Last Sunday, I made this delicious breakfast dish. Have you ever had bread pudding? It’s soft, sweet, and custardy. And because it’s so rich, a little goes a long way. We paired slices of this cinnamon bun bread pudding with scrambled eggs and fruit – it was the perfect meal.

Traditionally, bread pudding is made with slightly stale French bread. This version uses four gluten-free Udi’s cinnamon buns, although I imagine you could use any type of cinnamon-raisin bread, gluten-free or not (you’d probably use 5 – 7 slices of bread, depending on the thickness; Udi’s cinnamon buns aren’t very large).

Click through for the recipe.  Don’t worry – this ‘click through’ feature isn’t a regular thing on HTP. It’s just for giveaways and reviews.

My favorite part of this dish was how long it lasted! Like I said, a little goes a long way, but it also kept very well in the fridge. Just pop it in the microwave for a minute and – tada! – a delicious breakfast. This dish would be great for brunch or even something extra-special, like Christmas morning.

Cinnamon Bun Bread Pudding

Ingredients:

• 4 Udi’s cinnamon buns
• 1/4 cup raisins
• 1/2 cup chopped pecans
• 4 eggs
• 1/2 tablespoon vanilla extract
• 1/2 cup loosely packed brown sugar
• 2 tablespoons butter (I used Earth Balance)
• 1 and 3/4 cup milk (I used unsweetened vanilla almond milk)
• Sprinkle of cinnamon and nutmeg
• Half a packet of icing – optional (comes with the cinnamon buns; if you don’t have this icing because you are using another type of bread, I don’t think it’s necessary for the recipe).

Directions:

• Preheat oven to 350 degrees.
• If frozen, thaw cinnamon buns. Then, chop into bite-sized pieces. Place in large bowl with raisins and pecans.
• In a small bowl, melt butter in microwave. Mix in brown sugar until smooth.
• In another bowl, beat eggs. Add in the butter and brown sugar mix, vanilla extract, milk, cinnamon, and nutmeg.
• Pour liquid over bread and mix thoroughly. Let stand for several minutes so liquid can absorb; mix regularly to ensure every piece of bread gets soaked.
• Greas a 8-inch pie dish (I used a cast-iron skillet). Pour in bread mixture, pressing down firmly with a spatula. Cover with foil (very important).
• Bake for 50 minutes. Remove foil and bake for another 10 minutes.
• Remove from oven and let cool for 10-15 minutes (also very important). Drizzle with icing. Slice and enjoy.

Happy brunching!

Learn more about living gluten free! Visit Udi’s. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Comments submitted may be displayed on other websites owned by the sponsoring brand.

What is your go to gluten free meal?