Avoiding gluten? Bread pudding can once again be a reality with this easy recipe!
Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Bread Pudding.
1. Info for Gluten-Free Bread Pudding
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 8
- Calories: 230.96 kcal
2. Ingredients for Gluten-Free Bread Pudding
- Nonstick cooking spray
- 1 loaf day-old gluten-free bread (18-20 oz.)
- 3 large eggs
- 2 1/2 cup half-and-half
- 1/2 cup sugar
- 3 Tbsp. butter (melted)
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Pinch of salt
- 3 Tbsp. raisins (optional)
- Powdered sugar (optional)
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
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Cut the bread into 1-inch cubes and set aside.
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In a large mixing bowl, whisk together the eggs, half-and-half, sugar, butter, vanilla extract, cinnamon, nutmeg, and salt until combined. Add the bread cubes and raisins (if using) to the bowl. Gently fold with a rubber spatula until all the bread is thoroughly coated in the egg mixture.
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Transfer the soaked bread cubes to the prepared baking dish. Cover the dish with foil.
3.3 Oven
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Bake the bread pudding on middle rack of oven for 30 minutes.
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Carefully remove foil and continue baking until golden brown on top and a toothpick inserted in center comes out clean, 15-20 minutes.
3.4 Check
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Check to see that bread pudding is done. Remove from oven or add time as needed.
3.5 Serve
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If serving warm, allow bread pudding to cool for at least 15 minutes before plating. To serve cold, chill bread pudding in refrigerator for at least 2 hours. Dust with powdered sugar, if desired, immediately before serving.
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