Let Them Eat (Bread Pudding)

Wait! Don't EVER throw out gf bread!

Lest you think my kitchen hums with the sweet smell of gluten free success all the time, I must confess.  I made gluten free bread the other day, and it was a double recipe, meant to create two loaves of bread.  It flopped.  The truth is, I knew it was a flop as I was making the dough.  It was too dense.  And I was too pig-headed to throw in the towel, so I proceeded with the recipe.  I would call it a mistake to continue, but what else could I have done?  Thrown out nearly 6 cups of gluten free flour?  Bite your tongue!

Ultimately, I had two options: (1) Use it as a doorstop; (2) Make bread pudding. 

Ingredients
 3/4 cup granulated sugar
5 large eggs, beaten
2 cups milk
2 tsp. vanilla extract
3 cups cubed gluten free bread (set out on the counter overnight, uncovered)
3/4 cup light brown sugar
1/4 cup unsalted butter, at room temperature
1 cup chopped pecans (optional)

1. Preheat oven to 350 degrees.  Grease 13″x9″x2″ ovenproof dish.

2. Combine granulated sugar, eggs, milk and vanilla in a bowl.  Pour over bread & allow to sit for a few minutes, so the bread soaks up the milk mixture.

3. In another bowl, combine brown sugar, butter and (optional) pecans.

4. Pour bread/milk mixture into prepared dish & spread evenly.  Scatter brown sugar/butter mixture over the top of the bread/milk mixture.  Bake for about 40 minutes, or until set.  Voila.

Bread pudding is a creature of tough economic times, when nothing lay waste.  Cheers to American ingenuity with sugar, eggs, milk & butter!

Warmly,
Nicole

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