Preparation time: 10 minutes

Baking time: 30 to 35 minutes

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• Cinnamon-Raisin Bread Pudding with Rum Sauce

Here’s the perfect use for leftover gluten-free cinnamon-raisin bread. If using plain bread, increase the raisins to 3 tablespoons. This recipe uses a store-bought loaf (Udi’s Gluten Free) that has small slices.

Makes 2 servings

Bread Pudding

• 1½ cups ½-inch cubed gluten-free cinnamon-raisin bread (about 2 slices)
• 2 tablespoons dark raisins
• ⅔ cup milk of choice (the richer the better)
• ¼ cup packed brown sugar
• 1 large egg, at room temperature
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon (dash) ground cinnamon
• 1/16 teaspoon (pinch) ground nutmeg (optional)
• 1/16 teaspoon (pinch) salt

Rum Sauce

• 1 tablespoon granulated sugar
• ½ teaspoon cornstarch
• ⅛ teaspoon (dash) ground cinnamon
• 1/32 teaspoon (smidgen) salt
• 2 tablespoons water
• 1 tablespoon rum, or 1 teaspoon rum extract (optional)
• ¼ teaspoon unsalted butter or buttery spread

1. Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease two 3½x2-inch (6-ounce) ramekins and place on a small baking sheet.

2. Make the bread pudding: Divide the cubed bread between the ramekins and sprinkle the raisins on top. Whisk together the milk, brown sugar, egg, vanilla, cinnamon, nutmeg, and salt until smooth. Pour evenly over the bread cubes and press down on the bread to submerge each bread cube in the liquid. Let stand 15 minutes.

3. Cover each ramekin with aluminum foil. Bake 15 minutes. Remove the foil and press the bread cubes down with a spatula. Bake another 15 to 20 minutes, until the tops are browned. Cool the bread pudding on a wire rack for 10 minutes.

4. Meanwhile, make the rum sauce: In a small saucepan over medium heat, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in the water and rum and bring to a boil, whisking constantly. Cook until the sauce thickens slightly, about 2 minutes. Remove from the heat and stir in the butter until melted.

5. Serve the bread pudding warm, topped with a tablespoon of the rum sauce.

Per serving: 350 calories; 9g protein; 4g total fat; 2g fiber; 66g carbohydrates; 98mg cholesterol; 281mg sodium