
One of the toughest things about a gluten-free diet is having to bake your own desserts if you're craving something decadently sweet. That's where bread pudding comes in! Bread pudding satisfies the desire for a doughy and sweet (and gluten-free) dessert, but without the hassle of baking a cake from scratch.
This gluten-free bread pudding recipe uses fresh peaches and blueberries, but you can use well-drained canned, or thawed and drained frozen fruit in a pinch. Use any combination of fruit you like, keeping the amount to 1 cup or so. Bread pudding isn't rocket science, so you have room to experiment.
Gluten-free blueberry-peach bread pudding is good to take to a brunch where you know one or more attendees eat gluten-free but the rest don't: you'll find that even the bring-on-the-gluten folks like it just as much.
Gluten-Free Blueberry Peach Bread Pudding Recipe
Ingredients:
Directions: Preheat oven to 350. Beat eggs in a large bowl until frothy. Add next five ingredients and mix well until blended. Add bread cubes and fresh fruit, then let sit for at least 15 minutes until the bread is well soaked. Spray an 8" pan with (gluten-free) non-stick spray, then spread mixture in pan. Bake 35-40 minutes. Serves 9.
Tips: The longer the mixture sits, the better the texture. You can make the mixture the night before, cover it well, and let it sit in the refrigerator to bake the next morning.
Suggested variations (use one cup total of fruit):
Make Your Own Gluten-Free Bread
Order Gluten-Free Bread and Bread Mixes
-Liz Kelly
I'm new to gluten-free cooking, but I'm learning fast, thanks to a gluten-free friend I share meals and recipes with. Please share your ideas and recipes, too.
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