Gluten Free Bread Pudding
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!
Ingredients
- 5 large eggs
- 3 cups (720 ml) whole milk
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon `
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) lightly packed brown sugar
- 6 cups cubed stale gluten free bread (see post for bread choices)
Vanilla Bean Sauce
- ½ cup (100 g) lightly packed brown sugar
- 1 tablespoon cornstarch
- 1 large egg, at room temperature
- 2 tablespoon butter
- 1¼ cups (300 ml) whole milk can use dairy-free alternatives
- pinch of salt
- pinch of cinnamon
- 1 tablespoon vanilla extract or the seeds from one vanilla bean
Instructions
- Preheat oven to 325° F.
- In a large bowl, whisk together eggs, whole milk, nutmeg, cinnamon, granulated sugar, and brown sugar until well incorporated and smooth.
- Add stale bread cubes to custard mixture and toss to coat. Push bread down into custard to cover completely and allow to sit for 30 minutes.
- Pour bread cubes with custard into buttered baking dish (mine was a 9 by 9-inch square, but use what you have). Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until golden brown on top.
Vanilla Bean Sauce
- In a medium saucepan, add all sauce ingredients and whisk to combine. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, about 10-12 minutes. Remove from the heat.
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