I came home from Rudi's Gluten-Free Gourmet Dinner at Root Down, Denver, with a loaf of Rudi's Gluten-Free Bread and a recipe for the delicious gluten-free bread pudding that had been served for dessert. Root Down made a really good bread pudding, so I was eager to re-create it using my gluten-free loaf of bread.
I cut off most of the crust and cubed one loaf of Rudi's Gluten-Free Bakery Bread for this recipe.
I altered the recipe slightly to accommodate the ingredients I had on hand. Here's what I mixed up:
- 1 egg
- 1/2 cup water
- 1/2 cup heavy whipping cream
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- a pinch of sea salt
I poured my liquid mixture over the bread cubes and let it sit, stirring occasionally, for 45 minutes. Then, I added 1/4 cup shredded unsweetened coconut, mixed it one more time, and poured it into a pyrex baking dish to bake at 325 for 30-40 minutes, until it was golden brown and cooked through the center.
I patiently let it cool, then served it with farm-fresh strawberries, some peach, and a drizzle I made with equal parts heavy whipping cream and maple syrup.
This recipe is a winner! It is definitely some of the BEST bread pudding I've had.