Bread pudding is a classic dessert that has been enjoyed for generations. It's warm, comforting, and just the thing you need to soothe your soul on a cold winter's day. And the best part? You don't need to miss out on this delectable dessert just because you can't eat gluten.
For those following a gluten free diet, we are always looking for a delicious new dessert to try and test? Nommy has a treat for you today! Bread Pudding!! And, it's gluten free!
Bread pudding is a classic dessert that has been enjoyed for generations. It's warm, comforting, and just the thing you need to soothe your soul on a cold winter's day. And the best part? You don't need to miss out on this delectable dessert just because you can't eat gluten. With a few easy substitutions, you can enjoy a gluten-free version that's just as delicious as the original.
So, grab a cup of tea (or coffee), get comfortable, and let's dive in together to explore the world of gluten-free bread pudding! Moist, fluffy, and aromatic, this bread pudding is sure to become one of your favorite easy, go-to desserts.
8 slices Canyon Bakehouse Hawaiian Sweet Gluten Free Bread (Chopped into 8 pieces each)
Butter (to grease baking dish)
4 large eggs
2 cups milk
1 cup sugar (I don't like my bread pudding oversweet, but feel free to add up to a half cup extra depending on your taste)
2 teaspoons vanilla
Optional Mix-Ins (White chocolate chips, semi-sweet chocolate chips, raisins, pecans)
Grease a baking dish and add chopped bread.
Beat 4 large eggs, add milk, then sugar and vanilla. Pour the custard base over the bread.
Stir in any mix-ins (make sure they are all tucked into the bread or they will burn in the oven).
Let the bread pudding sit and soak in the custard while we preheat the oven to 400F.
Bake covered for 40 minutes, and uncovered for an additional 40 minutes.
Remove from oven and let set for 30 minutes prior to slicing and serving.
Serve warm, topped with your favorite vanilla ice cream.
