Don't Just Live, Enjoy Living Gluten Free!

Directions:

 

• 1 Heat oven to 350°F. 

• In a small baking dish tear up the bread into bite size pieces, alternating with raisins, and after the pan is full pack the bread down to continue adding bread and raisins until you simply can't add another piece. This I believe is the key to not having your pudding shrink.

• In a separate bowl beat the eggs until a lemon color.

• Whisk in the remaining ingredients until blended together.

• Slowly pour over the bread and raisins, and if necessary stir or press the bread into the mixture until it begins to absorb the liquid. Continue adding until all liquid is added. I set this dish into a cake pan of 2 inches of water to help keep the top from drying out. 

• Slide the pan into the pre-heated oven, and allow to bake for half an hour. 

• Press the bread into the mixture, and continue baking for another half an hour.

• Your bread pudding is done when a knife inserted comes out wet but clean.

• Remove from oven and serve hot with ice cream, whipped cream and a splash of milk.  ENJOY!

Ingredients Needed:

 

1 cup raisins

1 loaf of Three Bakers gluten free white bread

4 eggs

2/3 cups granulated sugar

2 cups 2% milk

1 tsp cinnamon

1 tsp vanilla

1/4 tsp nutmeg