Bread Pudding

Ingredients

• 6 cups Gluten-Free Bread (cubed, day-old)
• 3 cups Milk (dairy or non-dairy)
• 1 cup Heavy Cream
• 4 large Eggs
• 1/2 cup Granulated Sugar
• 1/4 cup Brown Sugar
• 1 tablespoon Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 1 tablespoon Butter (melted, for greasing)
• 1/2 cup Raisins (optional)
• 1/4 cup Chopped Pecans or Walnuts (optional)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with melted butter.

2. 2

   In a large bowl, combine the cubed gluten-free bread, raisins, and nuts (if using).

3. 3

   In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.

4. 4

   Pour the custard mixture over the bread mixture, gently pressing down to ensure the bread is soaked. Let it sit for 15-20 minutes to absorb the custard.

5. 5

   Pour the bread pudding mixture into the prepared baking dish.

6. 6

   Bake for 45-50 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.

7. 7

   Let cool slightly before serving. Serve warm, plain or with a scoop of ice cream or whipped cream.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.