar
    • ½ cup water
    • A squeeze of one lemon slice

    for bread pudding

    • 7 eggs
    • 1 cup of sugar
    • 800 ml almond or soy milk warm
    • 300 grams of day-old gluten-free St. Methode white loaf bread
    • 1 tablespoon of lemon zest
    • 1 teaspoon vanilla extract

    Instructions

    • Prepare your bundt cake mold by oiling it well (do not pick a very intricate mold). Preheat oven to 350F.
    • To prepare caramel, combine sugar, water and lemon juice in a heavy-bottomed stainless steel pot. Heat on medium heat, until sugar has dissolved and mixture starts to boil. Continue to cook until you achieve a light golden colour. Remove from heat, and pour caramel evenly over all the mould, swirling to let it get everywhere. Leave to cool until caramel hardens.
    • Cut bread into small pieces and soak it in warm milk in a large bowl.
    • In a separate bowl, whisk eggs with sugar, milk and lemon zest. Add mixture to milk-soaked bread. Pour everything into your bundt cake mold.
    • Arrange cake mold in the middle of a baking sheet with 2 inches of water, it in the oven. Bake for approximately 1 hour, until a toothpick inserted in the flan comes out clean.
    • Let flan cool before attempting to remove it from the pan - this is very important! Once cooled, remove bread pudding from pan. Serve cold or in room temperature, and enjoy!

     

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    Reader Interactions

    Comments

    1. Emma {Emma's Little Kitchen} says

      February 22, 2016 at 12:01 pm

      Divine!

      Reply
      • kseniaprints says

        February 22, 2016 at 8:05 pm

        So glad you like it, Emma!!

        Reply
    2. Berta says

      February 22, 2016 at 9:13 pm

      Looks simply delicious!!

      Reply
      • kseniaprints says

        February 24, 2016 at 7:33 pm

        So glad you like 🙂

        Reply
    3. Sarah says

      February 22, 2016 at 10:14 pm

      Must try this one too.

      Reply
      • kseniaprints says

        February 24, 2016 at 7:34 pm

        This one is ridiculously easy. You could even call it breakfast if you're stretching it.

        Reply
    4. Alexandra says

      February 26, 2016 at 7:25 am

      Wow, this is a very interesting recipe. It looks like a cross between a cheesecake and a bundt cake.

      As an aside, I just love those blue patterned dishes 🙂

      Reply
      • kseniaprints says

        March 01, 2016 at 10:35 am

        Yay, thrilled to hear that you liked it.
        Haha, and I love them too 🙂 It's amazing what you can find through diligent thrift store searches!

        Reply
    5. Angie @ Cuisine Study says

      February 26, 2016 at 9:02 am

      waooooo. this look so yummy #client

      Reply
      • kseniaprints says

        March 01, 2016 at 10:34 am

        Hey Angie, thank you!!! So glad you liked it.

        Reply
    6. Lisa Favre says

      February 29, 2016 at 7:51 pm

      I'm a huge fan of bread pudding and this recipe seems divine!
      Also, I'm SO happy I stumbled upon your blog - I'm a Montreal food blogger as well so it's nice to connect with local foodies. Hello!

      Lisa Favre
      http://marblecrumbs.com

      Reply
      • kseniaprints says

        March 01, 2016 at 10:25 am

        Hey Lisa! Yay - a pleasure to meet a fellow like-minded Montrealer. I would be happy to meet in person if you are ever so inclined 🙂

        Reply

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    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

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