Prep time
Cook time
Total time
Serves: 4
  • 1 pint ice cream, melted (Recommended: McConnell's Toasted Coconut Almond Chip)
  • ⅓ cup sugar
  • 2 large eggs, beaten
  • 4 cups cubed gluten-free bread (300 grams)
  • ½ cup toasted coconut
  1. Preheat oven to 350 degrees. Spray 3 small ramekins or a 1 quart baking dish with cooking spray.
  2. Allow ice cream to sit at room temperature, until completely melted*
  3. In a large bowl, beat eggs, and then add melted ice cream and sugar, mixing well.
  4. Add bread to the ice cream mixture, stirring to coat well, and allow the bread to soak in the mixture for 15-30 minutes, depending on how stale the bread is.
  5. Mix the additional coconut into the bread mixture, and then evenly distribute the bread and ice cream mixture to the 4 ramekins.
  6. Bake for 25 minutes, then tent the ramekins with tin foil (to prevent the bread from browning too much) and bake for an additional 10 minutes.
  7. Remove from oven and allow to cool for 10 minutes to allow the custard to set a bit, then serve warm.**
* Make sure to allow ice cream to melt on it’s own
** If you feel like having an extra adventurous breakfast, serve with a scoop of ice cream over the top!
Recipe by Grain Changer at