Unbelievable Gluten-Free Southern Bread Pudding

Unbelievable Gluten-Free Southern Bread Pudding

Indulge in this unbelievably rich gluten-free bread pudding, featuring day-old bread, eggs, and warm cinnamon for a comforting dessert.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 6 cups gluten-free bread (day old, cubed)
• 3 large eggs
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ½ cup raisins, soaked and drained
• 1 ¾ cups milk (dairy-free use almond, coconut, or cashew milk)
• ¼ cup unsalted butter, melted (dairy-free use Smart Balance butter)

Method

 

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Soak raisins in hot water for 10 minutes, then drain.
3. Toast cubed gluten-free bread on a baking sheet for 5-10 minutes until lightly golden.
4. Whisk together eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg in a medium bowl.
5. Melt butter and stir it with milk into the egg mixture until combined.
6. Layer half the toasted bread in the prepared dish, sprinkle with half the raisins, and repeat the layers.
7. Pour the egg mixture evenly over the bread and raisins, gently stirring to ensure all pieces are coated.
8. Bake for 30 minutes, then cover with foil and bake for an additional 20 minutes, or until a knife inserted into the center comes out clean and the edges are golden brown.

Notes

– Use slightly stale, day-old gluten-free bread for the best texture.
– Ensure raisins are well-drained to avoid excess moisture.
– For a richer flavor, consider adding a splash of bourbon to the egg mixture.

Allergens: Wheat, Milk, Eggs.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to an unbelievable gluten-free bread pudding lies in the preparation of the bread and the custard. Using day-old gluten-free bread is crucial because it has dried out slightly, allowing it to absorb the rich custard without becoming mushy. Fresh bread contains too much moisture and will disintegrate. Cube the bread uniformly to ensure even soaking and cooking. The custard, a mixture of eggs, sugars, vanilla, spices, and milk, is the flavor backbone. Whisking the eggs and sugars together until pale and slightly thickened helps emulsify the mixture, creating a smoother, more cohesive pudding. The spices, cinnamon and nutmeg, are essential for that classic warm flavor profile characteristic of Southern bread pudding. Soaking the raisins beforehand in warm water or a bit of rum (optional) plumps them up and prevents them from drawing moisture from the pudding during baking. The melted butter adds richness and helps create a tender crumb. Combining these elements and allowing the bread to soak for at least 30 minutes before baking is paramount. This soaking time ensures the bread fully absorbs the liquid, leading to a creamy, pudding-like texture rather than a dry, cakey one.

Troubleshooting

• Problem: Bread pudding is too dry and crumbly.
  Fix: The bread may not have soaked long enough, or the oven temperature was too high, causing excess moisture to evaporate. Ensure the bread is fully submerged in the custard and reduce the oven temperature slightly if needed. Soaking for longer, up to an hour, can also help.
• Problem: Bread pudding is too wet or custardy.
  Fix: This usually means it wasn’t baked long enough, or the custard-to-bread ratio was off. Bake for an additional 10-15 minutes, or until a knife inserted near the center comes out mostly clean. Ensure you’re using the correct amount of liquid and bread.
• Problem: The top is burning before the inside is cooked.
  Fix: Tent the bread pudding loosely with aluminum foil during the last 15-20 minutes of baking. This protects the surface from direct heat while allowing the interior to finish cooking through.
• Problem: Gluten-free bread becomes gummy.
  Fix: Some gluten-free breads, especially those with high starch content, can become gummy when over-soaked. Ensure you are using day-old bread and don’t exceed the soaking time by too much; 30-45 minutes is usually sufficient.

Substitutions

• Bread: While gluten-free bread is specified, if you need a non-gluten-free version, use day-old challah, brioche, or a sturdy white bread. The texture will be richer.
• Milk: Any milk will work, but whole dairy milk provides the richest custard. For dairy-free, almond, cashew, or coconut milk are excellent alternatives, each lending a subtle flavor.
• Sugar: You can adjust the sugar slightly to your preference. For a richer caramel flavor, consider replacing up to half of the granulated sugar with dark brown sugar.
• Raisins: Dried cranberries, chopped dates, or even chocolate chips can be used instead of raisins for a different flavor profile. Ensure they are plumped if necessary.

Pro tips

• Use slightly stale, day-old gluten-free bread for the best texture.
• Ensure raisins are well-drained to avoid excess moisture.
• For a richer flavor, consider adding a splash of bourbon to the egg mixture.

Enjoy this wonderfully comforting gluten-free southern bread pudding. It’s a testament to how delicious gluten-free baking can be!

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