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)
Preheat the oven to 350°F.
Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
Cut the bread into 1-inch cubes and set aside.
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.
Transfer the soaked bread cubes to the prepared baking dish. Cover the dish with foil.
Bake the bread pudding on middle rack of oven for 30 minutes.
Carefully remove foil and continue baking until golden brown on top and a toothpick inserted in center comes out clean, 15-20 minutes.
Check to see that bread pudding is done. Remove from oven or add time as needed.
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.