Tuesday, April 24, 2012

Gluten Free Bread Pudding

When we did this recipe in lab we used a box of gluten free bread mix.  The students did not like the texture of the bread by itself.  But, they thought it was pretty good in bread pudding form.

Gluten Free Bread Pudding
Yield: 24 portions

2 cups almonds, sliced
16 c gluten free bread
4 c heavy cream
4 c milk
2 c sugar
12 ea eggs
4 ea lemons, zest from
2 tsp vanilla

Toast sliced almonds in an oven heated to 325 degrees F for 5 – 8 minutes or until golden.  Reserve.
Combine cream, milk, sugar, eggs, lemon zest and vanilla.
Add cubed bread and toasted almonds, mix to combine.  Let stand for 10 – 15 minutes, then place into a buttered hotel pan.
Set the hotel pan in a water bath with water half way up the side and bake for 60 minutes in a 300 degree oven.

If you read the recipe, you will have noticed that the recipe does not include any raisins.  The recipe as printed works well but it uses lemon zest as one of the primary flavors.  In Texas, typically bread pudding is going to use vanilla, brown sugar, and perhaps pecans and raisins as primary ingredients.  When we prepared our bread pudding we omitted the lemon zest and replaced it with extra vanilla, some brown sugar and the raisins.  It worked out quite well.
If you want a leaner version you can replace the heavy cream with half and half or even just use all milk.  Of course the eggs could be replaced with egg substitute and the recipe would work too.

Hope you enjoy.

Until next time:
Happy Cooking and Eating
Chef Leslie Bartosh

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