Made with melted ice cream, this gluten-free toasted coconut almond bread pudding is out of this world!
Confession: sometimes I absent-mindedly let gluten-free bread go stale.
I KNOW. It’s the gluten-free sin above all gluten-free sins. But please, please, please, don’t make me walk the plank quite yet.
While I may be horrible and awful at treating my gluten-free bread with the utmost respect that it’s expensive price tag (or long hours of baking) deserves, I never, ever, EVER let it go to waste. Usually I make some french toast with it or whip up a bready egg casserole, but the other day when I was starting at yet another loaf of stale bread at breakfast time (whoops!) I was craving something a little more fancy schmancy and feeling very blasé about my stale bread options.
The other conflict in my heart/taste buds/kitchen? That delicious shipment of McConnell’s Fine Ice Creams that I had just received that was screaming my name through the freezer door.
Obviously, I HAD to find a way for ice cream to be an acceptable part of my breakfast, and there was that ever nagging half-loaf of gluten-free bread just staring at me.
What to do, what to do.
And then it hit me: ICE CREAM BREAD PUDDING! Bread pudding has a custard base, and ice cream is basically cream + the beginnings of a custard AND bread pudding is usually best when made with stale bread.
I know the larger question here may be: Bread pudding for breakfast? Really? Isn’t that a dessert item?
Here’s the thing: I’ve heard it argued both ways, so when my taste buds demand ice cream for breakfast and I find a mildly socially acceptable way to consume said ice cream for breakfast, I roll with those in the “bread pudding is breakfast” camp. No questions asked.
And let me just tell you. Melted ICE CREAM (!!!) bread pudding is most definitely superior to all other bread puddings. It’s rich and silky smooth, and has the most intense depth of flavor with hints of vanilla round every corner. Though, I will say, I think a lot of this recipe’s success had to do with the brand ((McConnell’s ♥)) and the flavor of ice cream used.
What flavor was that? Toasted Coconut Almond Chip. Which, as you can probably imagine, is MIND BLOWING. So, this lovely vanilla ice cream packed with crunchy, toasty coconut, chopped almonds, and flakes of rich dark chocolate was an obvious choice when it came to whipping up some melted ice cream bread pudding. Of course, for good measure, I had to add a little extra toasted coconut in there. As we all know, extra coconut is always mandatory.
If you can’t get your hands on some of this McConnell’s Fine Ice Creams magic (
don’t miss your chance to win 6 pints for FREE in the giveaway below, though!!! <– give away now closed!) you can definitely make this by using another high-quality vanilla ice cream and adding in an additional ¼ cup of toasted coconut, ⅓ cup of roasted, chopped almonds, and 2 Tablespoons of flaked dark chocolate. It’s a little bit of extra effort but I would HIGHLY recommend taking the extra time to add these jazzy ingredients.
Plus, almonds and coconut are pretty healthy (good fats and protein!) so adding them in can definitely help our ice cream is totally acceptable as breakfast argument 😉 WINNING!
Bread pudding, while not always the quickest breakfast (or dessert) to make, it’s is pretty darn simple. Especially when it’s made from melted ice cream! It’s only 5 simple ingredients and is a pretty hands-off option when you compare it to other breakfast fare such as pancakes, french toast, waffles, omelettes, etc.
My advice: use the little bit of extra melting/soaking/baking time that this recipe requires as a good excuse for a relaxing, lazy Saturday morning. Since you have to wait just a tad for this deliciousness to be ready, I’m thinking that means you “have to” settle in on the couch for some Breaking Bad binge watching. It’s basically a requirement.
Ice cream + a good excuse for the lazies on a Saturday morning? (Plus no more feeling guilty about that stale gluten-free bread!) Who could possibly say no to this for breakfast?! Not I.
- 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
- Preheat oven to 350 degrees. Spray 3 small ramekins or a 1 quart baking dish with cooking spray.
- Allow ice cream to sit at room temperature, until completely melted*
- In a large bowl, beat eggs, and then add melted ice cream and sugar, mixing well.
- 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.
- Mix the additional coconut into the bread mixture, and then evenly distribute the bread and ice cream mixture to the 4 ramekins.
- 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.
- Remove from oven and allow to cool for 10 minutes to allow the custard to set a bit, then serve warm.**
** If you feel like having an extra adventurous breakfast, serve with a scoop of ice cream over the top!
The giveaway is now closed. Thanks to all of those who entered!
Disclaimer: McConnell’s Fine Ice Creams did not sponsor this post, but they did provide the ice cream. Many thanks to McConnell’s for the DELICIOUS treat!