Such a simple recipe to put together one I have been making for years. Great for breakfast, served with whipped cream or a splash of cream on top.

With this dish, ideally a soft crumb gluten free bread works best here - use your favourite gluten free bread.

6 cups cubed soft gluten free bread

3 eggs, whisk well

1/2 tsp. cinnamon, and ginger

1 1/2 tsp. pure almond extract or vanilla extract

1 cup milk, 1 cup half and half cream - we use lactose free, but use your milk of choice

1/2 cup butter

1/4 cup raisins

1/2-2/3 cup pure maple syrup (I was generous and used 2/3 cup)

Preheat the oven to 325 degrees. Add the milk and butter to a sauce pan, heat on low until the butter is melted.  Lightly grease a glass baking dish with butter. (mine was 8x11.5 in size)

In a large bowl add the cubed 6 cups of soft gluten free bread. In a separate bowl whisk up the eggs, add the cinnamon, ginger, almond extract, and mix well.  Pour the egg mixture over the bread cubes, tossing well to coat then place evenly into a lightly greased casserole dish. Toss in the raisins throughout on top.  Pour the milk/butter mixture over top evenly.  Then drizzle the maple syrup over the bread pudding - be fairly generous.

Bake for 45 minutes and serve warm with cream.

Ina Gawne
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