Gluten-free bread pudding is an easy baked dessert. Gluten-free bread and raisins baked in an egg custard topped with a caramel sauce. The recipe has a dairy-free option.
1 3/4cupsmilkdairy-free use almond, coconut, or cashew milk
1/4cupunsalted butter, melteddairy-free use Smart Balance butter
Caramel Sauce
1/2cupunsalted butterdairy-free use Smart Balance butter
1cuplight brown sugar, packed
1/4cupmilkdairy-free use almond, coconut, or cashew milk
1teaspoonpure vanilla extract
1/8teaspoonsalt (just a pinch)
Instructions
Preheat oven to 350°F. Grease an 8x8-inch baking dish with gluten-free cooking spray.
Place raisins in a small bowl of hot water to soak for 10 minutes, drain.
Cut the bread into 1″ pieces and place them on a baking sheet. Bake for 5-10 minutes to toast the bread.
In a medium bowl or large glass measuring cup whisk together eggs, brown sugar, sugar, pure vanilla extract, cinnamon, and nutmeg.
Melt butter in a small bowl and allow to cool a little. Add the milk and the butter to the egg mixture and stir until combined.
Place half of the toasted bread cubes into the greased baking dish. Sprinkle 1/4 cup of the raisins over the cubes. Place the rest of the bread cubes into the baking dish. Sprinkle the rest of the raisins over the bread cubes.
Pour the egg mixture over the bread and raisins. Gentle stir to make sure all the bread has been coated with the egg mixture.
Bake on the middle rack for 30 minutes, then place a sheet of aluminum foil over the top of the baking dish and bake for an additional 20 minutes or until a knife inserted in the center comes out clean and the edges are brown.
Serve warm or room temperature. Drizzle slices with caramel sauce. Enjoy!
Store leftovers in an airtight container in the refrigerator. Reheat leftovers in the microwave or oven.
Caramel Sauce
In a small saucepan combine the butter, brown sugar and milk and cook over medium heat bringing to a low boil, stirring occasionally.
Lower heat and allow to boil for 5 minutes, stirring occasionally.
Remove from the heat and stir in pure vanilla extract.
Drizzle caramel sauce over a slice of the bread pudding.
Notes
For the dairy-free option I used Schär gluten-free bread, Smart Balance butter and almond milk.
Store leftovers in an airtight container in the refrigerator.