Baked on the Bright Side


Rudi’s Gluten-Free Bakery Bread Pudding

December 21, 2010

If you’re looking for a tasty, sweet treat that’s completely gluten-free, this bread pudding fits the bill. Created by Justin Cucci, chef and owner of Denver’s popular Root Down Restaurant, this Bread Pudding made with a Colorado-based Stranahan’s Whiskey Sauce will satisfy any sweet tooth.

Created by Justin Cucci, Root Down chef and owner

Makes 20 servings

BREAD PUDDING CUSTARD

  • 4 eggs
  • 1 quart milk
  • 2 cups granulated sugar
  • 2 teaspoons vanilla paste
  • 1 teaspoon cinnamon
  • .25 teaspoon salt
  • 4 loaves of Rudi’s Gluten-Free Bakery Original Sandwich Bread

METHOD

Blend all ingredients with the stick blender.

Soak approximately 4 loaves of Rudi’s Gluten-Free Bakery Original Sandwich Bread broken into pieces for about 30-45 minutes in the mixture.

Bake at 325 till golden brown and baked through.

STRANAHANS WHISKEY SAUCE

  • 1/2 pound whole butter
  • .25 cups water
  • .5 teaspoon nutmeg, freshly grated
  • .25 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 each Egg
  • pinch cayenne
  • 1/2 cups stranahan’s whiskey

METHOD

Melt butter, sugar, and water in saucepan. In separate pan, reduce whiskey by half. Add the burned off whiskey to the first saucepan with the nutmeg, cayenne and salt. In a bowl, blend the eggs with a stick wand and once blended, temper into the bourbon sauce slowly. Remove from heat.

Add the sauce to the bread pudding custard. Best served when slightly hot.