Baked on the Bright Side


Friday Fun with Rudi’s and Gluten Free Fantasy – Bread Pudding

October 14, 2011

Hello Rudi’s fans! I hope you got all your summer clothes put away because October is upon us! It’s time to sip some herbal tea on those cold mornings and whip up some warm comfort food. Today we are going to explore the comforts of home with some good old fashioned bread pudding. Here is what you need:

  • A rectangular Pyrex baking pan
  • Some type of grease for the pan – I use transfat free palm kernel shortening
  • Rudi’s GF Multi-grain or Cinnamon Bread, cut into 1 inch cubes
  • Large mixing bowl
  • Eggs – 4 or 5 depending on how moist you like your pudding
  • Coconut or rice milk – 1 to 2 cups or more for the same reason
  • Whisk
  • Olive Oil – about 2 tablespoons
  • Cinnamon – I’d put about half the container in, but you decide. Put at least a teaspoon in.
  • Nutmeg – Just a dash. Be aware some people are sensitive to nutmeg. If in doubt, leave it out.
  • Vanilla – About 2 teaspoons should do.
  • Some type of sweetener – Honey, maple syrup, agave nectar, molasses, raw sugar or (shudder) processed white sugar. You could also use a combination of theses. Use as little as you can to make it sweet enough. For our family we use about ¼ to ½ cup of honey, 2 tablespoons of molasses and then sprinkle sugar on the top for that extra crisp.

Set your oven on 350 degrees and get your baking pan. Grease the bottom and sides well. This will keep the sugary goo from sticking too badly to your Pyrex. Then toss in the Rudi’s bread cubes. A warning here, if you decide to use a different type of bread you are NOT going to get the same results. I’ve made this recipe with the frozen brick-a-bread type gluten free loafs and they just do not absorb the milk and egg mixture the same way.

Now crack your eggs into you bowl and give them a whisk. Add the milk, oil, spices, vanilla and sweetener, and whisk until the mixture is a bit frothy. A good quality whisk makes this easier. I LOOOOVE my Pampered Chef whisk!

Pour your mixture over the bread in the pan. Be sure all the bread gets evenly moist. If you don’t like what you see at this point, don’t fret. If it looks too dry, just whisk together 1 more egg, ½ cup more milk and a dash more honey and pour it over the top. If it looks too moist, take a turkey baster and suck out some of the liquid.

Sprinkle some sugar and cinnamon on top if you wish to give it some color and put in the oven for about 45 minutes. Make a quick check for an internal temp of 160 degrees. You could also stick your finger in the pudding, but you’ll likely burn yourself if it is done, so I don’t recommend that.

Now let it cool while your family drools over it asking when they can have a piece.

Christine Emmick is the creator and author of glutenfreefantasy.blogspot.com. She has been living the GF lifestyle for almost 4 years and has many baking and cooking mishaps, most of which occur because she is writing, talking on the phone, answering questions of a 5 year old, and thinking of who she needs to email while trying to make dinner. To follow her on Facebook, visit Christine’s Facebook page.

Photo Credit: Wikimedia Commons

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