Gluten-Free Bread Pudding - nonstick cooking spray

Method

• Preheat oven to 350°F.
• Spray a 9-inch square casserole dish liberally with nonstick cooking spray.
• Cut bread into 1-inch cubes and set aside.
• In a large mixing bowl, whisk together eggs, half-and-half, sugar, butter, vanilla extract, cinnamon, nutmeg, and salt until combined. Add bread cubes and raisins (if using) to bowl. Gently fold with a rubber spatula until all the bread is thoroughly coated in half-and-half mixture.
• Transfer soaked bread cubes to casserole dish. Cover dish with foil.
• Bake bread pudding for 30 minutes on middle rack of oven.
• Remove foil and continue baking for 15-20 minutes, until golden brown on top and a toothpick inserted in center comes out clean.
• Check to see that bread pudding is done. Remove from oven or add time as needed.
• If serving warm, allow bread pudding to cool for at least 15 minutes before plating. To serve cold, chill bread pudding in refrigerator for at least 2 hours. Dust with powdered sugar, if desired, immediately before serving.