I normally eat a pretty healthy breakfast: some protein and vegetables or fruit, normally what you might think of as being for lunch or dinner. It could be a piece of salmon, or maybe leftovers from one of my go-to gluten-free dinner recipes.
Every so often, though, I want a more traditional breakfast. Sometimes I make pancakes. But sometimes, I really want something special. That’s where this gluten-free cinnamon-raisin bread pudding comes in. It’s delicious, easy to make, and converts to gluten free and dairy free in a snap. The perfect Easy, Tasty Gluten Free recipe!
This is one of the few times when I will use a commercial gluten-free bread (or any gluten-free bread, really). I like the Schar® white sandwich bread, but you can use any white bread you like. I stay away from multi-grain breads for this one; seeds don’t belong!
This recipe is for serving one hungry person; if you’re feeding several, you can scale it up to make a happy household.
3 slices soft gluten-free bread
½ cup raisins
½ cup brown sugar
½ cup granulated sugar
2 tsp ground cinnamon
1 tsp each grated cardamom and nutmeg
25 grams melted butter (vegan butter OK)
1/3 cup milk (vegan milk OK)
Preheat the oven to 180°C/350°F.
Cut the bread into squares and toast in the oven until lightly browned, about 10 minutes.
Separately, mix the egg, sugars, seasonings and melted butter and stir well. Then mix in the milk.
Put the toasted squares into a small baking pan and toss with the raisins. Pour in the sugar mixture and stir, making sure that all of the toast squares are coated.
Bake uncovered for 15 minutes, then cover lightly with aluminum foil and bake for another 15 minutes. Remove and cool slightly. Eat right from the pan.
Top this gluten-free cinnamon-raisin bread pudding with caramel sauce, whipped cream, stewed fruit, berries, or even ice cream and really blow the top off of breakfast!
Get more recipes like this one in my cookbook, Easy, Tasty Gluten Free.