Thursday, September 1, 2011

Breading Pudding-gluten free

Going gluten free isn't for the faint hearted. Trust me. It is doable. But it is hard to get out of the mind set that I have been in for the past 50 years. I am not gluten free.....I eat wheat. But my little daughter started eating gluten free on June 1, 2011. She wanted to see if going gluten free would change some health issues she was experiencing. When she could choose from anything she was hard to feed. Now having narrowed those choices down...some days it seems impossible. My sister has helped by tweaking a lovely almond bread recipe that THANKFULLY my daughter really enjoys. But before the almond bread she tried different types of gluten free bread. Mixes and ready made loaves. Rudi's is a nice ready made bread in the freezer section of some stores. She said it was 'o.k.'. She ate some of it but when the almond bread came just stayed in the freezer-all lonely like.
Well, today I decided to make bread pudding out of the unwanted gf bread.
Hey it turned out quite tasty. Sugar and butter can fix anything!
I thought I would share with you.

For the pudding: combine these in a bowl.
4 slices of bread (if it is big bread like Rudi's)
2 eggs
2 C. milk
1 t. cinnamon
1 C. sugar
2 T. butter
Bake at 350° for one hour...or so.
When I use regular bread I bake it one hour and 15 minutes.

Once it has baked and out of the oven add the sauce.

2/3 C. sugar
1 C. boiling water
1 t. vanilla
1 heaping T. cornstarch (if not gluten free use 2 T. reg. flour)
1 T. butter.
Cook this until thickened and pour over bread pudding.

****I have yet to get things thickened with cornstarch as well as with flour****
If you have any ideas I would love to hear them.

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