Should you’ve ever questioned what to do with leftover gluten free bread, this simple recipe for gluten free bread pudding is the reply. You’ll by no means waste one other crumb!
A easy, custard-style bread pudding
I don’t take into account a savory bread pudding to be, nicely, bread pudding. That’s stuffing (or dressing, if that’s the way you name it), and it’s scrumptious—however in a category by itself.
Baked custard is made with only a few easy substances (eggs, milk and/or cream, and sugar). Within the case of bread pudding, you’re including massive chunks of dry bread to the combination and baking it low and sluggish.
The perfect bread pudding is wealthy and creamy, and never too candy. The items of bread must be crisp on high and tender during, however by no means ever mushy. With the proper easy substances, within the correct stability, bread pudding is deceptively simple.
The perfect gluten free bread for making bread pudding
Initially, the bread you employ for bread pudding should be a savory yeast-style bread. You would possibly be capable to use our yeast-free sandwich bread, however I don’t assume it’s sturdy sufficient. Fast breads are actually simply cake in bread type, in order that they don’t make the minimize.
Now, you would possibly take into account gluten free yeast bread to be such a commodity that you just’d by no means have “leftovers,” however I discover that I do have a tendency to gather odds and ends of it. If the items are skinny, and never chunky, like the sort you get from pre-sliced gluten free breads I make these into home made breadcrumbs.
The perfect bread for the duty is the kind that may be minimize into massive chunks and is fairly stale or dry. The big items are ready to absorb the custard combination with out falling aside. If the bread is already moist, and never stale or dried, it gained’t be capable to take in the liquids we’re including.
Once I make bread pudding, it’s normally from leftover home made bread (my favourite is our fundamental gluten free white sandwich bread). Both it’s already been sliced thickly or was unsliced, so I’m in a position to minimize the bread into 1 1/2-inch cubes.
Should you’d like a fair richer bread pudding, attempt utilizing our recipe for gluten free cinnamon swirl bread. You gained’t want so as to add a lot sugar to the custard combination, although, for the reason that swirl bread is already full of brown sugar and cinnamon.
The opposite kind of bread that I actually like for bread pudding is packaged gluten free bagels. I’ve but to purchase a gluten free bagel that’s something greater than a roll-with-a-hole, however I do purchase them as a result of my son likes to eat them toasted.
Since these packaged gluten free bagels are inclined to go stale on their very own fairly shortly, we’ll often have just a few of them that aren’t match for sandwich-making however haven’t truly gone unhealthy. I’ll stick them into the freezer after which defrost them as soon as I’ve a essential mass.
Tips on how to make recent bread “stale” sufficient for bread pudding
Since gluten free bread is such a commodity, bread pudding is an effective way to repurpose leftover gluten free bread that has gone stale. As soon as it’s stale, it’s prepared to soak up the combination of milk, eggs, and sugar.
However what about when your bread is recent, and you continue to need to make bread pudding? Possibly you’ve simply made a recent loaf of bread since you’re dying to make bread pudding, and also you’re too impatient to attend for it to go stale by itself (you’re my folks!).
It’s fairly simple to dry out recent bread in a rush, and also you’ll love the outcomes. Simply minimize the bread into 1 1/2-inch cubes and place it on a rimmed baking sheet, in a single layer.
Preheat your oven to 300°F and toast the bread cubes for about 30 minutes, or till the cubes really feel dry to the contact whenever you squeeze them frivolously. You gained’t be capable to dry it out fully with out verging into crouton territory, however you’ll be able to take away sufficient of the bread’s moisture to allow it to soak up the custard combination.
Components and substitutions
Dairy-free: It’s truly comparatively simple to make this recipe with out dairy. Simply change the milk together with your favourite unsweetened, plain nondairy milk (mine is almond milk) and the heavy whipping cream with coconut cream.
Watch out to pick out gluten free bread to dice that’s dairy-free. And don’t use butter, after all, to grease the casserole dish. I discover that cooking oil spray is simplest, anyway.
Egg-free: I’m afraid this recipe merely can’t be made egg-free. Should you’d wish to make an egg-free bread pudding, you’ll really want a separate recipe. So sorry!
Sugars: There’s only one/2 cup (100 g) granulated sugar on this complete recipe, which is a comparatively small quantity for a candy dish. Should you’d like, you’ll be able to cut back the sugar by as much as one half, to 1/four cup (50 g) complete, however I wouldn’t use any lower than that or will probably be bland. Should you’d wish to attempt making the recipe sugar-free, attempt utilizing Truvia granulated sugar alternative.
Prep time: Cook dinner time: Yield: eight servings
16 ounces (1 pound) gluten free yeast bread, minimize into 1 1/2-inch cubes
2 eggs (100 g, weighed out of shell), at room temperature
Three egg yolks (75 g), at room temperature
1/2 cup (100 g) granulated sugar
1/four teaspoon kosher salt
2 cups (16 fluid ounces) milk, at room temperature
3/four cup (6 fluid ounces) heavy whipping cream, at room temperature
1 teaspoon vanilla or almond extract or flavoring
In case your bread is already dry and off, proceed proper to the subsequent step of the recipe. In case your bread is recent, as soon as it’s minimize into cubes, scatter the cubes in a single layer on a rimmed baking sheet and toast within the oven at 300°F for about 30 minutes, or till the cubes are starting to dry out. Set the bread cubes apart to chill to room temperature.
In a big (at the least 32 fluid ounce), spouted measuring cup, place the eggs, egg yolks, granulated sugar (reserving about 2 tablespoons of the granulated sugar for later), and salt, and whisk till very clean. Whisking consistently, add the milk and cream in a gentle stream till well-combined. Add the flavoring or extract, and whisk to mix.
Grease frivolously a porcelain casserole dish of at the least 6 cups (48 ounces) capability, and place the bread cubes in a fair layer inside it. Add the milk combination, pouring it fastidiously so each bit of bread is moistened. Permit the combination to take a seat, stirring very often, for at the least an hour to permit the bread to start to absorb the liquid. Alternatively, cowl the baking dish and refrigerate it for longer (as much as in a single day).
Whenever you’re almost able to bake the bread pudding, place an oven-safe pan with at the least a four cup (32 fluid ounce) capability on the underside rack, and fill it with lukewarm faucet water. Preheat your oven to 350°F. Sprinkle the highest of the bread pudding evenly with the reserved 2 tablespoons (25 g) granulated sugar, and place the baking dish, coated with solely aluminum foil (eradicating any plastic wrap if refrigerated, coated), and place it on the highest rack of the preheated oven. Bake, undisturbed, for 50 minutes. Take away the aluminum foil and proceed to bake the bread pudding till a pointy knife inserted within the middle of the pudding comes out largely clear and the highest is golden brown and the perimeters caramelized (one other 25 to 40 minutes). If the bread is browning too shortly, cut back the oven temperature to 325°F to complete baking. Take away from the oven and permit the pudding to take a seat for about 15 minutes earlier than serving heat.