This is a perfect recipe for those cold winter days. It's great for breakfast and as leftovers, too. I based it off a Pioneer Woman recipe, but tweaked it a little bit - making it not as sweet overall, and a little richer in the pudding aspect. You can assemble the evening before to bake in the morning, or even make it last minute and just let it soak an hour or so before baking, if you're short on time. I've preferred this using homemade gluten-free brioche bread, which adds an extra element of richness to make it into a nice bread pudding, in my opinion. Enjoy!
Begin this recipe the evening before you want to bake it. Or assemble together in the morning if you plan to bake it in the evening. You really do want it to rest in the refrigerator for a good 8 hours. However, you can mix and let it rest just an hour or so before baking and it will still turn out quite well.
In a buttered 9 x 13 baking dish, spread evenly:
1 - 1 1/2 loaves GF brioche bread OR GF bread of your choice, torn or cut into large chunks
In a large bowl, whisk together:
2 1/2 cups half & half (lactose-free works great - similar dairy-free creamers will work, too)
8-10 large eggs
scant 1/4 cup white sugar
scant 1/4 cup brown sugar
1 1/2 tsp vanilla extract OR vanilla bean paste (the little vanilla flecks will sink to the bottom, but I love the taste)
Pour the egg mixture evenly over the bread. Cover tightly and refrigerate overnight.
In a large bowl, chop together with a pastry cover the following topping: *You can mix together the topping now and refrigerate in a ziploc bag until you're ready to bake, or prepare right before you place it in the oven.
1/2 cup Kristin's Gluten-Free Flour Mix
1/3 - 1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
dash nutmeg
1/2 cup butter, chilled
Remove the baking dish from the refrigerator 30 - 45 minutes before you plan to bake and place on the stove-top or counter. You don't want to put a cold glass or ceramic dish directly into the hot oven, since there's a chance it could crack.
Sprinkle the chill butter/sugar/flour topping mixture over the top of the bread. Bake the entire tray at 350 F for 45 - 60 minutes. Great served immediately. Leftovers can be refrigerated and heat up nicely to eat later. Delicious served with maple syrup (although I don't find it needs any) and fresh berries or jam.
Fresh french toast style bread pudding - yum!
Baked French Toast Style Bread Pudding
based on a recipe by the Ree Drummond (the Pioneer Woman), but I like to cut the sugar way back.Begin this recipe the evening before you want to bake it. Or assemble together in the morning if you plan to bake it in the evening. You really do want it to rest in the refrigerator for a good 8 hours. However, you can mix and let it rest just an hour or so before baking and it will still turn out quite well.
In a buttered 9 x 13 baking dish, spread evenly:
1 - 1 1/2 loaves GF brioche bread OR GF bread of your choice, torn or cut into large chunks
In a large bowl, whisk together:
2 1/2 cups half & half (lactose-free works great - similar dairy-free creamers will work, too)
8-10 large eggs
scant 1/4 cup white sugar
scant 1/4 cup brown sugar
1 1/2 tsp vanilla extract OR vanilla bean paste (the little vanilla flecks will sink to the bottom, but I love the taste)
Pour the egg mixture evenly over the bread. Cover tightly and refrigerate overnight.
In a large bowl, chop together with a pastry cover the following topping: *You can mix together the topping now and refrigerate in a ziploc bag until you're ready to bake, or prepare right before you place it in the oven.
1/2 cup Kristin's Gluten-Free Flour Mix
1/3 - 1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
dash nutmeg
1/2 cup butter, chilled
Remove the baking dish from the refrigerator 30 - 45 minutes before you plan to bake and place on the stove-top or counter. You don't want to put a cold glass or ceramic dish directly into the hot oven, since there's a chance it could crack.
Brioche bread after soaking, ready to bake!
Topped with the crumble topping just before baking.
Sprinkle the chill butter/sugar/flour topping mixture over the top of the bread. Bake the entire tray at 350 F for 45 - 60 minutes. Great served immediately. Leftovers can be refrigerated and heat up nicely to eat later. Delicious served with maple syrup (although I don't find it needs any) and fresh berries or jam.
Out of the oven let rest just a minute and then serve!
Absolutely divine!!
ReplyDeleteI'm so glad you liked it!
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