Cran-Apple Raisin Bread Pudding

I have to admit, I have always been a huge fan of bread pudding; however, I have a weird texture issue so I was quite worried about creating a gluten free recipe. OH MY GOSH. It was so delicious. Filled with fresh apples, craisins, raisins, and cinnamon, it was a hit. The texture was great, so I am glad it turned out well on the first try. (NOTE: Every time I try a new brand of bread and don't like it, I freeze it in cubes. I don't like to waste them, so I use them for stuffings, breadcrumbs, etc. It also included the "butts" of the bread because I don't eat those.)

• 5 cups of gluten free bread (cut in 1/2 inch cubes)
• 1/2 stick butter (melted)
• 4 eggs
• 2 cups of milk
• 3/4 cup of sugar
• 3 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/3 cup craisins
• 1/3 cup raisins
• 1/3 cup fresh apple (diced into 1/2 inch cubes)

1. Pour bread cubes into a 9-inch square baking dish. 
2. Pour butter over the bread and slowly toss to coat the bread. 
3. In a mixing bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla. Once mixed, stir in the remaining ingredients. 
4. Pour over the bread cubes. 
5. Cover with foil and refrigerate for two hours. 
6. Preheat oven to 350 degrees and bake covered for 50-60 minutes. The center should be set and the top of the bread pudding should be golden brown. 
7. Let it cool for at least 10 minutes before serving. 
8. Enjoy! 

xoxo,

Jade