From Chef Oonagh Williams ofRoyal 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, 8×8 inch casserole dish and will need to cook for about 45 minutes.
Makes 2 servings
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 [email protected].