Sunday, March 29, 2015

Gluten-free Bread Pudding and Vanilla Sauce

I haven't had bread pudding for a while, so today I set to the task of making it, as I had quite the sweet tooth this morning. It wasn't hard to make, and my mom said that she couldn't tell that it was gluten-free (even though I assure you, it most definitely was.) I decided to make this recipe lactose-free as well with lactose-free milk :).

The Pudding
6 slices of gluten-free bread (I used the BFree white bread, check them out!)
2 tablespoons of melted butter
4 beaten eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup raisins
2 cups milk
3/4 cup white sugar

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut the gluten-free bread into little squares and them to a bread pan.
3. Sprinkle the raisins and the melted butter over the bread.
4. In a separate bowl, mix the eggs, cinnamon, vanilla extract, milk, and white sugar. Mix it well.
5. Add the mixture to the bread pan, completely covering the bread. You may have to push down on the bread to completely submerge it.
6. Bake for about 35 minutes, then take it out and cover it in foil. Put it back in for another 10 minutes.
7. Take it out to cool. 

The Vanilla Sauce
1/2 cup butter
1/2 cup brown sugar
1/2 cup heavy whipping cream
1/2 cup white sugar
1 teaspoon vanilla extract

1. Combine all the ingredients except for the vanilla extract over medium heat in a saucepan.
2. Mix it together until the mixture becomes thick. It will begin to boil, and once it does add the vanilla extract.
3. Mix it a little more and then remove it from the heat.
4. Add the sauce to an individual bowl filled with the bread pudding.

Voila! You have a delicious dessert!