Chocolate Bread Pudding

May 5, 2008

Chocolate Bread Pudding

From Chef Oonagh Williams ofRoyal Temptations Catering

Chocolate Bread Pudding

I used to love making this with Portugese sweet bread rolls or Challah or Brioche bread. I loved a local Portugese sweet bread roll that I can’t eat now. It is almost impossible to find these breads gluten-free, so I substituted an Udi’s bagel, as it doesn’t disintegrate and doesn’t have any funny taste.

I mix the bread pudding ingredients in a glass bowl/jug, then cover and refrigerate overnight. In the morning, just spray baking dish and then pour in ingredients. This makes it far easier to clean the dish. We find that this is delicious even with fat-free milk and egg substitute. Such a huge saving in calories and still very enjoyable to eat!

Four times the recipe will fit an 8 cup, 8×8 inch casserole dish and will need to cook for about 45 minutes.

Makes 2 servings

Ingredients:

  • 1/2 of an Udi’s plain bagel or about 2 oz. of gluten-free Portugese sweet bread, gluten-free challah or gluten-free brioche. Cut into cubes about ½ to 1 inch square
  • 1/2 cup (120 ml, 4 fl. oz.) cream/half and half/ or even a fat free substitute (I’ve only used almond milk for the milk and the coconut creamer for cream substitutes)
  • 1/4 cup (60 ml, 2 fl. oz.) liquid egg substitute or 1 large egg
  • 1/2 tsp. (3 ml) gluten-free vanilla extract (I use Costco’s labeled gluten free)
  • Pinch of salt
  • 1 Tbsp. (15 ml) sugar or more to taste
  • 2 – 4 Tbsp. (30-60 ml) gluten-free mini semi sweet chocolate chips
  • Sugar (and sliced almonds) for sprinkling on top

Directions:

  1. Stir vanilla, pinch of salt and sugar into milk so sugar starts dissolving.
  2. Beat eggs and add to milk mix.
  3. Mix bread cubes and chocolate together in greased, small pyrex casserole of 2 cup capacity
  4. Pour over milk mixture and allow to stand for about 10 minutes (or covered overnight in fridge) for bread to absorb liquid. Sprinkle very lightly with sugar for a crustier top, plus almonds for visual appeal and some crunch.
  5. Stand on a cookie sheet or a skillet (easier to clean sloshing liquid). Bake in preheated 350 degree oven for about 45 minutes. The bread pudding should rise like a cake, be light golden brown on top, but still wobble. The middle should not have any “free” liquid sloshing around but should still look moist.

Other Options:

Add a few tsp. of seedless raspberry jam to the middle of the dish for an extra burst of flavor. Don’t put frozen raspberries in center as they really slow down the cooking.

Serve with fresh sliced strawberries, raspberries, peaches, fruit sauce. Some bacon or sausage on the side is really tasty. Or just plain maple syrup.

About Chef Oonagh Williams

Chef Oonagh WilliamsLike Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she’s tried, where she will be speaking next. Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes. E-mail at [email protected].


<< Back to Recipes


PERMALINK
TAGS: DESSERT, FOR KIDS

Chocolate Caramel Cookies

Chocolate Caramel Cookies


From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Chocolate Caramel Cookies

Ingredients:

  • 1 stick of butter (4 oz.), soft at room temperature
  • ¼ cup powdered sugar
  • 1 ½ tsp. vanilla
  • 2 Tbsp. maple syrup, honey or corn syrup
  • 1/2 cup Oonagh’s Gluten-Free Flour Mix
  • 1 Tbsp. cornstarch
  • 3 Tbsp. regular cocoa
  • ¼ cup almond meal/almond flour/ground almonds
  • 1/8 tsp. xanthan gum
  • 1/8 tsp. baking powder
  • Salt
  • 1-2 cups (4-8 oz.) chopped nuts
  • Store-bought caramel sauce (Make sure it’s gluten-free!)
  • ¼ cup semi-sweet chocolate chips, melted.

Directions:

1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.

