Gluten Free Cranberry & Orange Parfait
Pudding (see recipe notes for other pudding options):
3 tbsp. cornstarch
1/3 cup coconut sugar
1 can coconut milk (light coconut milk will work too)
1 tsp. vanilla
Pinch sea salt
Cranberry & Orange Bread:
1 box Gluten Free Cranberry & Orange Quick Bread & Muffin Mix
2/3 cup whole milk
1 large egg, room temperature
6 tbsp. unsalted butter, melted & cooled
Whipped Cream (see recipe notes for a dairy-free option):
1/2 cup heavy whipping cream
1-2 tbsp. powdered sugar
1/2 tsp. vanilla
Toppings (all optional):
Orange slices
Bee pollen
Orange zest
Fresh or Dried Cranberries
Cranberry Sauce
Prepare pudding by adding the cornstarch and coconut sugar to a small saucepan. Slowly add coconut milk, whisking continuously to avoid clumping. Cook over medium heat until mixture begins to bubble, but not boil, whisking frequently. Then, lower heat to medium-low and cook for another 5-6 minutes, scraping down the sides if necessary. Once the texture thickens and turns a bit jiggly, add the vanilla and sea salt, mixing until smooth. Transfer to a glass bowl and refrigerate for at least 2 hours.
While pudding is setting, prepare the cranberry & orange bread. Preheat oven to 350º F and prepare a 9”x5” loaf pan by lining it with parchment paper, leaving an overhang on two sides. Whisk together the milk, egg, and butter together in a medium bowl. Add the dry mix and pour into the loaf pan. Bake for 32-35 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool for a few minutes before removing removing loaf from pan and allowing to cool completely.
Prepare whipped cream by combining the cream, powdered sugar, and vanilla into a medium bowl. Using an electric mixer, mix on medium-high speed until the mixture holds stiff peaks. Place bowl in fridge until ready to use.
Once pudding is set and bread has cooled, slice and cube the loaf and set aside. Scoop heaping spoonfuls of the pudding into 6 12 oz. glasses then add a handful of bread cubes. Next, add another scoop of pudding, topped with a few more bread cubes. Dollop whipped cream on top and add desired toppings. Enjoy!
Recipe Notes:
The dairy-free pudding can be subbed with any dairy based pudding, yogurt, or this recipe for Chia Pudding (omit matcha).
The whipped cream can be subbed for the dairy-free whipped cream in this pudding recipe.
