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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.
Servings 8
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!