2. Add flours, xanthan gum, baking powder, cocoa, syrup and salt. Mix until a soft dough is formed.

3. No need to refrigerate dough. Using a tablespoon, scoop dough into a cereal bowl containing some of the chopped nuts, then transfer to a cookie sheet.

4. Bake in preheated oven for 15 minutes. Remove from oven and use a ‘tamp’ (like a mini rolling pin with a ball at each end) to press dough down to make a well in the dough. Return to oven and cook for a further 10 minutes while watching them. They do over cook easily, but you want them totally cooked or they will taste grainy. Remove from oven, press down again with the tamp and leave to cool.

5. Warm the caramel sauce so it is can be easily poured. Spoon or pour ½ tsp. of sauce into each indent in the cookies. Leave to set up or chocolate will melt into warm caramel, instead of sitting on top.

6. Remove cookies from cookie pan and place on chopping board or paper towel. Drizzle with melted chocolate. If you use a small fork you get skinnier drizzles than with a spoon that too often just leaves a blob of chocolate. Leave to cool so chocolate hardens. Store in the refrigerator and bring to room temperature for eating.

Tips & Alternatives:

Bake the cookies in mini muffin cups to keep things neat. This also makes them easier to transfer and serve.


<< Back to Recipes


PERMALINK
TAGS: DESSERT, FOR KIDS

Chocolate Overkill Dessert

Chocolate Overkill Dessert


From Chef Oonagh Williams of Royal Temptations Catering



Gluten-Free Chocolate Cake and Brownie Dessert

Ingredients:

Cake

Topping

  • ½ cup gluten-free semi-sweet chocolate chips and/or your favorite candies
  • 1 pint whipping or heavy cream for piping on top whipped with 2 Tbsp. powdered sugar, 1 tsp. vanilla and 1/8 tsp. xanthan gum

Directions:

I used a 4.5 qt (4.5 liter) bowl.

1. Break up cake between your fingers into small pieces. Put cake pieces into bowl.

2. Sprinkle with ¼ cup Kahlua or plain coffee. The cake and brownie pieces are moist enough on their own, so feel free to skip this step unless you want the extra flavor.

3. Spread half of chocolate custard over cake layer.

4. Spread first pint of heavy cream whipped with sugar, vanilla and xanthan gum on top of custard.

5. Sprinkle lightly or heavily with candy/small chocolate pieces.

6. Repeat steps 1-5 using brownie instead of cake. Reserve some of the whipped cream if you want to pipe around the bowl.

7. Keep dessert in refrigerator and remove about 30 minutes to 1 hour before serving.

Tips and Alternatives:

For a semi-homemade version, use boxed gluten-free cake and brownie mix, instant chocolate pudding mix (make sure it’s gluten-free) and frozen whipped topping.

Get creative with your toppings. A layer of strawberries, raspberries or mango would be great.


<< Back to Recipes


PERMALINK
TAGS: DESSERT

Chocolate Raspberry Mallow Bars

Chocolate Raspberry Mallow Bars


From Oonagh Williams of Royal Temptations Catering

Ingredients:
mallow cookies

  • ¼ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ cup + 2 Tbsp. granulated sugar
  • Salt
  • 2 oz. (½ stick) soft butter
  • 1/8 tsp. xanthan gum
  • 1 x 1 oz. square of Baker unsweetened chocolate
  • 1 tsp. gluten-free vanilla extract
  • ¼ cup chopped pecans
  • Mini marshmallows – about 1/3 of 10 oz bag
  • ¼ cup seedless raspberry jam or preserves
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • ½ stick (2 oz.) butter

Directions:

