Breakfast Bread Pudding (GF) August 14, 2016 By Jump to recipe Breakfast Bread Pudding August 14, 2016 by EIR Category Recipes Gluten Free Breakfast Bread Pudding Persons 4 Prep Time 20 minutes Cook Time 60 minutes Ingredients 1 1/2 cup almond milk 4 large egg whites, raw 2 tbsp raw maple syrup 1/2 tsp 100% pure vanilla extract, no alcohol 1/2 tsp cinnamon, ground 4 item whole grain bread, gluten free 1/2 cup apple w/skin, raw, chopped 1/4 cup raisins, seedless 1 tsp extra virgin olive oil, 100% cold pressed, unrefined Instructions Preheat oven to 350 degrees. In a large bowl combine milk, eggs, brown sugar, vanilla and cinnamon. Whisk until combined. Cube the bread. Add bread, chopped apples and raisins. Mix until all liquid is combined and the bread has soaked up much of the liquid. Lightly coat an 8x8- inch baking dish with 1 teaspoon butter. Transfer the bread mixture into baking dish. Cover with foil and bake for 40 minutes. Uncover and continue baking another 20 minutes or until golden. Let stand 10 minutes before serving. Can make this dish up to a 1 day ahead. Do not bake. Cover and refrigerate until ready to bake. Remove from refrigerator and let stand 10 minutes before baking. Follow baking instructions. Great as leftovers. Tags baked goods, bread pudding, breakfast, breakfast pudding, Eating in the Real, Eating in the Real with Renee, gluten free baking, pudding © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.