Bread Pudding (Gluten Free) (Edit recipe)

A quintessentially cozy winter dessert sweetened with cinnamon and maple syrup, and done completely gluten free!

10 minutes

45 minutes

Difficulty:

Intermediate

This 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.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

6 Gluten Free Brioche Style Rolls (Canyon Bakehouse), (1 package)
1 cup Milk, dairy or non-dairy
1 cup Heavy Cream (Whipping Cream)
2 Eggs, large
.5 cup Maple Sugar
1 tsp Pure Vanilla Extract
1 tsp Ground Cinnamon
1 pinch Kosher Salt

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Process

Cook Mode

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!