When you’ve ever questioned what to do with leftover gluten free bread, this simple recipe for gluten free bread pudding is the reply. You may by no means waste one other crumb!
Why this recipe works
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 is stale, it is prepared to soak up the combination of milk, eggs, and sugar.
Baked custard is made with only a few easy substances (eggs, milk and/or cream, and sugar). Right here, we’re including giant chunks of dry bread to the combination and baking it coated to steam the custard and let the bread take up taste, after which uncovered to brown it.
One of the best bread pudding is wealthy and creamy, and never too candy. The items of bread must be crisp on prime and tender throughout, and in no way mushy. With the precise easy substances, within the correct steadiness, bread pudding is deceptively simple.
Substances defined
The total ingredient quantities are within the recipe card under. This is a proof of the position every ingredient performs in making tender bread pudding with tons of taste and crisp edges.
- Gluten free bread: Gives the structural base of the bread pudding. It have to be a yeasted bread, ideally a loaf of gluten free bread, which is the best to chop into 1 1/2-inch sq. cubes that may take up the custard combination with out falling aside throughout soaking or baking. If it is recent, you may first dry it within the oven. If it is already stale or dry, you possibly can skip that step.
- Eggs and egg yolks: The whites in the entire eggs present construction and leavening to the custard created by mixing them with the yolks, milk, cream and sugar, and bind the combination collectively. The yolks present richness, creamy texture and golden colour.
- Cream: Provides creamy richness to the custard combination.
- Milk: Provides moisture that’s skinny sufficient to soak into the bread, making the within of the bread tender after baking. Since there’s greater than double the quantity of milk than there may be cream, it actually balances the richness of the cream.
- Sugar: Gives the one sweetness to the custard, helps the combination brown within the oven, and helps lock in moisture.
- Vanilla: Provides depth of taste; for extra, use vanilla bean paste as a substitute.
- Salt: Brightens and enhances different flavors; balances sweetness.
The way to make gluten free bread pudding (step-by-step pictures)
1. Dice and toast the bread
Minimize your bread into cubes and really feel the cubes, particularly these from the middle of the loaf. To make sure that the bread soaks up the custard liquids, you may must dry out any moist cubes.
Dry out the bread by baking it in a single layer on a baking sheet at 300°F for about half-hour. The cubes ought to really feel dry to the contact whenever you squeeze them frivolously. Then set it apart to chill to room temperature so it does not start to cook dinner the custard combination whenever you mix every little thing.
2. Make the custard combination
In a big measuring cup for straightforward pouring (or a medium mixing bowl), place collectively the entire eggs, egg yolks, many of the sugar (reserve 2 tablespoons to sprinkle on prime earlier than baking for additional browning), salt, vanilla, milk and cream.
That is the custard combination. Start with all room temperature substances, and whisk till very clean, or there will probably be clumps of overcooked egg yolks within the baked custard.
3. Mix the bread and custard
Organize the toasted and cooled bread cubes in a big, greased casserole dish, and pour the uncooked custard combination excessive. Pour slowly and intentionally so the highest of every of the cubes of bread is moist by the liquid.
Let the combination sit for a minimum of 1 hour for the bread cubes to soak up as a lot liquid as doable. The liquid will not be deep sufficient to totally submerge all the bread, so stir the combination often to make sure every bit of bread has absorbed sufficient custard. Stir gently so you do not break any of the cubes, which can grow to be more and more fragile as they sit.
Sprinkle the highest of the combination evenly with the reserved 2 tablespoons of sugar for sweetness on the prime of each chew, and a few bonus browning within the oven.
4. Bake and serve
When you’re preheating your oven to 350°F, place a big oven-safe baking dish on the underside rack and thoroughly fill will scorching water. It will create a extra light baking setting than a scorching, dry oven for a smoother custard that does not burn and harden on the sides. That is why we use the identical method when making gluten free cheesecake.
Cowl the pan tightly with aluminum foil, and bake on the middle rack for 1 hour. The custard could have steam-baked nearly throughout. Uncover, and end baking till carried out.
The custard is about sufficient for a knife inserted into it to return again principally clear and the highest is properly browned from extra direct publicity to oven warmth. If it is not set but however is beginning to brown an excessive amount of, decrease the oven temperature to 325°F. Then let the dish set at room temp for about quarter-hour so the custard corporations up a bit, and serve heat.
Knowledgeable ideas
Choose the precise bread
You may want cubes of bread which are sufficiently small to take in custard and enormous sufficient to carry their form rather well throughout baking. When you’ve collected odds and ends of skinny packaged gluten free bread, and never chunky, I like to recommend making these into do-it-yourself gluten free breadcrumbs.
Home made bread
After I make bread pudding, it is often from leftover do-it-yourself bread (my favourite is our fundamental gluten free bread recipe). Both it is already been sliced thickly or was unsliced, so I can lower the bread into the proper 1 1/2-inch cubes.
