Apple Dulce de Leche Bread Pudding- gluten Free , dairy free

I had left over Dulce de Leche and way too many apples in the refrigerator so I combine them and this magic happened!

Remember, never throw anything away. Use it if it or donate it, if its edible, or compost it.

Curious how many apples there are in the world ? 



Makes 12

12 large eggs

4 cups full fat coconut milk

3/4 cup coconut sugar

1 cup apple sauce 

1 1/2 teaspoons salt

9 cups gluten free bread (see our Yucca bread recipe here) We also a Taro Bread recipe in our cookbook

1 1/2 to 2 pounds apples, cored and cubed (about 5 medium)

1 cup Dulce de Leche (see our recipe here)


Preheat oven to 425. Grease 1 1/2 cup size bowls, jam jars, or firm paper cups such as Simply Baked

In a large bowl whisk the eggs, milk, sugar, applesauce, and salt until the eggs are broken up and the mixture is evenly combined. Add the bread and mix well, gently pressing the bread so it absorbs the batter. Cover and place in refrigerator for 1 hour.

Arrange the apple cubes in a single layer on a baking sheet and roast for 15-20 minutes or until soft and slightly browned. Remove from oven and allow to cool. If you’re not using the apples right away, refrigerate them until you’re ready to bake the bread pudding.

Reduce the oven temperature to 325°F.

Remove the bread mixture from the refrigerator, add the roasted apples, and mix until the apples are evenly distributed. Pour the batter into the prepared baking cups and spread into an even layer. Drop tablespoon-sized dollops of the Dulce de Leche evenly over each cup, pushing on them to slightly submerge.

Cover the pudding with foil and bake on the middle rack until the custard around the outer 2 inches is set but the center is still slightly jiggly, about 1 1/2 hours. Remove the foil and continue to bake until the surface is browned in some spots, about 30 minutes more. Remove from oven and allow to cool for at least 30 minutes before serving.



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