A $6 loaf of gluten-free bread brings out my frugal Midwestern side.
My kids don't like using the loaf end pieces for sandwiches, so I end up collecting them for breadcrumbs. . .or just pitching them. This recipe puts those bread heels to a delicious use! I've tweaked several bread pudding recipes to make one of my kid's favorite treats. Serve it warm out of the oven for a treat
Gluten-Free Bread Pudding
2 cups milk
1/4 cup butter
1/2 cup turbinado sugar or brown sugar
1 teaspoon ground cinnamon or nutmeg
1/2 cup currants or raisins (raisins or dried pears are also heavenly. . .and optional)
1/4 teaspoon salt
4 eggs, slightly beaten
1 teaspoon vanilla
5+ cups cubed bread heels or slices (about 10 slices)
2 T turbinado sugar to sprinkle on top
Prehead oven to 350 degrees.
In a saucepan, heat milk, butter, sugar, cinnamon and salt over medium heat until sugar is almost dissolved and butter is melted. Remove from heat and cool a bit. Stir bread cubes into milk mixture.
Mix eggs and vanilla into bread mixture well.
Pour bread mixture into a buttered 8" x 8" baking pan (you can make this the night before to soak and soften, but this isn't necessary). Sprinkle 2T of turbinado sugar on top for a sweet crunch.
Bake uncovered for 50 minutes, or until a knife inserted 1" from the edge comes out clean.
Serve warm with whipped cream.
Enjoy your frugality!
This recipe isn't dairy free, but it can be modified with your favorite dairy-free beverage of choice and 2 T coconut oil instead of the 1/4 c. butter.