Prepare to be transported to a world of pure comfort and nostalgia with this irresistible Old Fashioned Homemade Gluten Free Bread Pudding! Whether you're battling gluten sensitivities or simply craving a decadent dessert that feels like a warm hug, this recipe is about to become your new obsession. Imagine transforming humble gluten-free bread into a creamy, custardy masterpiece that's both indulgent and easy to make - a dessert so delicious, you won't believe it's gluten-free!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups gluten-free bread, cubed
- 2 cups milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup raisins (optional)
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter or non-stick cooking spray.
- Cut the gluten-free bread into 1-inch cubes. If the bread is fresh, let the cubes sit out for 15-20 minutes to slightly dry out, which helps absorb the custard mixture better.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until smooth and well combined.
- Add the melted butter to the egg mixture and whisk thoroughly to incorporate.
- Place the bread cubes in the prepared baking dish. If using raisins, sprinkle them evenly over the bread cubes.
- Pour the custard mixture slowly and evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the liquid.
- Let the bread pudding sit for 10-15 minutes to allow the bread to fully soak up the custard.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let cool for 15-20 minutes before serving. The pudding will continue to set as it cools.
- Serve warm, optionally topped with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Tips
- Bread Selection Matters: Use day-old or slightly stale gluten-free bread for the best texture. If your bread is fresh, let the cubes dry out for 15-20 minutes to help them absorb the custard more effectively.
- Even Moisture is Key: When pouring the custard, do it slowly and evenly, gently pressing the bread to ensure complete absorption. This prevents dry spots and creates a consistently creamy pudding.
- Don't Overbake: Watch your pudding carefully in the last 10 minutes of baking. The top should be golden brown, but the center should still have a slight jiggle - it will continue setting as it cools.
- Customize Your Flavor: Feel free to experiment with add-ins like chocolate chips, nuts, or different spices to make the recipe your own.
- Serving Suggestion: For an extra touch of decadence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
