The Rabbit Died Bread Pudding... mmm...

Ever have a zillion bread bags in the fridge with a crust or two in them? Around here it appears I am the only one who actually eats the crusty end of the loaf (I prefer it especially when toasted).

So the story goes, one day I decided to clean out all these bags of ends from the fridge. Initially I thought to cut them up and freeze them for croutons later. But when I had them all cut I suddenly shifted gears and had a hankering for Bread Pudding. Also there were no raisins in the house (the rabbit died) and my wife has an intolerance for Vanilla.

What to do, what to do? I put on my James Barber chef’s hat and started rooting around in the cupboards. The following was the result!

(Substituting Apples and Almond Extract for the traditional Raisins and Vanilla takes Bread Pudding in a whole new direction!)


  • 8 slices day-old Gluten Free Bread
  • 2 tbsp vegetable oil (or margarine / butter – melted)
  • 1 medium apple
  • 4 eggs – beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp almond extract


  • Preheat oven to 350.
  • Break bread into small pieces in an 8 or 9 inch square baking pan / casserole dish.
  • Drizzle oil / margarine / butter over bread.
  • Core and dice apple to about 1/4 – 3/8 inch pieces.
  • Grab your favourite mixing bowl and toss in the eggs, milk, sugar, cinnamon, and almond extract.
  • Beat until well mixed.
  • Pour over bread, and lightly press down with a fork until the bread is covered and soaking up the egg mixture.
  • Bake in the oven for 45 minutes or until the top springs back when lightly tapped (think foam rubber).
  • Serve warm, cool or from the fridge next morning for breakfast – it’s ALL good!

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