Retailer-bought bread
The “Heritage” line from Canyon Bakehouse model gluten free bread is thicker, bigger slices which might work effectively right here. The opposite sort of bread that I actually like for bread pudding is packaged gluten free bagels. Because the packaged gluten free bagels from Dealer Joe’s are comparatively cheap however are inclined to go stale rapidly, I freeze them, and defrost them as soon as I’ve sufficient for bread pudding.
Make sure that the bread cubes are dry
In case your bread is not dry sufficient, like when making gluten free stuffing, it should have already got an excessive amount of moisture to soak up the flavored liquid in the remainder of the dish (right here, the custard). In case your bread is in an unsliced loaf, lower into the middle and squeeze it frivolously. It should not really feel in any respect moist and should not give a lot to your fingers.
If the bread is just not dry sufficient, lower it into 1 1/2-inch cubes and toast in a single layer on a baking sheet in a 300°F oven for about half-hour, or longer. You will not have the ability to dry it out fully with out overbaking it and ending up with croutons, however you possibly can take away sufficient of the bread’s moisture for it to soak up the custard combination.
Attempt decreasing the sugar
There’s only one/2 cup (100 g) granulated sugar on this entire recipe, which is a comparatively small quantity for a candy dish. When you’d choose a much less candy dish, you possibly can scale back the sugar by as much as one half, to 1/4 cup (50 g) complete. Any lower than that and the dish will probably be bland and can dry out too rapidly. To make the recipe sugar-free, attempt utilizing Lakanto model granulated sugar alternative.
Ingredient substitutions
Dairy free
Instead of the dairy milk, use your favourite unsweetened, plain nondairy milk with a thickness much like dairy milk. For the heavy whipping cream, use canned coconut milk.
Watch out to pick gluten free bread to dice that is dairy-free. And do not use butter, in fact, to grease the casserole dish. I discover that cooking oil spray is handiest, anyway.
Egg free
I’ve by no means tried making a custard with none eggs. If I had been to attempt it, my first try could be to attempt changing the 5 egg yolks with 5 tablespoons of softened butter (or 7.5 tablespoons impartial oil) and 5 tablespoons of heat water. You may must whisk very vigorously to create a creamy emulsion. Then attempt including 4 tablespoons of aquafaba (the liquid from a can of unsalted chickpeas) to exchange the two egg whites.
Put together the bread
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In case your bread is already dry and rancid, proceed proper the directions below the heading “Make the custard combination.”
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In case your bread is recent, as soon as it’s lower into cubes, scatter the cubes in a single layer on a rimmed baking sheet and toast within the oven at 300°F for about half-hour, or till the cubes are starting to dry out.
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Set the bread cubes apart to chill to room temperature.
Make the custard combination
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In a big (a minimum of 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.
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Whisking always, add the milk and cream in a gradual stream till well-combined. Add the flavoring or extract, and whisk to mix.
Assemble the bread pudding
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Grease a porcelain casserole dish of a minimum of 6 cups (48 ounces) capability frivolously with butter or cooking oil spray, and place the bread cubes in an excellent layer within it.
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Add the custard combination, pouring it fastidiously so every bit of bread is moistened.
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Permit the combination to sit down, stirring very often, for a minimum of one hour to permit the bread to start to take in the liquid.
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Alternatively, cowl the baking dish and refrigerate it as much as in a single day.
Bake
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While you’re almost able to bake the bread pudding, place an oven-safe pan with a minimum of a 4 cup (32 fluid ounce) capability on the underside rack, and fill it with lukewarm faucet water.
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Preheat your oven to 350°F.
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Sprinkle the highest of the bread pudding evenly with the reserved 2 tablespoons (25 g) granulated sugar.
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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.
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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 principally clear and the highest is golden brown and the sides caramelized (one other 25 to 40 minutes).
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If the bread is browning too rapidly, scale back the oven temperature to 325°F to complete baking. Take away from the oven and permit the pudding to sit down for about quarter-hour earlier than serving heat.
Serving: 1serving (of 8) | Energy: 388kcal | Carbohydrates: 47g | Protein: 8g | Fats: 17g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.004g | Ldl cholesterol: 159mg | Sodium: 355mg | Potassium: 136mg | Fiber: 2g | Sugar: 21g | Vitamin A: 737IU | Vitamin C: 0.1mg | Calcium: 181mg | Iron: 1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Storage options
Let any leftover bread pudding cool to room temperature, then retailer in a sealed container within the fridge for as much as 5 days. To refresh, sprinkle with lukewarm water to return some moisture to the dish, and heat in a 300°F toaster oven. Remember to reheat it slowly to stop the custard from breaking or separating.
For longer storage, you possibly can freeze in a sealed container for about 1 month, however the custard might break. Let defrost to room temperature whereas nonetheless coated, then refresh as above.
