Baked on the Bright Side


Creole Style Bread Pudding

August 9, 2011

SERVES 12

Firstly because it is seriously the best bread pudding ever! Secondly because it won rave reviews from my humanities class about life on the mississippi. i graduate with my bachelors degree in psychology in may and this class was one of my final required courses. everyone loved this pudding and didn’t even know it was gluten-free. Time to prepare: 1 hour

Bread pudding:

1 loaf of rudi’s gluten free bread (any kind), cubed

6 eggs

3 cups whole milk

1 13.5 oz can coconut milk

1 cup plus 3 Tbs sugar, divided

1/2 cup currants

1 Tbs vanilla extract

2 tsp butter

2 tsp ground cinnamon

Sauce:

1 stick butter (8 Tbs)

1 cup packed brown sugar

1/2 cup heavy cream

2 Tbs apple cider or rum

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup pecans, toasted and chopped

1 tsp vanilla extract

1/2 tsp lemon juice

  1. preheat oven to 300. place cubed bread on a baking sheet and bake in the preheated oven for 10 minutes or until “stale” but not browned.
  2. To make the bread pudding, whisk together the eggs, milk, coconut milk, 1 cup of sugar, currants and vanilla extract in a large bowl. stir in the “staled” bread until well combined; let stand at room temperature for 30-45 minutes.
  3. Increase oven temperature to 350. coat a 9 x 13 baking dish with 2 tsp butter. transfer the soaked bread mixture to the baking dish. set aside.
  4. Combine the remaining 3 Tbs sugar and cinnamon in a small bowl. sprinkle over bread pudding. bake the pudding until the center is set, about 1 hour. remove to a cooling rack; let rest for 20-30 minutes before serving.
  5. For the sauce, melt the butter with the brown sugar in a saucepan over medium heat until melted and smooth, whisking constantly for about 2 minutes. whisk in the cream, cider or rum, cinnamon and salt.; bring to a simmer and cook until sauce begins to thicken and is reduced to about 1 1/2 cups, about 5 minutes. stir in pecans, vanilla extract and lemon juice. serve the sauce warm over the pudding.

Recipe by Martine Walker

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