Bread Pudding (Gluten Free)
A quintessentially cozy winter dessert sweetened with cinnamon and maple syrup, and done completely gluten free!
Ingredients
- 666 Gluten Free Brioche Style Rolls (Canyon Bakehouse), (1 package)
- 1 cup1 cup1 cup Milk, dairy or non-dairy
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream)
- 222 Eggs, large
- .5 cup.5 cup.5 cup Maple Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 pinch1 pinch1 pinch Kosher Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350F.
- Start by slicing your Canyon Bakehouse Gluten Free Brioche Rolls into 1” pieces, placing them in an oven-safe dish, and reserving.
- In a medium-sized saucepan, whisk together the milk, heavy cream, maple syrup, vanilla, cinnamon, kosher salt, and eggs off the heat.
- Move the pan to the stovetop and whisk constantly for about ten minutes over medium heat until the custard begins to thicken.
- Carefully pour the hot mixture all over the sliced bread, and allow to soak for at least fifteen minutes.
- After soaking, dust with cinnamon and transfer to the oven. Bake at 350F for 30-35 minutes until the top is crunchy and the inside is slightly jiggly. The custard may boil over, so place your dish on or above an oven-safe tray to prevent unnecessary burning.
- Carefully remove the bread pudding from the oven and drizzle with maple syrup.
- Allow to cool slightly before serving as it will be very hot. Cozy up, and enjoy!
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Other Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 141 |
Fat: | 11 g |
Carbohydrates: | 11 g |
Protein: | 3 g |
Cholesterol: | 44 g |
Sodium: | 53 mg |
Fiber: | 0 g |
Sugars: | 2 g |
Calculated per serving. |
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