  1. Preheat oven to 350 *. Spray 8×8 pan with gluten-free non-stick spray.
  2. Put square of unsweetened chocolate in microwave safe bowl and microwave for about 1 minute until melted. Stir down chocolate since it retains its shape even when melted. Prepare rest of dough while it cools.
  3. Beat soft butter until creamy, add flour, sugar, salt and xanthan gum and beat until well mixed.
  4. Beat in egg and vanilla extract and beat until creamy.
  5. Beat in chopped nuts.
  6. Beat in cooler melted chocolate – should be a lovely creamy mix.
  7. Spread into 8×8 pan and bake for 25 minutes. Remove from oven.
  8. Spread the mini marshmallows in a single layer over hot dough. Work as quickly as possible. Cover with foil, crimped around edges of pan and leave for 20 minutes outside the oven for marshmallows to soften.
  9. After 20 minutes, lift foil and gently spread the marshallows. Melt the raspberry jam and drizzle over marshmallows and gently spread. (It will look messy!) Let stand for about 10 minutes to set up slightly.
  10. Melt chocolate chips with butter and spread over marshmallows/raspberry mix.
  11. Once the pan is totally cool, refrigerate for about 3 hours. Cut into bars by dipping a sharp knife into a very hot mug of water. Make one cut and then dip the knife again for next cut. Continue to dip and cut to make 4×4 =16 squares.
  12. Immediately remove from pan to plate. If you cut but leave the bars to come to room temperature before removing from pan, the chocolate breaks and slides away from raspberry topping as chocolate is warm. They are best eaten at room temperature.


<< Back to Recipes


PERMALINK
TAGS: DESSERT

Hazelnut Fudge Brownies

Hazelnut Fudge Brownies


From Chef Oonagh Williams of Royal Temptations Catering

Makes 12 -15 mini muffins or 4 cupcakes. Triple this recipe for a regular 8×8 pan.

Adapted from Fine Cooking.

Ingredients:

  • ½ cup chocolate hazelnut spread
  • 1 large egg
  • 1/3 cup hazelnut or almond meal – Use store bought or make your own by grinding hazelnuts or almonds in a food processor.
  • ½ tsp. vanilla or hazelnut extract
  • Pinch of salt
  • ¼ cup chopped hazelnuts for topping (optional)

Directions:

1. Preheat oven to 350 degrees and line mini muffin pan with paper or foil cases.

2. Whisk chocolate hazelnut spread, vanilla and egg together in a 4 cup bowl until smooth. Add almond or hazelnut meal and salt and beat just until blended.

3. Spoon the batter with a one tablespoon scoop into mini muffin cases and sprinkle with chopped hazelnuts.

4. Bake until a toothpick comes out with wet, gooey crumbs. About 11-12 minutes. Do not over-bake. Set on a rack to cool.


<< Back to Recipes


PERMALINK
TAGS: DESSERT

Lobster, Shrimp and Asparagus Risotto

Lobster, Shrimp and Asparagus Risotto


From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Lobster Shrimp Asparagus Risotto

Makes 2 very generous portions.

Ingredients:

  • ½ cup white rice
  • 2 Tbsp. coconut oil (or other oil of your choice)
  • 3 slices gluten-free raw bacon, cut into thin strips
  • Bunch of green onions (scallions, spring onions) trimmed and cut into small slices, using white and green of onion
  • 1 13.5 oz. Asian-style coconut milk
  • 1 tsp. gluten-free chicken stock concentrate or powdered bouillon
  • ½ tsp. dried thyme
  • 1 cup water
  • ½ tsp. Penzeys Arizona Dreaming or smoked paprika
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • Zest of half a lemon
  • ½ lb. fresh asparagus, stalks trimmed and cut into 1” slices; stalks and tips kept separate
  • 8 oz. cooked lobster
  • 4 oz. raw, small shrimp, peeled and deveined

Directions:

1. In a 4-cup saucepan, heat oil, add chopped green onions and bacon and cook gently until softening.

2. Add rice, turn in oil and cook gently for about 2 minutes until rice is looking toasted, but not burnt.

3. Add coconut milk, water, stock concentrate, Arizona Dreaming/paprika and dried thyme. Bring to a boil, turn down to a simmer and cook covered for 10 minutes.

4. At 10 minutes, add the asparagus stalks and continue to cook for 8 more minutes. Meanwhile, cook the asparagus tips separately in small pan until crisp and tender, then drain.

5. After the 8 minutes of extra cooking add lemon zest, dill, parsley and raw shrimp, stir well and cook for 2 more minutes. You might need to add some more water so the rice dish stays moister, not dry and sticking to the pan.

