Fruit Cobbler Bread Pudding

By laurenzembron

Ingredients

• Six slices of gluten-free bread at room temperature.
• 4 large eggs.
• 1/4 cup unsweetened almond milk.
• Honey, maple syrup or both to make 1/4 cup.
• 1 tsp cinnamon.
• 1 tsp vanilla extract.
• 1/4 tsp lemon extract.
• 1/4 tsp hazelnut extract (or almond).
• 1/4 cup chopped nuts (I used slivered almonds).
• 3 small peaches or plums.
• 1 pint blueberries.
• 1/4 cup chopped dried fruit (I used apricots).
• 1 tsp fresh, chopped mint.

Details

Adapted from thedustybaker.com

Preparation

Step 1

Place bread in a square Pyrex pan, 8″ or 9″, overlapping bread as best as possible.
In a small bowl, beat all the ingredients from the eggs to the extracts, in that order, whisking continually.
Pour over the bread and flip bread so that all is soaked in egg mixture.
Leave overnight to absorb.
When ready to assemble and bake, preheat oven to 350°.
Rinse, peel, pit and dice the fruit.  Place in a small pot over medium heat and heat until the blueberries burst and the fruits soften.
Stir in the dried fruit and mint, and pour over bread mixture.
Bake for 45 minutes until the bread rises and the fruit starts to bubble.