Friday, November 18, 2016

Gluten-Free Bread Pudding

Gluten-Free Bread Pudding

I grew up in a large family...and Bread Pudding was nearly a weekly staple.  In those days raising six kids meant buying day old bread from the bakery.  And buying day old bread meant ending up with lots of bits n pieces of dried breads of all sorts.  My mom could work magic with those stale bits n pieces making the best Bread Pudding with raisins or dried fruit.  And my dad loved his warm from the oven with Hershey's Chocolate Syrup on top.

So when I was told I would never be able to eat bread again...oh, how I mourned for my mom's Bread Pudding. My mom never really had a in a way I never will be able to enjoy her Bread Pudding again.  But I have discovered Rudi's Gluten-Free Bread...and Paula Deen :-)  And I have to add that I really don't like the ends or heel's (as we called them) of any bread.  So I store the first and last slice of every loaf in the freezer until I have a bag full.  Then I pull out Paula Deen's Bread Pudding recipe and get prepared for a trip back to childhood.  She actually has about eight different recipes...and if you know Paula's recipes at all none of them are particularly healthy...but they certain do taste amazing!!

From Paula's Home Cooking
Servings: 8 to 10 servings

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Gluten-Free Bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and pecans.  Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Carolanne Le Blanc
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771

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