YIELD: 8 SERVINGS
This pudding lends itself perfectly to mix-ins of all sorts. Try pineapple chunks mixed in and then top with toasted coconut for a tropical twist. Or, try mixing in chunks of a banana and ½ cup chocolate chips.
Directions
Preheat oven to 350 °F and lightly grease an 8 × 8-inch baking pan.
Cube the bread into bite-size pieces and arrange them evenly into the pan.
Drizzle the bread with the melted margarine.
In a small bowl, whisk together the besan, non-dairy milk, brown sugar, cinnamon, and vanilla extract until no lumps remain in the batter.
Pour the mixture evenly over the bread until it is fully covered.
Press down on the bread pieces gently to fully submerge the bread in the batter.
Sprinkle with raisins, if using.
Bake for 35 to 40 minutes, or until golden brown on top and cooked through the center.
Store in an airtight container for up to 1 week in the refrigerator.
Reheat at 350 °F for 10 minutes before serving.
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Ingredients
8 slices gluten-free bread
2 tablespoons melted non dairy margarine
¾ cup besan/chickpea flour
1½ cups non dairy milk
⅔ cup light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup raisins, or other dried fruit (optional)
