Gluten Free French Toast Bread Pudding Recipe
I love French toast. I love bread pudding. So, what’s not to love about a Gluten Free French Toast Bread Pudding recipe? I should also add that I love brunch – it is one of my very favorite ways to entertain, so the fact that this recipe is kind of a perfect brunch dish makes it all the more lovable.
When I host a brunch, I like to get as much done ahead of time as I can so that I can enjoy my guests. No one wants to be chained to the stove when you could be having a mimosa and chatting with friends!
For a pretty presentation, I made this in ramekins but if you don’t happen to have 8 ramekins on hand it can also be made in one larger baking dish (like a lasagna pan) which is actually a good way to get more servings out of the recipe, especially if children are attending your brunch.
Another thing I love about this recipe is that you can alter it to fit your dietary needs. Don’t want to use dairy? No problem – use coconut, rice or almond milk instead. Want to cut back on the fat? Just use milk in place of the half and half. You can even use 2% milk but I would not recommend using fat free unless you really, really have too. The recipe is also refined sugar free – always a plus!
I used Kinnikinnick’s NEW bread for this recipe and let me just say, if you have not yet tried their new bread, DO! They have worked hard to get it right and they really have succeeded! You can actually spread this bread with peanut butter and it won’t rip apart. And, unlike many gluten free breads out there, you don’t have to toast it first to make it palatable! I used the soft multi-seed variety because I liked the added texture it gave the final dish, but you could also use the soft white bread variety.
All you need to add to this dish for a simple, lovely brunch is some fruit, coffee and juice (and maybe a little champagne) – easy, stress-free and super delish!
- Butter or gluten-free nonstick cooking spray
- 12 slices Kinnikinnick gluten free bread
- 8 large eggs
- 5 cups half and half (or milk – dairy free is ok too)
- ¼ cup maple syrup plus more for serving
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Butter (or spray) either eight 1 cup ramekins or a 12- by 9-inch baking pan.
Cut the bread into 1 inch cubes. Combine the eggs, half and half, maple syrup, salt and vanilla in a large mixing bowl and whisk well to combine. Add the bread cubes, stir to combine and either divide the mixture among the prepared ramekins or pour into the baking dish. Let sit for 10 minutes.
If using ramekins, place all the ramekins on a rimmed baking sheet and cover the whole thing with foil. Cut a few slits in the foil to let the steam escape and place in the oven. If using a baking dish, cover the dish with foil, cut a few slits in the foil and place in the oven.
For ramekins, bake for 30 minutes, remove the foil and bake another 20 – 30 minutes or until browned and the custard is set. For a larger baking dish, bake for 45 minutes, remove the foil and bake another 40 – 45 minutes. Let cool slightly and serve with maple syrup.
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