Tuesday, May 4, 2010

Choco-Banana Bread Pudding

The first time that I tried bread pudding was about 6 years ago at a Mongolian barbecue of all places. I remember it having dark chocolate, bananas, and caramel- perhaps the best thing I have ever tasted. About a year ago, I had some allergy testing done and one of things that I am slightly sensitive to is gluten. Not to the point where I get sick or can label myself a Celiac, but enough to cause a lethargic response that is less than ideal for my active lifestyle. Having confirmation, I try to avoid wheat and gluten as much as possible. Admittedly though, I do enjoy an occasional beer or two.

This recipe was a creation stemming from my love for the rich and comforting taste of bread pudding- made gluten free. Udi's bread Company and Gluten Freeville are running a recipe contest using their products. Developing this bread pudding came right to mind. What's nice is that is can be made dairy free if necessary. I am super excited about Udi's new breads because as us "wheat-tards" know, most commercial gluten free breads are not very tasty.

Give this decadent bread pudding a try- evn if you are not avoiding wheat. Although not tested, I am sure a firm regular bread can be used to.

Udi's Granola Banana Bread and Raspberry-Filled Granola Bars to come soon!

Gluten Free Choco-Banana Bread Pudding

4 eggs

2 cup whole cows milk or alternative (recipe tested with rice milk)

1/2 natural sugar

2 teaspoons vanilla

1 Loaf Udi’s Gluten Free bread, cut in ½ inch pieces

2 very ripe banana, diced

1 60% good quality dark chocolate bar broken into pieces

2 teaspoons of good vanilla

1 teaspoon rum or extract

Prepare an 8-inch square baking dish by spraying the sides and bottom of the pan.

Whisk together the eggs, milk, sugar, rum, and vanilla,

Mix the bread, banana, and chocolate chips and arrange in the prepared pan.

Pour the milk mixture over the top of the bread and let stand for five or ten minutes pressing any dry bread on the top gently down into the custard mixture.

Refrigerate the mixture for several hours or until ready to bake.

Bake at 375 degrees for approximately 50 minutes, or until pudding is puffy and golden.

Remove from the oven and cool slightly.

Serve warm topped with caramel or chocolate sauce and your favorite ice cream or non-dairy alternative

1 comment:

  1. Seriously I need to make something gluten free for the bike shop boys and this looks more than amazing!!! See you Sat!!