Erin McKenna’s Bakery NYC at Disney Springs
If you are gluten-free, dairy-free, or have an allergy to egg, nut, or soy, then Erin McKenna’s Bakery NYC at Disney Springs is the place for you. However, they do use coconut oil in their baked goods, so be warned if that is your allergen.
The typically gluten-free diner will walk into this baked-goods paradise and think they have gone to heaven. You will find a delectable array of cakes, cookies, donuts, cupcakes, and loaves to choose from. Best of all, not only is the entire menu gluten-friendly, but it is Kosher, as well.
Erin McKenna’s Bakery NYC uses Bob’s Red Mill flour in their baking. The menu also lists vanilla soft serve, but I recently read that it is no longer available while they wait for a new product to arrive.
Vegans and vegetarians will find many wonderful menu items to choose from, although those on a paleo or keto diet will find very little, if anything, at all. The menu lists a disclaimer for those with nut allergies as the FDA now categorizes coconut as a tree nut. Also, the processing of Bob’s Red Mill flours is in a facility that also packages almond flour and hazelnuts. The good news for those with a peanut allergy is that none of the vendors used by Erin McKenna’s Bakery NYC use peanuts on their equipment.
Deciding What to Buy at Erin McKenna’s Bakery NYC
It is always difficult to decide what to get when you visit Erin McKenna’s Bakery NYC, that is why I love getting one of the assorted cups that you see in the photo below. You will find an assortment of goodies in each. It took me 10 minutes on my last visit to decide on the cup I wanted. Unfortunately, as I often find with the products here, the cakes inside were a bit on the dry side. However, once at home, I had the perfect remedy – bread pudding!
It really is simple – just crumble the assorted baked goods into a square or rectangular baking pan – I prefer the glass pyrex pans for baking. Whisk together two or three eggs, half a cup of milk of choice, a teaspoon of vanilla, a dash or more of cinnamon and nutmeg (personal preference) and pour it over the crumbled cakes. Use a fork to smoosh all the cake down into the liquid.
You may need to adjust your liquid content if necessary. You can double the recipe if using more than one cup of baked goods, and place in a rectangular baking pan instead of a glass one. I like buying the pan with the lids as they are great for storing and keeping your food fresh. Bake uncovered at 350 degrees for 20 to 30 minutes – until the liquid is set. Cool on a wire sheet and enjoy warm or cold. You can even add a scoop of ice cream when serving this dessert.
Having done this once, I now know it will be my favorite way to enjoy gluten-free goodies from Erin McKenna’s Bakery NYC. By the way, there are also two other locations – one in NYC and the other in Los Angeles.