Dessert breads and puddings are two of the things we missed when my husband was diagnosed as gluten intolerant over two years ago. I enjoyed baking and felt initially that my passion had been ripped from me. We thought we were doomed to eating tasteless desserts and breakfast breads rather than the yummy dishes I had always made for us.
While on vacation in Asheville, NC about a year and half ago, we stopped in The Corner Kitchen, located in the Biltmore Village, one afternoon for a glass of wine. We casually inquired about a gluten free menu, wondering where in the world we were going to find a safe place for Rick to eat. The server said "Just a minute." A couple of minutes later chef and owner Joe Sully came out to chat with us. It was so comforting to learn that his entire staff is trained in Celiac disease.
As we were ogling a scrumptious bread pudding, I commented about missing such treats. He reached for a cookbook called Chef's Table and went through the process of how to convert his recipe to one that is gluten free.
That recipe is the inspiration for the recipe featured in this blog post.
Enjoy & Happy Baking !!!!
What to know how to convert your favorite bread pudding recipe to gluten free without giving up the moisture and taste you love?
Here is what I do:
1. Begin with gluten free bread. I prefer Ener-G White Rice Bread because of its density.
2. Always butter and toast bread BEFORE adding the custard.
3. Proportions that I use:
a. 1 stick of butter per 1/2 loaf of bread.
b. 2 cups of cream or milk to 1/2 loaf of bread.
c. 6 eggs per 1/2 loaf
d. 1 cup sugar per 1/2 loaf
4. Allow toasted bread crumbs to soak in custard at least 10 minute BEFORE placing in oven.