This recipe for Bread-and-Butter pudding is straight from my Step-Grandma’s family cookbook. A staple holiday dish and family tradition, it is delicious and easily transformed into a gluten-free favorite.
- 7 slices of Rudi’s Gluten-Free Bread
- ½ stick of butter, softened
- 3/4 quart milk
- 3 eggs, slightly beaten
- ½ cup sugar
- ¼ teaspoon salt
- ½ cup raisins (optional)
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Preheat your oven to 325 Degrees. Butter a 2-quart baking dish, ensuring the bottom and sides are completely coated. Next, spread a generous amount of butter on one side of each slice of Rudi’s gluten-free bread and line the bottom and sides of the baking dish. I used Rudi’s multigrain bread in this recipe, but any type will do. For an extra dose of raisin-cinnamon flavor, try Rudi’s cinnamon raisin bread.
Mix together the milk, eggs, sugar, salt, raisins, vanilla, and cinnamon. Pour the mixture over the bread. Use any extra pieces of bread on top, pressing them down so they are submerged and covered in the mixture. Let stand for 10 minutes.
Bake covered for 30 minutes, then uncover and bake for an additional 30 minutes. If you prefer a crustier, brown top, slip the dish under a hot broiler for a few minutes until it becomes a deep golden brown.
My step-grandma prefers to serve the dish warm with a pitcher of heavy cream.
Laura Hanley, known as G-Free Laura, has been gluten-free since 2009 and reviews products, restaurants, and writes aboutgluten-free experiences on her blog, www.gfreelaura.com.Laura’s passion for spreading g-free love has led her to become a Guest Blogger for the National Foundation for Celiac Awareness, writing bi-weekly reviews on the Gluten-Free Hot Products Blog. Visit Laura onFacebook, Twitter, Pinterest, Linkedin, and Google +