Easy to make bread pudding made with gluten-free cinnamon raisin bread*. See notes for making this recipe with regular gluten-free bread*.
8 slices of gluten-free cinnamon raisin bread*
2 tablespoons Smart Balance Buttery Spread, melted
2 cups unsweetened cashew or almond milk
1/2 cup sugar
1/3 cup sugar
1 tablespoon cornstarch
1 cup water
1 teaspoon vanilla
1 tablespoon Smart Balance Buttery Spread
Preheat oven to 350°. Grease an 8 x 8-inch pan.
Tear the 8 slices of bread into pieces and place in a large mixing bowl. Drizzle the melted butter over the bread.
In another bowl whisk the eggs, milk, and sugar together. Pour this mixture over the bread. Stir the bread mixture making sure all the bread gets coated and soaked with the liquid.
Pour the bread mixture into the prepared pan and push the bread down into the liquid and bake for 50-55 minutes, or until set. Remove from oven.
In a small bowl mix together the sugar and cornstarch. In a small pan bring water, vanilla, and butter to a boil. Slowly add in sugar mixture and stir until it thickens, around 3 minutes.
Pour sauce over baked pudding. This can be enjoyed warm, room temperature, or chilled.
If you only have regular gluten-free bread on hand use these adjustments to make it just as yummy.
These adjustments are for the pudding only the sauce can stay the same.
8 slices regular gluten-free bread
Instead of 1/2 cup of sugar up the amount to 3/4 cup sugar
Add 1 teaspoon cinnamon
Add 1/2 cup raisins (optional)
All other ingredients and directions are the same.
*I use Canyon Bakehouse Gluten-Free Cinnamon Raisin Bread or Canyon Bakehouse Gluten-Free Mountain White Bread.
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