I had enough bread bits left over and socked away in the freezer to double the recipe, and then some. (I had two extra cups worth so I went ahead and threw that in too. Didn't hurt it at all.) There was even a gluten free blueberry muffin in my stash that I added to the recipe.
The gluten free bread was a cinnamon raisin bread with a decent amount of raisins in it so I didn't add any extra raisins (that the recipe calls for). I also greased my baking dish with organic virgin coconut oil.
(butter, milk & sugar getting heated up to pour over the bread crumbs. I never use margarine.)
(cinnamon for the egg mixture to pour over the bread & milk concoction)
(cinnamon, vanilla & egg mixture)
Ready to go into the oven!
Can you tell I just had to try it?
All the tweaks & changes worked just fine. The gluten free bread worked, we couldn't tell the difference. (Even though there was some regular homemade french bread that went in too. And that blueberry muffin!)
As of this writing, (the morning after) half of that big ol' pan of bread pudding is gone!
Have a great day!