Unbelievable Gluten-Free Southern Bread Pudding
Indulge in this unbelievably rich gluten-free bread pudding, featuring day-old bread, eggs, and warm cinnamon for a comforting dessert.
Ingredients
- 6 cups gluten-free bread (day old, cubed)
- 3 large eggs
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ cup raisins, soaked and drained
- 1 ¾ cups milk (dairy-free use almond, coconut, or cashew milk)
- ¼ cup unsalted butter, melted (dairy-free use Smart Balance butter)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- Soak raisins in hot water for 10 minutes, then drain.
- Toast cubed gluten-free bread on a baking sheet for 5-10 minutes until lightly golden.
- Whisk together eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg in a medium bowl.
- Melt butter and stir it with milk into the egg mixture until combined.
- Layer half the toasted bread in the prepared dish, sprinkle with half the raisins, and repeat the layers.
- Pour the egg mixture evenly over the bread and raisins, gently stirring to ensure all pieces are coated.
- Bake for 30 minutes, then cover with foil and bake for an additional 20 minutes, or until a knife inserted into the center comes out clean and the edges are golden brown.
Video
Notes
Allergens: Wheat, Milk, Eggs.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.