Cinnamon Raisin Gluten Free Bread Pudding

Adapted from a recipe by Stacy Myers Crock On!

I’m always looking for yummy desserts to try out. I especially like it when I can use my crockpot. My challenge is that I have to bake and cook gluten free. So, here I am trying to adapt yet another recipe to fit our lifestyle. It turned out pretty good!

Ingredients:

6 cups day old bread cubes (I used gluten free bread)

½ cup raisins

4 eggs

1 cup whole milk

½ cup brown sugar

1 ½ teaspoons vanilla

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoons maple syrup

Steps

Butter a 3-4 quart crockpot VERY well. Place ½ of the bread cubes in your crock. Sprinkle with half of the raisins. Place the rest of the bread and raisins on top the first layers. In a mixing bowl, combine eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Whisk. Pour evenly over the bread cubes. Press down gentle with a spoon to coat all pieces of bread with egg mixture. Cover and cook on high for 1 ½ -2 hours or until set. Test with a knife-slide a knife into the center. If it comes out clean, your pudding is done. Drizzle top with maple syrup.

For next time:

I am going to mix the bread with the egg mixture in a bowl and then pour it all in. I had a hard time getting all the pieces wet.

Also I only cooked 1 ½ hours and I think 2 hours would have been better. I like it more firm.

I am sharing this recipe on Gluten Free Wednesdays.
Ligia