Classic Bread Pudding with Vanilla Sauce, Gluten Free

Instructions

1. 1

   Dry the bread thoroughly

   Heat the oven to 325°F. Spread the gluten-free bread cubes in a single layer on a large rimmed baking sheet and bake for 25 to 30 minutes, tossing twice, until the cubes are dry and firm all the way through and feel light in the hand. Gluten-free loaves hold more water than wheat bread, so give them the extra time; an underdried cube collapses into mush in the custard. Cool completely on the sheet.

2. 2

   Butter the dish

   Rub the softened butter over the bottom and sides of a 9x13-inch baking dish. Raise the oven to 350°F.

3. 3

   Whisk the custard

   In a large bowl, whisk the whole eggs, yolks, granulated sugar, and brown sugar until smooth and slightly lightened. Whisk in the milk, cream, vanilla, cinnamon, nutmeg, and salt until fully combined. This custard uses a touch less milk than the wheat version, since gluten-free crumb releases some of its own moisture as it bakes.

4. 4

   Soak the bread briefly

   Add the cooled cubes and the raisins, if using, and fold gently just until coated, then press the top layer under the surface. Soak for only 15 to 20 minutes, pressing down once or twice. Gluten-free bread absorbs fast and turns fragile, so stop while the cubes still hold a defined square edge. Fold with a light hand from here on; aggressive stirring shreds them.

5. 5

   Pan it and butter the top

   Scrape the mixture into the buttered dish and spread it evenly, leaving the surface slightly uneven. Pour over any custard left in the bowl, drizzle the melted butter across the top, and scatter on the turbinado sugar if using.

6. 6

   Bake

   Bake at 350°F for 50 to 60 minutes. Gluten-free puddings brown faster than they set, so judge by the center, not the color: it should puff and move as a single soft unit, and a knife in the middle should come out coated but not wet. Tent with foil once the top is deep golden, usually around the 35-minute mark.

7. 7

   Make the vanilla sauce

   Whisk the cornstarch into the milk until smooth. Warm the cream, sugar, butter, and salt in a small saucepan over medium heat, stirring until the butter melts and the sugar dissolves. Add the slurry and whisk constantly until the sauce bubbles and thickens enough to coat a spoon, 2 to 3 minutes. Off the heat, stir in the vanilla.

8. 8

   Rest and serve

   Rest the pudding at least 20 minutes before serving. Gluten-free versions need the extra few minutes to firm up and reabsorb loose moisture, and the texture improves noticeably as it settles. Spoon into bowls and pour the warm vanilla sauce over.

9. You did it! Help us bring baking back home by selling your delicious baked goods on Homebaked!

Baker's Tips

• 1.

  Day-old bread is a shortcut, not a requirement. The 325°F drying step gets fresh bread to the same place in 20 minutes and gives you more control.

• 2.

  Dense country loaves and sourdough work, but they drink slowly. Give them a 45-minute soak instead of 30, and expect a chewier, less silky result than challah gives you.

• 3.

  Tear rather than cut some of the bread. Ragged edges catch butter and crisp into the best bits on top.

• 4.

  Assemble the whole thing the night before, cover, and refrigerate. Pull it out 30 minutes before baking and add about 10 minutes to the bake time.

• 5.

  The custard is set at around 170°F in the center if you want to check with an instant-read thermometer. Push past 185°F and the eggs tighten and squeeze out liquid.

• 6.

  Swap a tablespoon of the vanilla in the sauce for bourbon or dark rum, stirred in off the heat, for a grown-up version.

• 7.

  If the sauce thickens too much as it cools, whisk in a splash of warm milk over low heat to loosen it back up.