Recipes
Bread Pudding (GF, of course!)
By: CS Priddy
When we have a few slices of our homemade bread get a little stale, we put it in a zip top bag in the freezer. We add to this until the bag is full, then take all those left over slices and make Bread Pudding.
Details
- Prep Time:
15 min - Cook Time:
30 min - Ready In:
45 min
Servings: 9 pieces
Ingredients
- About 8 slices of gluten free bread (depending on the thickness of the slices)
- 2 pinches of salt
- 1 teaspoon cinnamon
- 2 eggs
- 2 cups milk
- 2/3 cup sugar
- 1 teaspoon vanilla (Confirm GF status)
- 1 teaspoon salt
- 1 stick (1/2 cup) of butter, melted
- optional: nuts, raisins, apples, figs, orange zest, etc.
Directions
- Cut the bread into cubes (the size of croutons is good). Scatter cubes onto a cookie sheet.
- Melt 1/2 the butter and pour over bread cubes, sprinkle on a couple of pinches of salt and cinnamon. Toast in a slow oven until the bread begins to brown.
- Mix together the remaining ingredients. Place the cubes into a 9x9 dish and pour the liquid mixture on top. You can add nuts, raisins, apples, etc. at this time. cover with plastic wrap and place in refrigerator. Let sit at least 4 hours (no more than 12 hours).
- Bake at 350 for 30 minutes, or until liquid is set.
