This decadent gluten-free bread pudding will knock your socks off. The saltiness of the crispy prosciutto gives it some balance so it’s more than just sweet. If you don’t eat pork, turkey bacon is a great substitute. If you are vegetarian add 1/4 tsp salt to the egg-milk mixture. I like the texture of Rudi’s Gluten-Free Bread for this recipe-it holds up nicely to the soaking and stirring. A lot of other gluten-free breads fall apart.
If you want an amazing breakfast, use a slice of the bread pudding for French toast!
6 slices Rudi’s Gluten-Free Original Sandwich Bread, slightly staled, leave out over night
3/4 c milk, or milk substitute
2 Tbsp white sugar
1 tsp vanilla extract
3 ounces prosciutto
2 tsps oil
1 large banana
2 Tbsp butter
6 Tbsp brown sugar
1 1/2 tsp cinnamon
1/4 cup dark rum
Pre-heat the oven to 350° and generously grease an 8.5 x 4 loaf pan with oil spray.
If your bread is not stale, lay the slices on a baking sheet and bake at 350° for a few minutes to dry it out a little. Cut into 1/2″ squares.
Beat the eggs, milk, white sugar and vanilla together in a mixing bowl.
Cut the prosciutto into 1″ x 1/4″ strips.
Use a regular steel skillet, not non-stick, for this. Heat it for a minute or two over a low-medium flame. Add the oil and swirl the pan to spread the oil. Add the prosciutto and cook slowly, stirring every so often until it becomes crispy. Do not crank up the flame or it will burn. Remove the prosciutto from the skillet but do not clean out the pan. There is all kinds flavor stuck to the bottom that you’ll make good use of.
Cut the banana into small bite-sized cubes.
Add the butter, brown sugar, and cinnamon to the skillet and stir until melted and the sugar is dissolved. Be sure to scrape the bottom of the pan to loosen what’s leftover from the prosciutto. Add the banana, stir and cook for about a minute. Remove the pan from the burner and add the rum. Place the pan back over a medium-high heat and simmer until the liquid becomes syrupy. Add the bread cubes and half of the prosciutto to the pan and stir until the bread is evenly coated.
Pour the bread into the loaf pan. Give the egg-milk mixture a quick stir and pour over the bread. Press the bread down so that all of it soaks into the liquid. Top with the remaining prosciutto.
Bake for 45 minutes or until the top springs back when touched. Allow to cool for at least 20 minutes. Serve topped with whipped cream.
About Chef Janet:
When food allergies led me to become gluten-free more than 10 years ago, I was faced with limited and sometimes unappetizing gluten-free options. More recently, the number of gluten-free products has expanded to the point of confusion! If you live gluten-free, you have probably experienced the same reality. I was inspired to become a chef, and studied Culinary Arts at Le Cordon Bleu College. I apply my culinary knowledge to creating gluten-free dishes that rival your all your favorites and will satisfy even the fussiest eaters.
I’m a Certified Culinarian with the American Culinary Federation and am ServSafe® Certified with the National Restaurant Association. I have a Master’s Degree in Education from UCLA and more than 20 years as a teacher and trainer. I combine my skills as a teacher and chef to design customized gluten-free recipes and menus and then teach you to prepare them for your family and friends.