Cooking and Serving: 16 minutes | 8 servings
Ingredients
How to make gluten free bread pudding (step * Expert tips | Ingredient substitutions | Storage suggestions
Description
Prep Time: 15 minutes | Cook Time: 1 hour hr 30 minutes mins | Total Time: 16 minutes | Servings: 8 servings
Ingredients
How to make gluten free bread pudding (step * Expert tips
Ingredient substitutions
Storage suggestions
Gluten free bread: Provides the structural base of the bread pudding. It must
Eggs and egg yolks: The whites in the whole eggs provide structure and
Cream: Adds creamy richness to the custard mixture.
Milk: Adds moisture that is thin enough to soak into the bread, making the
Sugar: Provides the only sweetness to the custard, helps the mixture brown in
Vanilla: Adds depth of flavor; for more, use vanilla bean paste instead.
Salt: Brightens and enhances other flavors; balances sweetness.
4 cup glass Pyrex measuring cup with yellow mixture of eggs, egg yolks, and
16 ounces (1 pound) gluten free bread, cut into 1 1/2-inch cubes
2 (100 g out of shell) eggs, at room temperature
3 (75 g) egg yolks, at room temperature
½ cup (100 g) granulated sugar, divided
¼ teaspoon kosher salt
2 cups (16 fluid ounces) milk, at room temperature
¾ cup (6 fluid ounces) heavy whipping cream, at room temperature
1 teaspoon vanilla or almond extract or flavoring
Instructions
PREPARE THE BREAD
the heading “Make the custard mixture.”.
If your bread is fresh, once it’s cut into cubes, scatter the cubes in a.
single layer on a rimmed baking sheet and toast in the oven at 300°F for.
about 30 minutes, or until the cubes are beginning to dry out.
Set the bread cubes aside to cool to room temperature.
MAKE THE CUSTARD MIXTURE
In a large (at least 32 fluid ounce), spouted measuring cup, place the eggs,.
egg yolks, granulated sugar (reserving about 2 tablespoons of the granulated.
sugar for later), and salt, and whisk until very smooth.
Whisking constantly, add the milk and cream in a steady stream until.
well-combined. Add the flavoring or extract, and whisk to combine.
ASSEMBLE THE BREAD PUDDING
Grease a porcelain casserole dish of at least 6 cups (48 ounces) capacity.
lightly with butter or cooking oil spray, and place the bread cubes in an.
even layer inside of it.
Add the custard mixture, pouring it carefully so each piece of bread is.
Allow the mixture to sit, stirring very occasionally, for at least one hour.
to allow the bread to begin to soak up the liquid.
Alternatively, cover the baking dish and refrigerate it up to overnight.
BAKE
When you’re nearly ready to bake the bread pudding, place an oven-safe pan.
with at least a 4 cup (32 fluid ounce) capacity on the bottom rack, and fill.
it with lukewarm tap water.
Preheat your oven to 350°F.
Sprinkle the top of the bread pudding evenly with the reserved 2 tablespoons.
(25 g) granulated sugar.
Place the baking dish, covered with only aluminum foil (removing any plastic.
wrap if refrigerated, covered), and place it on the top rack of the preheated.
Bake, undisturbed, for 50 minutes. Remove the aluminum foil and continue to.
bake the bread pudding until a sharp knife inserted in the center of the.
pudding comes out mostly clean and the top is golden brown and the edges.
caramelized (another 25 to 40 minutes).
If the bread is browning too quickly, reduce the oven temperature to 325°F to.
finish baking. Remove from the oven and allow the pudding to sit for about 15.
minutes before serving warm.
BAKE
When you’re nearly ready to bake the bread pudding, place an oven-safe pan.
with at least a 4 cup (32 fluid ounce) capacity on the bottom rack, and fill.
it with lukewarm tap water.
Preheat your oven to 350°F.
Sprinkle the top of the bread pudding evenly with the reserved 2 tablespoons.
(25 g) granulated sugar.
Place the baking dish, covered with only aluminum foil (removing any plastic.
wrap if refrigerated, covered), and place it on the top rack of the preheated.
Bake, undisturbed, for 50 minutes. Remove the aluminum foil and continue to.
bake the bread pudding until a sharp knife inserted in the center of the.
pudding comes out mostly clean and the top is golden brown and the edges.
caramelized (another 25 to 40 minutes).
If the bread is browning too quickly, reduce the oven temperature to 325°F to.
finish baking. Remove from the oven and allow the pudding to sit for about 15.
minutes before serving warm.