Bread Pudding

Name: Bread Pudding
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 slices gluten-free bread; 2 tbsp. melted non dairy margarine; ¾ cup besan/chickpea flour; 1½ cups non dairy milk; ⅔ cup light brown sugar; 1 tsp. cinnamon; 1 tsp. vanilla extract; ¼ cup raisins, or other dried fruit (optional)

Preheat oven to 350°F and lightly grease an 8 × 8-inch baking pan.

Cook30 min
Total30 min
Serves8
LevelEasy

Morning snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

8 slices gluten-free bread
2 tbsp. melted non dairy margarine
¾ cup besan/chickpea flour
1½ cups non dairy milk
⅔ cup light brown sugar
1 tsp. cinnamon
1 tsp. vanilla extract
¼ cup raisins, or other dried fruit (optional)

Method

Preheat oven to 350°F and lightly grease an 8 × 8-inch baking pan.
Cube the bread into bite-size pieces and arrange them evenly into the pan. Drizzle the bread with the melted margarine.
In a small bowl, whisk together the besan, nondairy milk, brown sugar, cinnamon, and vanilla extract until no lumps remain in the batter.
Pour the mixture evenly over the bread until it is fully covered. Press down on the bread pieces gently to fully submerge the bread in the batter. Sprinkle with raisins, if using.
Bake for 35 to 40 minutes, or until golden brown on top and cooked through the center. Store in airtight container for up to 1 week in refrigerator. Reheat at 350°F for 10 minutes before serving