It finally happened. The ultimate challenge in the gluten-free world. Bread pudding. And by that I mean good bread pudding.
I was asked to make a dessert for a birthday celebration for a gluten-free person, and that request was for bread pudding. Of course, the go-to recipe in a case like this has to be Brennan's of Houston. I trolled the internet, came up with the alleged Brennan's recipe, and went to work.
Of course, it all starts with the bread. I ask you, in the name of all that is right and good in the world, that if you make this recipe, do not, under any circumstances, make this with frozen or pre-packaged gluten-free bread. It won't be worth making. It has to be fresh-made gluten free bread. A packaged mix will work just as well as a handmade loaf.
10 slices of day-old fresh gluten free white bread, cubed
4 cups of milk, scalded
1 cup of cream
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup butter, melted
1/2 cup raisins
For the Whiskey Sauce (it is called that but it contains brandy--a great mystery)!
3 egg yolks
1 cup sugar
1 tsp. vanilla
1.5 cups milk
1 tbsp cornstarch, dissolved in 1/4 cup water
1.5 ounces brandy
Directions: Pre-heat oven to 350F. Combine bread cubes, milk and cream in a large bowl. Beat eggs. add sugar to the eggs and mix well. Sitr egg mixture into bread mixture and add vanilla, cinnamon and nutmeg. Stir in the melted butter and the raisins. Pour the mixture into a buttered 2-quart baking dish or casserole. Set the dish into a large pan filled with water about an inch deep. Bake the bread pudding in the water bath at 350F for about an hour, or until a tester comes out clean from the center.
for the sauce: in a saucepan, lightly beat the egg yolks, and then add the sugar, vanilla and milk. Blend well and heat over low heat until the mixture comes to a boil At that point, add the cornstarch/water mixture, stirring constantly until the sauce is thickened. Remove from heat, stir in brandy and cool slightly. Pass separately with the bread pudding. Serves 8.
other notes: the following items are now available at A Moveable Feast, in the Echo Lane Shopping Center on the Katy Freeway at the Echo Lane/Blalock exit: Take and Bake frozen GF bread dough--all you do is defrost and put in the oven for about 30 minutes, and you have a loaf of delicious fresh GF bread; Take and Bake frozen GF/CF bread dough--defrost at room temperature and then bake for about 50 minutes; gluten-free cinnamon coffee cake muffins--these are selling really well--they are so delicious. I also need suggestions for a Pasta special of the day. This week it's gluten free Macaroni and cheese. If you have some ideas, please e-mail me at email@example.com
I have received many requests for our gluten-free challah. please e-mail me at firstname.lastname@example.org if you would like to place an order. I need to have orders in by Thursday at 6pm for Friday pick-up. They are $12.00/loaf.
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