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).