Ingredients
8–10 cups gluten-free bread cubes (stale or toasted)
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla bean paste or extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, melted (for the dish)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
Step 2: Cut the gluten-free bread into 1-inch cubes and place them in a large mixing bowl. If the bread is fresh, toast the cubes in the oven for 10 minutes first.
Step 3: In a separate medium bowl, whisk the eggs until well-beaten, then stir in the whole milk, heavy cream, granulated sugar, and brown sugar.
Step 4: Add the vanilla, cinnamon, nutmeg, and salt to the custard mixture and whisk until the sugar has mostly dissolved.
Step 5: Pour the custard mixture over the bread cubes in the large bowl and gently toss to ensure every piece is coated.
Step 6: Transfer the mixture to the prepared baking dish and let it sit at room temperature for at least 30 minutes to allow the bread to fully absorb the liquid.
Step 7: Bake for 40-45 minutes, or until the custard is set and the top of the gluten free bread pudding is golden brown and slightly crisp.
Notes
For the best results, use a mix of gluten-free white and brioche bread. Ensure the bread is truly stale to avoid a soggy texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 385 kcal
- Sugar: 22 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 145 mg
Keywords: gluten free bread pudding, GF dessert, sweet breakfast, comfort food, bread pudding recipe
