Raisin Bread Pudding, full of flavor and gluten-free

I love this simple recipe for Raisin Bread Pudding.  It takes 10-15 minutes of your time and 2 1/2 hours to bake in the slow cooker.cropped-0301.jpg


  • 4 cups of dried bread, GF*
  • 1 cup raisins, GF
  • 4 large eggs
  • 1 cup of sugar
  • 1/4 cup of brown sugar
  • 1 TBS. cinnamon, ground
  • 1/4 tsp. nutmeg, ground
  • 1-14 oz. can of coconut milk or 1 1/2 cups half-half or whipping cream


Place a trivet and 2 cups of hot water in the inner bowl of a slow cooker.  Cover it and turn it on to high.

Grease a 2 qt. bowl (oven proof).  Layer the bread crumbs and the raisins.  Mix the next 8 ingredients and pour them over the layers of bread crumbs and raisins. Cover the bowl with 2 layers of damp paper towels.  Place the covered bowl on the trivet and cover the crock pot.  Set the timer for 2 1/2 hours.  Serve it hot or cold.

We love ours, the old-fashioned way, with a scoop of Greek yogurt drizzled with honey.

Pofta Buna (Bon Apetite)!

* I use about 4 cups of dried leftover bread from toasts or the ends of the loaves; UDI’s GF bread loaves, 10-12 oz. each, make about 4 cups of dried bread.


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