I came up with this recipe after scoring a reduced-price Udi’s gluten free raisin bread loaf from the day-old bakery cart at the grocery store. This is a great way to use up GF bread that is past its prime, since it’s too expensive to waste! However, we were low on milk, so I searched the internet for recipes that use evaporated milk and found an easy one on the Carnation site that I modified by adding extra butter and substituting some rum extract, one of my husband’s favorite flavorings. I used 9 slices of bread for a “cakey” bread pudding, so if you prefer a more traditional pudding texture, use 8 slices.
The original recipe called for bread and raisins, not raisin bread, so if you don’t have raisin bread you can substitute 8 slices of GF bread and 1/2 c. raisins. I used a little less sugar than the original recipe called for, since the bread was already sweetened, so add another tablespoon of brown sugar if using plain bread. If you’re not a fan of rum flavoring, or don’t have it on hand, just substitute additional vanilla extract for the rum extract. To make this dairy free, substitute 1 1/2 c. original almond milk for the evaporated milk, since I have found that they both have the same creamy texture and have successfully substituted that in the past.
Gluten Free, Buttery Rum Raisin Bread Pudding
8 or 9 slices gluten free raisin bread, cut into 1/2 in. cubes
2 eggs, beaten
1 12-oz. can evaporated milk (NOT fat free) or 1 1/2 c. almond milk
1/3 c. brown sugar
5 T. butter or DF margarine, divided (if subbing unsalted oil, like coconut oil, add 1/8 tsp. salt)
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 tsp. rum extract
Cube bread and set aside. In a large mixing bowl combine beaten eggs, brown sugar, and 1/2 of the evaporated milk. Melt 3 T. butter and add to mixing bowl with remaining ingredients and milk. Stir until combined. Add bread cubes and stir until coated.
Preheat oven to 350 degrees. While oven is heating, set a timer for 5 min. and grease an 8″ x 8″ pan. When the timer goes off, stir bread and transfer to prepared pan, pressing down on the mixture with a spatula. Set timer for 5 min. again. Cut remaining 2 T. butter into 8 cubes and place on top of bread mixture.
When the timer goes off, place pan in the oven and bake for 35-40 min. or until a knife inserted in the center comes out clean. (Mine took 35 min.) Serve warm with whipped cream or, for a sweeter bread pudding, drizzle with caramel or butterscotch sauce. For a dairy free topping, I’d suggest a powdered sugar glaze with almond milk and vanilla.