Gluten Free Bread Pudding
This is a simple recipe that I used to do the test to find the best gluten free bread to use for bread pudding.
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Servings: 8 half pints
Ingredients
- 4 eggs
- 2 cups milk
- 4 tbsp melted butter
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup brown sugar
- 1 cup dried cranberries or raisens
- 8 slices gluten free bread
Instructions
- Mix together milk, eggs, vanilla, cinnamon, nutmeg, butter, and brown sugar. Set aside.
- Cut the bread into small cubes and add the equivilent of 1 slice each of bread cubes to each half pint jar.
- Split the dried cranberries or raisens between all the jars.
- Add about half the egg mixture split between all the jars. Shake well. Let sit 5 minutes.
- Add the remaining egg mixture split between all the jars. Shake well.
- Bake at 325 for 25 minutes or until cooked through.
Notes
- I highly recommend using wide mouth jars as the regular mouth jars can be extremely difficult to clean afterwards.
