Gluten-free Bread Pudding with Vanilla Sauce #recipe from author @DarylWoodGerer

FROM DARYL

Krista made me do it!

LOL

Okay, Krista wrote me and asked me if I'd ever made gluten-free bread pudding. A friend of hers who is celiac like me was wondering. I hadn't, but I remember loving bread pudding, so I did a deep dive on the web and found a blog FEARLESS DINING that is truly gorgeous and packed with gluten-free recipes! It was so pretty, I had to trust that the recipes were good.

So I tried this one and, lo and behold, it's delicious.  The vanilla sauce  adds a lovely touch.  I think mine should have been thinner, but it's the flavor that counts.  I'll work on presentation next time.

FYI, I didn't have all the ingredients she recommended (coconut or almond milk), so I tweaked using  regular milk, and it worked out just fine. If you'd like to be faithful to the original recipe, go to Fearless's blog RECIPE and follow along.

Thank you Krista's friend for your query. Because of you, I've found a new go-to recipe that is really EASY to make and yummy.
  

gluten-free Bread Pudding Recipe

3 cups gluten-free bread cubes * see my trick below

4 eggs

2 cups almond or coconut milk (*I used regular milk)

1 teaspoon cinnamon

1/4 cup melted butter

3/4 cup sugar

dash salt

Preheat the oven to 350 F degrees.  Butter an 8x8 baking dish.

Cut the crusts off a loaf of Glutino (or your preference) gluten-free breads.  Cube the crusts.  You can save the leftover bread to use in another recipe.

In a large bowl, mix the eggs and milk.  Add in the cinnamon, butter, sugar, and salt.

Add bread cubes and mix. Allow to sit for 20 minutes so the breads absorbs most of the liquid. Stir every 5 minutes.

Pour the mixture into a baking dish. 

Bake 20-25 minutes until cooked.  (I needed 25 minutes.)

*My loaf of bread crusts made 4 cups of bread cubes. If you want, you could use all of these in the recipe, but I followed the website’s guidelines and just used 3 heaping cups.   So I made croutons with the rest of the bread cubes.  I figure about 8-10 pieces plus heels of bread might make 3 cups.

VANILLA SAUCE

1/2 cup sugar

1 tablespoon cornstarch

1 cup boiling water

1 slice of lemon (rind still on)

1 tablespoon butter

1 teaspoon vanilla

In a small saucepan, mix sugar and cornstarch. Add a little bit of the boiling water and stir.  Then add the rest of the water, the slice of lemon, butter, and vanilla.  Simmer over really low heat for 8-10 minutes, until it thickens.  (I might have overcooked mine because it really thickened. I think it should be syrupy, not jelly-like.  But it’s delicious!)

BONUS

WHAT DID I DO WITH THE EXTRA BREAD CUBES? I MADE CROUTONS. 

I sauteed the croutons in butter in a saucepan, then spread them on this baking sheet. While I made the vanilla sauce, I baked them at 350 degrees F for about 12-15 minutes. Perfect! Yum.

My new book, DESOLATE SHORES, is out. Hope you'll read it or tell a friend.

A chilling murder, an elusive killer, and a family mystery that hits too close to home . . .

After finding the body of her best friend on the icy shores of Lake Tahoe, Aspen Adams refuses to stand by and watch as the local sheriff’s department begins their search for the killer. Launching her own investigation, she’s soon confronted with a growing array of secrets—both about the friend she thought she knew and about many of the people in her own life. As fragmentary clues and escalating dangers threaten to derail her, she must also cope with the disturbing behavior of her deadbeat sister and troubled teenage niece.

Determined to overcome her personal demons over past failures, Aspen is driven to unravel the conflicting evidence and a shifting range of suspects to bring the killer to justice, even as a family trauma unfolds that threatens to upend her life. And as her investigation inexorably leads her to a shocking discovery and taunts her with a solution that is just out of reach, Aspen realizes that the killer wants nothing more than to see her and her niece dead . . .

Order DESOLATE SHORES HERE, trade paperback and e-book

SAVOR THE MYSTERY!

 

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