gluten free apple cinnamon bread pudding

How To Make gluten free apple cinnamon bread pudding

• Step 1
  Preheat oven to 350°F. Grease a 2 1/2-quart baking dish.
• Step 2
  Warm the half & half over medium heat; add the raw sugar and stir until dissolved. Set aside to cool slightly. Whisk the eggs in a medium bowl until well-blended.
• Step 3
  Cut the bread into 3/4-inch cubes and place in a large bowl. Peel the apples if desired, and chop into 1/2-inch pieces. Mix with the bread cubes.
• Step 4
  Slowly whisk the half & half into the beaten eggs, and add the vanilla extract, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes, stir, and let sit for 5 minutes, stirring occasionally.
• Step 5
  Transfer the bread pudding mixture to the greased baking dish. Press down the bread cubes to help them be covered with liquid as much as possible.
• Step 6
  Bake until the custard is set and the top is nicely browned, about 45 minutes. Let sit for 15-20 minutes before serving. Scoop the pudding into individual dishes and spoon 2 tablespoons rum sauce over each.
• Step 7
  RUM SAUCE: In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes.
• Step 8
  NOTE: I used Udi's Cinnamon Raisin Gluten Free Bread for this recipe, but any brand of a good gluten free bread will work just as well.
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