Hands-on Time
10 Mins
Total Time
2 Hours 30 Mins
Yield
Serves 12 (serving size: 1/12 of pudding and 1 teaspoon caramel syrup)

Gluten-free bread, made with protein-rich quinoa flour, soaks up all the goodness of brown sugar, vanilla, cinnamon, and nutmeg to create this amazing bread pudding.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine milk, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and eggs in a medium bowl, stirring with a whisk.

Step 3

Place cubed bread in an 11 x 7-inch baking dish coated with cooking spray; sprinkle raisins over bread. Pour egg mixture over bread. Press down lightly on bread, using a spatula, allowing bread to absorb egg mixture. Cover and chill 1 hour.

Step 4

Place baking dish in a large roasting pan; add enough hot water to roasting pan to come halfway up sides of baking dish. Bake at 350° for 1 hour or until center of pudding appears set. Cool 20 minutes in pan. Serve with caramel syrup.

Gluten-Free Baking

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