Ingredients
8-10 cups gluten-free bread cubes (brioche or challah preferred)
4 large eggs
1 cup heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons melted butter (for greasing and drizzling)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter.
Step 2: Cut the gluten-free bread into 1-inch cubes and place them in a large mixing bowl.
Step 3: In a separate medium bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
Step 4: Pour the custard mixture over the bread cubes and toss gently to ensure every piece is coated.
Step 5: Let the mixture sit for 30 minutes at room temperature so the bread can fully absorb the liquid.
Step 6: Transfer the mixture to the prepared baking dish and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
Step 7: Remove from the oven and let cool for 10 minutes before serving warm.
Notes
Ensure the bread is slightly stale or toasted for the best texture results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg