Quick and Easy Bread Pudding with a Twist – it’s Gluten & Dairy Free


The home made, gluten free bread I made two days ago was a little stale today (good sign – as it doesn’t have preservatives).

What do you do with slightly stale bread?  Good old fashioned, bread pudding is one answer.

Slice your bread 1 to 2 cm thick, of approximately 9 pieces (you may prefer to remove the crusts).  Spread a generous amount of your favourite jam on each slice.

Arrange slices in an appropriate sized oven proof dish (layer slices slightly).

In a separate bowl, whisk 3 eggs and 2.5 cups of rice milk.

Pour mixture over the top of the bread so it is covered (make sure all the bread is soaked).  Bake in a 180 degrees C oven (or 160 degrees C, fan forced oven) for 35 to 40 minutes.

Take out of the oven when golden brown on top.   I like to serve it hot with coconut milk yoghurt (dairy free).


Bon appetite


2 thoughts on “Quick and Easy Bread Pudding with a Twist – it’s Gluten & Dairy Free

  1. You will come across distinctive gluten-free breakfast cereals and in addition common cereals which
    might be the natural way gluten-free while in the current market that include anything comprised of corn or rice,
    these kinds of as cornflakes or puffed rice.

    If you go gluten-free you are going to avoid the protein gluten.
    Chef Deb is committed to making your life better – starting with your baking.


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