Is anyone here a gluten-free baker?
I want to make bread pudding, and I wondered if there were any pointers I should know about? I know you have to soak the bread cubes for at least an hour in the milk and egg mixture before baking, because it's so hard to get gluten-free bread soaked through (learned that from French Toast). Thinking about using Eggbeater's (liquid egg whites in a carton) in place of some or all of the whole eggs. I've got some caramelized apples that I want to fold in as well.
For the uninitiated, bread pudding is a popular dessert in New Orleans.