Steve and I attended a party at the home of one of our friends. Each person brought a dish. I made a gluten-free custard bread pudding from a five-star recipe on allrecipes.com. The only substitution I made was switching from bread made from wheat to biscuits made from gluten-free flour.
I sliced the biscuits into cubes and spread them out on the bottom of the pan. I added raisins and cinnamon. The ingredients for the custard I put directly into my blender, half and half, eggs, sugar, salt, and vanilla. The custard ingredients were too much to put all of it into the blender at once.
I discovered this fact the day before when I prepared half a recipe for Steve and me to be sure the dish would turn out well for the party. Half the recipe was all the blender could hold and process. Fortunately I learned this before trying to prepare the full recipe. If you decide to make this delicious custard bread pudding, simply cut the custard ingredients in half and put them directly into the blender. Process until smooth and pour over the biscuit cubes (or bread cubes if you are not allergic to wheat) and raisins. Prepare the second half-recipe for the custard the same way and pour it into the pan, also.
The baking dish of custard bread pudding must lowered into a larger pan of boiling water. The boiling water should come halfway to the top of the baking dish. This step keeps constant moisture in the oven, which allows the custard to set up properly. The oven temperature should be 300 degrees. I used our turkey roasting pan for the boiling water container. (See the recipe link above for ingredient amounts.)
This is a very easy recipe to prepare. There are few ingredients. However, if you make the gluten-free version, you must first bake gluten-free biscuits to substitute for the bread. The custard pudding makes this dessert very moist and delicious.