Bread Pudding

• 1 tablespoon melted refined coconut oil or canola oil, plus more for brushing the tray
• 8 cups day-old gluten-free bread or cupcakes, cut in 2-inch cubes
• 1/2 cup dried cranberries
• 1/2 cup diced apples
• 1/4 cup chopped pecans (optional)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup rice milk
• 1/3 cup agave nectar
• 1 tablespoon vanilla extract
• Vanilla Icing (page 127)

1. Preheat the oven to 350F.
2. Lightly brush an 8 1/2-inch square baking pan with coconut oil and set aside.
3. In a medium bowl, combine the bread cubes, cranberries, apples, pecans (if using), cinnamon, ginger, nutmeg, and salt until fully incorporated.
4. Stir in the rice milk, coconut oil, agave nectar, and vanilla and let stand for 20 minutes.
5. Pour the mixture into the prepared pan and bake until golden brown, about 35 minutes.
6. Drizzle with the Vanilla Icing and serve.

coconut oil, bread, cranberries, apples, pecans, ground cinnamon, ground ginger, ground nutmeg, salt, rice milk, nectar, vanilla, vanilla icing

Taken from www.epicurious.com/recipes/food/views/bread-pudding-378101 (may not work)