GF BREAD AND BUTTER PUDDING

This easy GF Bread and Butter Pudding is the perfect way to satisfy your sweet tooth. I love the simple ingredients for this recipe. It’s such a satisfying dessert. The best part is that you can make this on a whim with ingredients that are readily available. Most of these ingredients you should already have on hand. How easy is that? GF Bread and Butter Pudding is a classic old fashioned dessert or breakfast that is super easy to make.

WHAT IS BREAD PUDDING?

Bread pudding is a bread-based dessert that is covered in a custard mixture. The basic formula for a delicious gf bread and butter pudding comes from three main parts: the bread, the custard and the delicious mix in’s you add for extra flavor. Bread pudding is basically a giant upgraded French toast casserole. Super quick and easy to whip up in no time, with minimal effort.

Honestly, just because something is easy doesn’t mean it’s not delicious. Back in the olden days, this simple recipe started because they didn’t want to throw out stale bread. Similar to French toast, this is another example of mom’s having a use for stale bread so that they could feed their families.

IS GF BREAD AND BUTTER PUDDING A DESSERT?

Bread pudding tastes much like a traditional French toast but has a sweeter element. If you’ve never had it, please let’s change that. In fact, it’s rich and sweet, and I honestly enjoy bread pudding much more than French toast. Gluten-free bread and butter pudding makes a wonderful breakfast or dessert. I love having my bread pudding with a nice cup of English tea.

For one thing, if I didn’t have a gluten allergy I would be using Brioche bread. Even though Brioche is usually the perfect choice for bread pudding, accommodations do have to be made to make it safe for us gluten-free folks. However, in my experience, there are some great gluten-free breads that will work just fine. As for me, I recommend buying your preferred choice and go with that. Everything else we’re going to customize, so it really has that special home-made feel and taste.

WHERE DID BREAD PUDDING COME FROM?

According to historians, bread pudding can be traced by to the 11th and 12th centuries. Bread pudding came about in a way. In 13th century England, bread pudding was known as the “poor man’s pudding.” It was widely popular with the lower classes. This simple recipe started out because when it comes to food-people back then didn’t want to waste anything. Similar to French toast, this is another example of moms having a use for stale bread so that they could feed their families.

Bread pudding has changed a lot since the 11th and 12th century. I truly do think its for the better. And I’m totally glad I can eat Bread Pudding for dessert. It is one of my faves.

REGIONAL VARIATIONS-

• In Canada- bread pudding is often made with maple syrup.
• In Germany- black bread is used to make “black bread pudding.”
• Puerto Rico- bread pudding is soaked overnight in coconut milk and served with a rum sauce.
• In the States- in the South bread puddings are typically sweet, and served as a dessert with a sweet sauce that could include whisky sauce, rum sauce or caramel sauce. It is usually sprinkled with sugar and eaten warm.
• In Belgium- bread pudding is baked with brown sugar, cinnamon and old bread with either raisins or apples.

DO I HAVE TO USE RAISINS?

If you are not honestly a big raisin fan-I totally get it. You can definitely substitute chopped nuts like pecans if you like.

INGREDIENTS-

• A Full Loaf Gluten-Free Bread
• 1 Cup Light Brown Sugar
• 4 Large Eggs
• 1 Tsp Cinnamon
• 1 Cup of Raisins
• Melted Butter- 1/2 Cup Unsalted Butter
• 2 Cans Sweetened Condensed Milk 14 ounces each
• 1 Tsp Vanilla Extract
• 1/2 Tsp Nutmeg
• 4 Tbsp Caramel Sauce spooned over the top.

INSTRUCTIONS ON HOW TO MAKE GF BREAD AND BUTTER PUDDING-

• Pre-heat oven 350 degrees.
• Melt butter on the stove top and set aside.
• Cut the bread into 1/2″ inch to 1″ inch pieces and place them on a baking sheet.

• Bake for about 8 minutes to toast the bread.
• Beat eggs with a whisk until well combined.

• Add the brown sugar, vanilla extract, 1/2 Tsp of Cinnamon, 1/2 Tsp of Nutmeg and 2 cans sweetened condensed milk. Mix very well with a whisk. Make sure the brown sugar has fully dissolved.

• Grease a casserole baking dish.
• Put cubes into a casserole dish and add the raisins. Pour the melted butter over it.
• Pour the egg mixture over the bread.

• Place in the oven for 40 minutes to one hour or until brown. Start keeping an eye on the bread pudding at 40 minutes and cover with foil for at least the last 15 minutes of cooking.

GF BREAD AND BUTTER PUDDING

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★★★★★

5 from 1 reviews

This easy GF Bread and Butter Pudding is the perfect way to satisfy your sweet tooth. I love the simple ingredients for this recipe. It’s such a satisfying dessert. The best part is that you can make this on a whim with ingredients that are readily available. Most of these ingredients you should already have on hand. How easy is that? GF Bread and Butter Pudding is a classic old fashioned dessert or breakfast that is super easy to make.

• Author: Allie
• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 65 minutes
• Yield: 8 1x
• Category: Breakfast, Dessert
• Method: Baked
• Cuisine: English
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• A full loaf gluten-free bread
• 1 Cup Light Brown Sugar
• 4 Large Eggs
• 1 Tsp Cinnamon 
•  1 Cup of Raisins
• 1/2 Cup Melted Butter
• 2 Cans Sweetened Condensed Milk  14 ounces each
• 1 Tsp Vanilla Extract
• 1/2 Tsp Nutmeg
• 4 Tbsp Caramel Sauce spooned over the top

Instructions

• Pre-heat oven 350 degrees.
• Melt butter on the stove top and set aside.
• Cut the bread into 1″ inch pieces and place them on a baking sheet.
• Bake for about 8 minutes to toast the bread.
• Beat eggs with a whisk until well combined.
• Add the brown sugar, vanilla extract, 1/2 Tsp of Cinnamon, 1/2 Tsp of Nutmeg and 2 Cans sweetened condensed milk. Mix very well with a whisk. Make sure the brown sugar has fully dissolved.
• Grease a casserole baking dish.
• Put cubes into a casserole dish and add the raisins. Pour the melted butter over it.
• Pour the egg mixture over the bread.
• Sprinkle half of teaspoon of cinnamon over the top.
• Place in the oven for 40 minutes to one hour or until brown. Start keeping an eye on the bread pudding at 40 minutes and cover with foil for at least the last 15 minutes of cooking.

Notes

• For this recipe, I used half Cinnamon Raisin and half Sourdough
• 1 Tsp Cinnamon (use 1/2 tsp in the bread mixture and save 1/2 tsp for the top)
• For this dish- I add store bought Caramel sauce from a speciality market.  It honestly is super easy to make at home, but once in a while I just need easy so I used the store bought that is gluten-free and tastes delicious.

Keywords: Gluten-Free Bread Pudding, Raisins, Dessert, Breakfast, Sweet, Gluten-Free Bread

GF BREAD AND BUTTER PUDDING TIPS-

• Again, you will want to use stale bread to make bread pudding. The bread needs to be dry in order to soak up all the yummy custard mixture. If you buy store bought bread and it’s fresh-toast in the stove for about 8 minutes.
• In conclusion, the bread pudding should be jiggly but set.

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