Gluten Free Bread Puddding is made with Gluten Free Breakfast Bread soaked with fresh custard, studded with brandy-soaked raisins and fresh apples cooked in maple syrup- all drizzled with warm brandy sauce. Is anyone thinking what I am - comfort food squared!!
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1/3 cup raisins OR currants
- 2 tablespoons brandy OR rum
- 2 peeled, cored apples sliced 1/4" thick
- 1/4 cup maple syrup
- 2 teaspoons cinnamon (1/2 t. for apples - 1 1/2 t. for pudding )
- 6 thick slices, cubed (1/2"} Gluten Free Breakfast Bread (recipe link below)
- 2 cups heavy cream OR canned coconut milk
- 1/2 cup sugar
- 3 lightly beaten eggs
- 2 tablespoons butter
- 1 teaspoon vanilla
- For Sauce:
- 1/2 cup firmly packed brown sugar
- 4 tablespoons butter
- 1/2 cup heavy cream OR coconut milk
- Pinch of salt
- 2 tablespoons brandy OR rum
- 1/4 teaspoon vanillla
Preparation:
Preheat oven to 325°
Gluten Free Breakfast Bread Recipe
Tip:Bread Pudding and Sauce can be made up to two days before serving. Reheat briefly before serving.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Gluten Free Breakfast Bread Recipe
- Combine raisins and 2 tablespoons brandy in a small bowl. Soak for 20 minutes. Drain and reserve brandy.
- Sauté sliced apples with maple syrup and 1/2 teaspoon cinnamon over medium low heat until translucent, but not mushy, about 8 minutes. Set aside.
- Heat cream OR coconut milk and sugar over medium high heat until sugar dissolves. Remove from heat.
- Slowly add 1 tablespoon of the hot cream mixture to the lightly beaten eggs and whisk. Slowly drizzle about 3 more tablespoons of the hot liquid into the eggs and whisk constantly. This is called "tempering the eggs" and prevents them from turning to scrambled eggs when you add them to the hot liquid.
- Slowly drizzle the egg mixture into the pan of hot liquid. Whisk constantly. Cook on low heat for 2 more minutes. Remove pan from heat.
- Add cinnamon and brandy reserved from soaking raisins.
- Place 2 tablespoons of butter in a medium sized baking dish (9x9"). Place in preheated oven, just until butter melts. Remove from oven and brush butter over the bottom and sides of the baking dish.
- Put cubed bread, drained raisins and cooked apples in a large bowl. Pour warm liquid over bread mixture. Stir to combine and let sit for about 10 minutes.
- Pour bread pudding mixture into the warm, buttered baking dish.
- Bake for 45 minutes or until the pudding is golden brown and set.
- To Make Brandy Sauce:
- Melt butter in a heavy saucepan over medium high heat.
- Add sugar, cream OR coconut milk and salt. Bring to a boil and remove from heat.
- Stir in brandy and vanilla.
Tip:Bread Pudding and Sauce can be made up to two days before serving. Reheat briefly before serving.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
