Clara Gluten Free

Bread Pudding

Hello again! (long time no see, no? Don't worry- I only temporarily fell off of the side of the world because of semester exams. This year, I  actually studied for all of them!!) First of all, here's to hoping all holidays/starts of new years were pleasant +  remain to be so, and second of all, yes, I know bread pudding is not exactly a holiday cookie. But, I made it with my holiday baking, so it's going in the summary series on all that. Anyway, it's a great way to use up stale bread/sweet breads. 

This version I made is kind of like cake and kind of like blondies (you know, the non-chocolate brownies?) and I made it to use up left over baked donuts/crullers from  Sweet Freedom, but I'd recommend against using fried donuts, if anyone eating the pudding wants to have any arteries to speak of afterward! The more traditional way to make bread pudding is to use up regular old stale bread, or cinnamon raisin bread, but being that GF bread is well, gluten free, it tends to disintegrate with fluid, ie the egg-milk mixture for the pudding. So, proceed with caution. As to the general structure of bread pudding, to the best of my knowledge, it is sort of like a custard, but with bread chucks suspended through out. So the eggs for the base, but in this case they leaven (make it rise) a bit too. Oh, and make it really rich. 

Bread Pudding- about 24 small-ish servings

Note: The bread I used was already very sweet, so you might want to add sugar to taste if you are using regular sandwich bread. 

about 5 cups of 1" cubed sweet bread
8 eggs
3 cups of milk
2 tsp vanilla
1/2 cup M & Ms 

1- Preheat the oven to 375 degrees. Whisk eggs, milk and vanilla together. In a large mixing bowl, soak the bread until it begins to dissolve. Pour off and reserve excess liquid. 

2- Fill a large (approx 18" x 22" ) pan with bread mixture. Stir in half of the  M & Ms. Pour left over eggs/milk until half of pan is filled, discard the rest. Top with the remainder of the M & Ms.

3-Bake for about 1 hr, or slightly over, until browned on top (cover with aluminium foil if browning too much) and set (if you poke it, it should feel like a gelled cake). Let cool, and serve immediately.

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