This gluten-free recipe for breakfast bread pudding is sure to be a hit at your next brunch party. Because of the soaking time required, assemble this the night before.
Use orange juice in place of the rum.
Preparation time: 10 minutes plus refrigeration time
Cooking time: 20 minutes
Yield: 9 servings
2/3 cup whole milk
1/2 teaspoon cinnamon
4 teaspoons vanilla
1/2 cup plus 1 tablespoon brown sugar
1/4 teaspoon baking powder
6 slices gluten-free bread
3/4 cup raisins
2 tablespoons dark rum
Nonstick cooking spray
1 banana, sliced thinly
2 teaspoons cinnamon sugar
3 tablespoons maple syrup
In a large bowl, whisk together the eggs, whole milk, cinnamon, vanilla, 1/2 cup of the brown sugar, and baking powder.
Cut the bread slices into small cubes, and then stir them into the egg mixture. Cover the mixture and refrigerate it for at least 2 hours.
In a small bowl, stir the raisins into the rum. Cover the mixture and let it cure at room temperature for at least 2 hours.
Preheat the oven to 400 degrees F. Spray a 9-x-9-inch baking pan with cooking spray.
Stir the raisins into the bread mixture.
Spoon half of the soaked bread into the prepared pan. Slice the banana on top of the bread and sprinkle with remaining 1 tablespoon brown sugar. Spoon the remaining bread over the banana slices, pouring any remaining egg mixture on top. Press down gently on the bread cubes to even out the top.
Sprinkle the top of the pudding with cinnamon sugar.
Bake the pudding for 20 minutes, or until the top is lightly browned. Remove the pudding from the oven and drizzle it with maple syrup. Cool the pudding for 10 minutes before cutting.
Per serving: Calories 239; Fat 5g (Saturated 1g); Cholesterol 96mg; Sodium 72mg; Carbohydrate 43g (Dietary Fiber 2g); Protein 4g.