September 6, 2010

Bread Pudding That Will Make Drool. ~ Megan Bucholz

Rudi’s gluten-free bread in action.

I was invited to attend Rudi’s Gluten-Free Gourmet Dining Extravaganza at Root Down, Denver, to celebrate the launch of Rudi’s Gluten-Free Bakery.  I learned that after more than one year of trial and error, Rudi’s created a fantastic gluten-free bread that is sure to please many people in the gluten-free community.  Root Down presented us with a gluten-free gourmet feast that ended with a delicious gluten-free bread pudding.

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 bread pudding that had been served for dessert. Root Down did a great job on their bread pudding, so I was eager to re-create it using my gluten-free loaf of bread.  But, of course, I didn’t have all of the ingredients at home that Root Down used, so I altered their recipe a little and came up with something quite tasty.

First, I cut off most of the crust and cubed one loaf of Rudi’s Gluten-Free Bakery Bread for this recipe.

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

Pour the liquid mixture over the bread cubes and let it sit, stirring occasionally, for 45 minutes. Then, add 1/4 cup shredded unsweetened coconut, mix it one more time, and pour it into a Pyrex baking dish to bake at 325 for 30-40 minutes, until it is golden brown and cooked through the center.

Be patient and let it cool. Then serve it with something creamy, like ice cream or whipped cream.  I enjoyed my gluten-free bread pudding with farm-fresh strawberries, slices of peach, and a drizzle I made with equal parts heavy whipping cream and maple syrup.


Megan Bucholz is an avid home cook in beautiful Boulder, CO. She tries to buy fresh, local, seasonal ingredients whenever possible and make as many foods as possible from scratch. She prepares mostly vegetarian food and enjoys showing others how delicious foods can be. She is the CEO and founding foodie of Local Table Tours

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