Apple Raisin Bread Pudding is one of the most traditional and easiest custard desserts. A long time ago bread pudding was created to make use of all the left over hard bread, soaking the bread in an egg/milk mixture overnight softened the bread.  These days however, bread pudding became of the most popular desserts around.

It’s a great Fall/Winter dessert.

The aroma of the roasted apples along with cinnamon and raisins makes this apple raisin bread pudding perfect for the holidays!

You can easily turn this recipe gluten-free by using a gluten-free bread rather than the French baguette. The base for this apple raisin bread pudding is dairy-free. I used coconut milk, which gives this recipe a great smooth texture. This makes this bread pudding recipe also easier on the digestion, which is always a welcoming side-effect when it comes to any type of dessert. My sweetener of choice was coconut sugar. The coconut sugar added a beautiful caramel aroma and more nutrients than conventional sugar. Coconut sugar also helps preventing a sugar crash, yet you don’t have to lose out on any sweetness. It’s just a great sweetener, I really love incorporating it into my recipes.


Here is what you need for this Apple Raisin Bread Pudding:


Ingredients for one loaf

1 French Baguette

2 Apples

1/3 cup Raisins

3 Eggs

1 cups Coconut Milk, full fat

1 1/2 cups Coconut Milk, low fat

3/4 cup Coconut Sugar

1 tsp Vanilla

1/2 tsp Cinnamon

Pinch of Sea Salt


Coat the inside of a 2 quart baking dish with cooking spray.

Cut bread into pieces, about 1 inch pieces.

Arrange half the bread on the bottom of the baking dish.

Layer apples and raisins, top with remaining bread.

In a separate bowl, whisk eggs.

Add both coconut milks, coconut sugar, vanilla, cinnamon and sea salt.

Pour mixture over bread / raisin mix.

Cover baking dish with plastic wrap and refrigerate overnight or at least 6 hours, until liquid is fully absorbed by the bread cubes.

Bake bread pudding at 350 degrees for about 50 – 60 minutes.

Let bread pudding cool at least 10 minutes before cutting and serving it.