What could be more comforting than this gluten free bread pudding? Custardy and soft with a killer vanilla sauce poured on top, it's the perfect thing to make with stale challah!
8cups (1.5lbs)cubed stale gluten free bread(see above for bread suggestions)
2cups (480ml)whole milk
1cup (240ml)heavy cream
5largeeggs
½cup (100g)granulated sugar
¾cup (150g)lightly packed brown sugar
1teaspoonground cinnamon`
2teaspoonvanilla extract
Butterscotch Sauce
½cup (113g)butter
1cup (200g)lightly packed brown sugar
½cups (120ml)heavy creamcan use dairy-free alternatives
1teaspoonvanilla extract
pinch of salt(optional)
Instructions
Preheat your oven to 350°F. Grease a 9 by 13-inch baking dish or similar-sized casserole dish with butter or nonstick spray and set aside.
In a large bowl, pour milk and cream over cubed and/or torn stale bread and toss to coat fully. Press the bread down so it is fully submerged in the milks and let soak for at least 30 minutes.
In a medium bowl, whisk together eggs, granulated sugar, brown sugar, cinnamon, and vanilla until smooth.
Pour egg mixture over soaked bread and add raisins (or other mix ins). Toss to coat fully. Pour into prepared pan and bake for 35-45 minutes, or until a toothpick inserted into center comes out clean. Allow to cool slightly while making the sauce.
Butterscotch Sauce
In a small saucepan over medium heat, add butter and brown sugar and whisk until smooth. Allow to come to a boil and carefully add heavy cream, whisking constantly. As soon as the mixture comes back to a boil, set a timer for 3 minutes and boil constantly, whisking occasionally. Remove from heat and add vanilla and pinch of salt, if desired.
Notes
Bread pudding will keep in the refrigerator for up to 4 days, or can be sliced and frozen for up to 3 months.