6. Check that the rice is fully cooked, then turn off the heat and stir in the cooked lobster. Cover and leave for a few minutes for the lobster to heat without toughening and the shrimp to finish cooking in the residual heat.

7. Serve in bowls, topped with asparagus tips and more fresh chopped parsley.


<< Back to Recipes


PERMALINK
TAGS: DINNER, SIDE DISHES

Shrimp and Crab Bisque

Shrimp and Crab Bisque


From Chef Oonagh Williams of



Royal Temptations Catering

About 6 dinner party portions

Ingredients:

  • ½ stick (2oz) butter or olive oil, but butter is richer flavored
  • 1 medium onion, peeled and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 ribs or stalks of celery, washed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 c waterGluten-Free Shrimp and Crab Bisque
  • 1 x 8oz can no salt tomato sauce
  • 1 teaspoon gluten-free chicken stock concentrate
  • 1 tablespoon gluten-free tomato ketchup
  • coffee filter filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks and tied shut
  • freshly ground pepper
  • 1 cup heavy cream
  • grated rind of ¼ lemon
  • 2 tbsp sherry
  • 1/3 lb cooked, peeled salad shrimp.
  • 2 x 6 oz cans of crab meat, well drained, or 8 oz fresh or frozen crab, thawed
  • dash of fresh nutmeg
  • dash of cayenne pepper (if you like a bite to your soup)
  • Fresh, chopped parsley to garnish.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Directions:

  1. Melt butter in a 3 quart non-stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until they soften. This is known as “sweating” the vegetables and allows more flavor to develop rather than just cooking them immediately in stock.

  2. Add the water, tomato sauce, stock, ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are tender.

  3. Remove herb packet and then use an immersion blender and puree the vegetable and stock mix directly in the pan. (You can also pour into a blender or food processor and puree.)

  4. Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.

  5. Add sherry and bring back to just under a boil. Simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute.

  6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you from appreciating the flavor of the soup.

Tips & Alternatives: Don’t use imitation crab. You could also substitute the containers of frozen lobster. Substitute ½ – 1 cup of Chardonnay for the stock. Don’t chop raw vegetables in a food processor, as they will be chopped too small for the immersion blender to puree them. The heavy cream is the finale, and is what makes it taste like a lavish restaurant dish. If you’re lactose intolerant, use unsweetened coconut milk. The dish will not be as rich, but still very good.

Note:Always check the label to ensure ingredients are gluten-free.


<< Back to Recipes


PERMALINK
TAGS: SOUPS/STEWS

Toblerone Chocolate Mousse

Toblerone Chocolate Mousse


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 3.52 oz. bar of Toblerone. If you can’t eat Toblerone, then use either regular chocolate or a dairy-free chocolate
  • ½ cup heavy cream
  • 1-2 tsp. of your favorite liqueur or ½ tsp. vanilla or almond extract.

Directions:

1. In a microwave safe bowl, heat ¼ cup of cream until hot (about 30-40 seconds).

2. Remove Toblerone from paper and foil wrapping and break up into pieces. Stir into hot cream and leave for 2 minutes. Stir again and microwave as necessary so chocolate melts. With Toblerone, there will still be bits due to nuts and nougat in chocolate. Stir in liqueur or extract.

3. Let chocolate mix cool for 10-20 minutes. It will thicken slightly.

4. Whisk remaining ¼ cup of cream until stiff, then gently whisk melted chocolate mix into cream mix. Pour into two pretty glasses and chill. You can also use pretty tea cups or custard cups. Serve as is or topped with more whipped cream and strawberries.

Tips and Alternatives: To save time, make this recipe the night before Valentine’s Day.

For dairy-free: Use dairy-free chocolate and whatever cream substitute you like to melt the chocolate. Increase liquid for melting. Whisk one egg white until stiff and then fold into chocolate mix once cooled.


<< Back to Recipes


PERMALINK
TAGS: DESSERT

Corned Beef Cooked in Gluten-Free Beer

Corned Beef Cooked in Gluten-Free Beer


From Chef Oonagh Williams of Royal Temptations Catering.

