Gingerbread Pudding - GF, DF

The other day I made a loaf of bread from Bob's Red Mill Wonderful GF Bread mix. I think I must have let it rise too long, it was huge! and misshapen. I made these tea sandwiches with it, so I had to cut off not only the crust, but a lot of the bread to make them square. I didn't want to waste all those scraps, so I saved them and made bread pudding last night
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I don't know what got into me, but I made Gingerbread Pudding or Ginger Bread Pudding....or Gingerbread Bread Pudding. Ha! I am not quite sure how to title it. I know gingerbread is usually a holiday dessert, but it sounded good for some reason. :)

Gingerbread Pudding - Gluten and Dairy Free
Makes 1 - 8x8 pan

5 cups 1" cubed bread, best if left out to dry for 3-4 hours
2 cups coconut milk (about 1 1/4 cans)
2 whole eggs
5 egg yolks (Save the whites, I have a recipe coming soon using those!)
1 cup coconut palm sugar
1/4 cup molasses
3 tsp dried ginger
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp black pepper
pinch of salt

1. Preheat oven to 350 degrees. Place the bread in a 8 x 8 pan. In a medium bowl whisk the remaining ingredients until well combined. Pour over the bread and let sit for 10 minutes, pressing on the bread occasionally to help it soak up the custard.

2. Place the pan inside a larger one. Place on the middle rack of the oven. Fill the larger pan with 1" water. Tent the larger pan with aluminum foil with a few holes poked it it. Bake for 40-45 minutes or until the custard has set. Remove from the oven and cool slightly. Serve warm with whipped coconut cream, if desired. Most bread puddings are also good cold.

Darkly Decadent Chocolate Pudding

I LOVE pudding! It has been quite awhile since the last time I had any, so I decided it was time to change that. This pudding is thick and rich and decadent....and only for the dark chocolate lover.

This recipe is gluten, egg and dairy free....and you would never know it!

*This recipe is linked to Slightly Indulgent Tuesday, Real Food Wednesday, Gluten Free Wednesdays, Pennywise Platter Thursday and Real Food Weekly. Go check out the other yummy recipes!

Darkly Decadent Chocolate Pudding
Serves 4-6

2 1/2 cups milk/dairy alternative (I used almond milk)
1/4 cup arrowroot powder
1/2 cup unsweetened cacao powder
1 cup coconut palm sugar
1/2 tsp salt
1 TB vanilla extract

1. In a medium saucepan whisk together the milk, arrowroot, cacao powder, palm sugar and salt.

2. Place on a burner over medium heat. Bring to a slight boil. Cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon.

3. Remove from heat and stir in the vanilla extract. Pour into individual bowls and cover with plastic wrap. Serve warm or refrigerate for 2-3 hours. Garnish with fresh raspberries, if desired.