Then one day a good friend of mine, Denise, brought her bread pudding into work for a luncheon. It was wonderful! It had a rich custard flavor, but wasn’t heavy in any way, and the cinnamon, nutmeg, and vanilla made both the smell and taste lovely. Best of all, Denise had an actual recipe … with measurements. What a concept! LOL With her recipe, one could re-create delicious bread pudding over and over—with no moments of uncertainty. I passed the recipe on to my mom and she’s been enjoying using it for many years now. Denise’s recipe guarantees success every time. Incidentally, Denise also made a scumptious pound cake. That recipe she would not share. Instead, she made pound cakes for everyone during the holidays. As you can imagine, nobody complained about the lack of the actual recipe.
Of course, going gluten free made me push the bread pudding recipe card to the back of the box. But, when I had some leftover gluten-free challah bread from a vendor’s donation to our support group, I thought it was time to pull out the recipe again. I’m happy to report that it worked beautifully! So start saving your stale bread and look forward to a delightful dessert. It makes a very nice breakfast, too. Bread pudding is often served with distinctive sauces like lemon, vanilla, caramel, and even whiskey, but I grew up enjoying it with a little milk poured over it. (We actually did that for any type of pudding.) This time, I enjoyed it with a drizzle of honey mixed with some vanilla.
Oh, Mr. GFE is not a big fan of bread pudding … unless I add some raisins, then he’ll enjoy a bowl or two. I added a small amount of raisins to part of the bread pudding mix left in the bowl to allow one section of the pan just for him. Unfortunately, I didn’t take any photos that really show the raisins. But, if you love raisins, be sure to head over to Diane’s Friday Foodie Fix at The W.H.O.L.E. Gang where you’ll find lots of recipes that feature raisins.
By the way, the bowl in the photos is from my grandmother’s china. Even with cracks and chips, it gives me such joy to use it. Spooning my bread pudding out of this bowl, I can almost imagine myself back at Grandma’s table.
- 6 eggs
- 1 ¼ cup granulated sugar
- 1 tbsp cinnamon (yes, a full tablespoon)
- 1 tbsp nutmeg (yes, a full tablespoon)
- 1 tbsp vanilla extract (yes, a full tablespoon)
- 12-ounce can evaporated milk (see coconut milk and other substitution info in notes below)
- ½ can (¾ cup) of water
- 1 cup raisins, optional
- 4 cups of gluten-free bread, crumbled (I like chunky pieces and this brand)
- Preheat oven to 350 degrees Fahrenheit.
- Grease 9 x 13 baking dish.
- In large bowl, mix eggs, sugar, cinnamon, nutmeg, and vanilla extract.
- Add bread and raisins (if used) to mixture.
- Pour milk into saucepan. Fill milk can halfway with water; add to saucepan with water. Heat milk and water over medium heat until warm, not hot.
- Add milk and water mix to other ingredients in bowl. Let sit 5 minutes.
- Pour into baking pan and bake for 45 minutes. Serve warm or cold, topped with milk or any sauce of your choice.
Adapted from a recipe from my friend, Denise
This post is linked to Savoring Saturdays.