Bread pudding and Tres Leches cake are my two favorite desserts. I’m still working on a Tres Leches cake recipe, but in the meantime, I have come up with an awesome gluten free bread pudding recipe. I am not a fan of the bourbon sauces many restaurants use, and I prefer ice cream with it, but for kicks, I also came up with a nice cream sauce topping to add some flavor.
For the bread pudding, you’ll need:
1 Loaf of Gluten Free Bread (I used to half loaves from Bittersweet and made one half loaf a raisin/cinnamon flavor)
4 cups milk
2 cups sugar
2 Tbsp vanilla
1 cup raisins
1/4 tsp allspice
1/2 tsp cinnamon (use 1/4 tsp if using the cinnamon raisin bread)
3 Tbsp melted butter
1. Preheat the oven to 350F
2. Pour the milk, sugar, vanilla, spice, raisins, cinnamon, melted butter and eggs into a large bowl and mix well. Once it’s all mixed up, add the bread loaves and soak them, then break them up and mix by hand 0r with a beater. Yes, it will look like someone puked into a bowl, but it smells delicious.
3. Once the pieces are broken up as small as possible, let it sit for five minutes, then pour into a butter-greased 9×13 pan and bake for 35-40 minutes.
4. Remove from oven and enjoy.
If you’d like to top with ice cream, it’s awesome. Otherwise, feel free to make a cream topping like this:
1/4 cup half and half
2 Tbsp sugar
1 tbsp cornstarch
(Heat on med-low until it bubbles, then remove from heat. It should thicken as it cools.)
Top bread pudding and THEN enjoy! It goes well with an Angry Orchard Cider!
After you try it, let me know..