From Chef Oonagh Williams of Royal Temptations Catering
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, 8x8 inch casserole dish and will need to cook for about 45 minutes.
Makes 2 servings
- 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
- Stir vanilla, pinch of salt and sugar into milk so sugar starts dissolving.
- Beat eggs and add to milk mix.
- Mix bread cubes and chocolate together in greased, small pyrex casserole of 2 cup capacity
- 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.
- 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.
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
Like 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 CookingwithOonagh@yahoo.com.