Classic Vanilla Custard Gluten-Free Bread Pudding

1.Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.

2.In a large mixing bowl, combine the cubed gluten-free bread and raisins (if using). Set aside.

3.In a medium saucepan, heat the whole milk and heavy cream over medium heat until it starts to steam but does not boil. Remove from heat.

4.In another large bowl, whisk together the granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.

5.Gradually add the warm milk mixture to the egg mixture, whisking constantly to prevent the eggs from cooking. Continue whisking until smooth and fully incorporated.

6.Pour the custard mixture over the bread cubes in the prepared baking dish. Gently press down on the bread cubes with a spatula to ensure they are fully submerged and soaked in the custard.

7.Drizzle the melted butter evenly over the top of the bread pudding.

8.Let the mixture sit for about 15 minutes to allow the bread to absorb the custard.

9.Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.

10.Remove from the oven and let it cool slightly before serving. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.