Baked on the Bright Side

Cinnamon Spiced Apple & Bread Pudding Parfaits

August 12, 2011


By using the Rudi’s products, I feel so good about being able to create previously “off limits” sweet and savory dishes for my friends that cannot eat gluten. Because my dessert is easy to make, can be served “fancy” in stemmed glasses or right in the ramekins for a more casual occasion, this recipe has something for everyone. And if all you have on hand is pears or peaches but no apples, you can easily substitute one fruit for another. The Rudi’s Cinnamon Raisin bread could also be used for an extra pop of cinnamon. Enjoy! Time to prepare: 1 hrs


2 tablespoons softened salted butter

6 large eggs, at room temperature, lightly beaten

1/3 cups brown sugar

1/2 teaspoon salt

1 ½ cup whole milk

3/4 cup heavy cream

1 tablespoon pure vanilla extract

1 1/2 teaspoons cinnamon

3/4 teaspoon freshly grated nutmeg

4 cups – ½ inch diced Rudi’s Original Gluten-Free Bread


1 stick cold salted butter
1/4 cup packed light brown sugar
1/4 cup amber or spiced rum (apple juice may be substituted if serving to children)
Pinch salt
1 1/2 cups peeled and sliced tart apple, such as Granny Smith
3/4 cup sweetened dried cranberries, roughly chopped

sweetened whipped cream


  1. Preheat oven to 350F. Butter 6 one cup ramekins with softened butter and place on a baking sheet. Set aside.
  2. In a large bowl, whisk together beaten eggs, brown sugar, salt, whole milk, heavy cream, vanilla extract, cinnamon and nutmeg. Gently stir in diced Rudi’s Original Gluten-Free Bread, pressing down slightly so the bread absorbs the milk mixture.
  3. Allow mixture to rest 5 minutes and then ladle in to prepared ramekins.
  4. Bake bread puddings on the center rack of the oven until puffed up, slightly browned on top and center is set, about 35 to 40 minutes.


  1. In the meantime, over medium heat, combine butter and brown sugar in a medium skillet, whisking until the sugar is dissolved.
  2. Add the rum (or apple juice) to the pan (be careful as it will flame) and whisk until combined. Add salt, sliced apples, 1/2 cup of the dried cranberries and cook until the apples are soft, about two to three minutes.


  1. When ready to serve, run a knife around the edges of the ramekins and turn puddings on to a cutting board.
  2. Cut in half horizontally and place bottom half in a martini, wine or other stemmed glass. Top with a spoonful of warm buttered apple sauce, the top half of the bread pudding, more sauce, a sprinkle of the remaining sweetened dried cranberries and a dollop of sweetened whipped cream.

Serve immediately.

Recipe by Laurie Lufkin

Leave a Reply

You must be logged in to post a comment.