Gluten Free Bread Pudding

Many people who avoid gluten due to medical necessity or lifestyle choice have to find ways to replicate "old favorites" with new products. This recipe is gluten free and lower in fat and sugar than traditional bread pudding. Any bread can be substituted in this recipe, as well as different milk. I did not add additional sugar to the recipe as the vanilla almond milk was sweet enough. You can add an additional 1/2 cup of sugar if you want a sweeter taste.

Ingredients:
2 eggs (I prefer free range)
2 cups vanilla flavor almond milk
2 very ripe bananas
2 tsp vanilla (if not using a vanilla flavored milk)
2 tsp ground cinnamon
4 cups of diced bread (I used UDI's Cinnamon Raisin Bread)
OPTIONAL: 1/2 cup raisins or other dried fruit

Directions:

1. Preheat oven to 350
   
2. Combine the bananas, eggs, and flavoring
3. Dice the bread into small pieces or place in a food processor to dice/shred 
4. Add the bread to the liquid mixture and combine
5. Spray a 9x11 baking pan with olive oil and add mixture to the pan
6. Bake for 30-45 minutes
7. Serve warm with honey, brown sugar, or powdered sugar sprinkled on top for an extra hint of sweetness