Old-Fashioned Bread Pudding (Gluten Free, Dairy Free--If You Wish)
Author: Shirley Braden of Gluten Free Easily
  • 6 eggs
  • 1 ¼ cup sugar
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp vanilla extract
  • 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)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 9 x 13 baking pan.
  3. In large bowl, mix eggs, sugar, cinnamon, nutmeg, and vanilla extract.
  4. Add bread and raisins (if used) to mixture.
  5. 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.
  6. Add milk and water mix to other ingredients in bowl. Let sit 5 minutes.
  7. Pour into baking pan and bake for 45 minutes. Serve warm or cold, topped with milk or any sauce of your choice.
Any leftover bread, muffins, waffles, and such, should work in this recipe. Even the results of failed recipes for such “bread” products could potentially be used. If you only have a small amount at any given time, just stockpile them in a container in the freezer until you have 4 cups worth. If using coconut milk, you can use the full can, which is generally 14 ounces, but be sure to use only ½ cup of water in that case. Regular, whole or 2% milk can also be used, but the resulting bread pudding won't be quite as "rich" as with evaporated milk or coconut milk. Coconut sugar or palm sugar can easily be substituted for the granulated sugar for an even richer taste that's lower glycemic.

Adapted from a recipe from my friend, Denise
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/bread-pudding/