So, I guess it was good! I sliced a peach over the bread (before baking), and the one time I made it before I used the raisins. Old, dry pancakes work well in this recipe (that's what I used the first time, and the second time I used pancakes and "rice bread" - cornbread recipe, with rice flour instead of cornmeal).
Bread Pudding (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com
7 slices worth of old GF, DF, CF bread, pancakes or rice bread*
2 tablespoons oil
raisins or fruit (optional)
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon maple (or vanilla) extract
2 cups goat milk
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8x8 inch baking pan*. Drizzle oil over bread. If desired, sprinkle with raisins or sliced fruit.
3. In a medium mixing bowl, beat the eggs, sugar, spices and maple extract. Add the milk and beat until well mixed. Pour over bread.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
*The bread - if you're not sure how much bread to use, just fill the pan with pieces of the bread product you're using until the pan is about 2/3 full. My family liked it with more bread, so it wasn't so gooey like a custard, but it was actually kind of spongy. They liked it like that, but if you like it more like a custard, then you may use less bread. I hope that makes sense ;).
**The baking pan - I used a 6x11 inch pan for when I didn't double the recipe, and a 10x13 inch pan when I doubled it. If you double it, you'll have to bake it longer. I don't know how much longer I baked it when I doubled it, I just left it in the oven until it was done.
|Gluten-free, Dairy-free, Corn-free bread pudding, before "the locusts" came ;).|