Ingredients:

  • 3 lbs of Freirich eye round cut of corned beef (or any other cut if you can’t find round)
  • 12 oz bottle of gluten-free beer (note that gluten-removed beer is not safe for those with celiac disease. Learn more.)
  • 2 tablespoon spicy brown mustardCorned beef in gluten-free beer
  • ¼ cup light brown sugar
  • 1 cup water
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 2 bay leaves
  • 1 lb carrots, peeled and cut into 1 inch thick slices
  • ½ lb peeled pearl onions (I buy them frozen and allow to thaw)
  • 1–2 lbs of potatoes, peeled and cut into thick chunks
  • Cornstarch mixed with cold water (optional, used to thicken juices at the end)

Directions:

  1. Place beef in slow cooker or oven-safe casserole dish.
  2. Pour the beer and water around the beef. Mix mustard and brown sugar together and smear over the beef.
  3. Add the chopped onion, garlic and bay leaves.
  4. Cook the meat until tender. For slow cookers, it’s about 6 hours on low for a 6-quart slow cooker. In the oven, cook at 325°F for about 3 hours.
  5. About 1 hour before the meat is tender, add sliced carrots, pearl onions and potato chunks. If using a slow cooker, turn it up to high so the vegetables cook through.
  6. Remove the tender meat from the casserole and let rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough.
  7. Add cornstarch/water mixture if the juices need some thickening.
  8. Serve slices of corned beef with the potatoes, carrots and onions.

Tips/Alternatives:

  • Ensure you cook the meat in a dish with a lid. Otherwise the juices evaporate, leaving the meat dry and salty.
  • If you like to serve corned beef with cabbage: Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.
  • I find most pre-seasoned meats to be too salty, so the day before cooking I remove the beef from the packaging, rinse it off and then soak it overnight in water in the fridge. The next day, I remove it from the water and rinse it before placing in the slow cooker or casserole dish.

 

 

<< Back to Recipes

 

PERMALINK
TAGS: DINNER

Gluten-Free Irish Soda Bread

Gluten-Free Irish Soda Bread


From Chef Oonagh Williams of Royal Temptations Catering

Makes one 7-inch round loaf

Ingredients:

  • 2 cups Oonagh’s Gluten-Free Flour Mix, or gluten-free flour mix
  • 3/4 tsp xanthan gum (leave out if your flour blend already has it)
  • 1 tbsp gluten-free baking powder
  • pinch of salt
  • 2 tbsp butter
  • 2 tsp sugar
  • 1 tsp baking soda
  • 2/3 cup buttermilk or mix of sour cream and milk (equal parts, whisked together)
  • 1 large egg

Directions:

  1. Preheat oven to 400 degrees F.
  2. Add egg to buttermilk or sour cream/milk blend. Stir in baking soda.
  3. In a separate bowl, combine gluten-free flour, salt, xanthan gum, baking powder and sugar. Stir together.
  4. Rub in butter until mixture resembles fine breadcrumbs.
  5. Add buttermilk or sour cream/milk mixture to the flour mixture and stir with a wooden spoon until soft, moist dough forms. Add more liquid if needed. This dough should not be dry and hard, and it may be necessary to add some more milk or water to get a soft, sticky dough to form. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough.
  6. Place dough on a baking sheet dusted with gluten-free flour or stone and gently pat out to a 7” circle, 3/4” thick, (any thinner and the bread will be tough). Cut halfway through the top of the loaf with a sharp knife, one way and then the other so that when bread is cooked it will form into four crusty quarters but still joined together.
  7. Bake for about 35-40 minutes until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the bread. When you think bread is cooked, cook for about 5 minutes more. Undercooked bread will leave a floury, grainy taste in mouth.
  8. Remove from oven and serve with fresh butter.

Tips and Alternatives: For special occasions, add raisins or gluten-free chocolate chips. You can also serve the bread with imported Irish smoked salmon for a real St. Patrick’s Day treat.

 

 


<< Back to Recipes

 

PERMALINK
TAGS: BREADS


Showing 931-940 of 950
1 2 93 94 95