Gluten-free Raspberry and White Chocolate Bread Pudding
  1. Tear bread into small chunks (less than 1 inch in size) and place in a large bowl.
  2. Whisk eggs, cream, and vanilla extract together in a second bowl.
  3. Pre-heat oven to 325.
  4. Pour egg mixture over the bread. Let mixture soak into the bread for 20-30 minutes.
  5. Add raspberries and chocolate chips and stir to combine. Pour mixture into 6-inch round baking dish. Place dish on a baking sheet to avoid spills in the oven.
  6. Bake 35-45 minutes or until set. Insert a toothpick into the pudding to test for doneness. If it comes out clean, the pudding is set.
  7. Serve warm with a side of ice cream, and a drizzle of caramel sauce.

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