This gluten-free southern bread pudding is a delightful twist on a beloved classic, offering all the comforting richness without the gluten. Prepare to be amazed by its moist, tender texture and deeply satisfying flavor, perfect for family gatherings or a cozy night in. Crafted with carefully selected gluten-free bread cubes, this recipe ensures every bite delivers that authentic, home-baked taste that is synonymous with Southern hospitality. It’s designed to be accessible even for beginner bakers, proving that gluten-free can be just as decadent and comforting.
Unbelievable Gluten-Free Southern Bread Pudding
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Soak raisins in hot water for 10 minutes, then drain.
- Toast cubed gluten-free bread on a baking sheet for 5-10 minutes until lightly golden.
- Whisk together eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg in a medium bowl.
- Melt butter and stir it with milk into the egg mixture until combined.
- Layer half the toasted bread in the prepared dish, sprinkle with half the raisins, and repeat the layers.
- Pour the egg mixture evenly over the bread and raisins, gently stirring to ensure all pieces are coated.
- 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
– 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.
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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Frequently asked questions
Can I use other bread for gluten-free bread pudding?
Yes, you can use gluten-free challah, brioche, or even gluten-free sandwich bread. Ensure the bread is slightly stale for the best texture. Avoid overly soft or moist gluten-free breads as they can make the pudding mushy. Cut into 1-inch cubes and let them air dry for a few hours before using.
How do I make gluten-free bread pudding ahead of time?
Assemble the bread pudding completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator. For longer storage, bake it, let it cool, then cover and refrigerate.
How do I know when gluten-free bread pudding is done?
The pudding is done when the center is set and a knife inserted near the center comes out clean. The top should be golden brown and slightly puffed. A thermometer inserted into the center should read around 160-170°F (71-77°C).
What is the best sauce for gluten-free bread pudding?
A classic bourbon or whiskey sauce is a perfect pairing. For a simpler option, a warm vanilla custard sauce or a caramel sauce also works wonderfully. A dusting of powdered sugar or a dollop of whipped cream are also delicious toppings. Serve warm for the best experience.
