I love bread pudding. I mean L-O-V-E bread pudding. Before I had to give up gluten, if it was on the menu, I would save room for it! I think it's the ultimate comfort dessert. I've tried making it before and it was pretty good for gluten free. But, I didn't think it would hold up against a fully glutened bread pudding.
A couple weekends ago, Kati had a friend spend the night. Knowing the girls would be hungry in the morning, I decided to make muffins for breakfast. I had a bag of Namaste muffin mix that I'd not tried yet. On the bag, was a recipe for lemon poppyseed bread. That sounded really good, but I didn't have poppy seeds and I wanted muffins, so I figured I would follow the recipe and make muffins with it.
For some reason, the recipe calls for adding extra baking soda when there is already baking soda in the mix. You know what happens when there's a lot of baking soda in a recipe? Bubbles. Not knowing how much was already in the mix, I thought maybe it's would'nt rise too high. Wrong!
The the batter climbed right up the side of the muffin tin and on top of the tin until the entire top was covered in batter. Then the muffins sunk in the middle! They tasted pretty good and we ate a couple of them even though we had to peel parts off the tin to get only bites, not a whole muffin.
As I was standing in the kitchen thinking of a way to salvage them, an idea came to mind. Bread pudding! I quickly found my bread pudding recipe and got to work. Success! This bread pudding, I believe, would stand up to a fully gluten filled bread pudding any day. To make sure it wasn't a fluke, I made the bread and bread pudding again this weekend, just to make sure it would turn out a second time. This time, I used bread pans. Make sure you don't over fill the bread pans though, because this batter really rises!
This recipe is both gluten and casein free. If you can tolerate dairy, by all means go for it. I think a splash of cream in the sauce would be quite good. If you eat gluten, I think you could make this recipe with any lemon flavored muffin mix. But it's so good gluten free, you won't miss the gluten if you make the recipe as is! This recipe was originally inspired by a recipe I found in Bon Appetit Magazine.
(For the bread, you will need two bags of Namaste muffin mix using the recipe for lemon bread on the side of the bag.)
13 cups of bread, cut into cubes
1 cup chopped pecans
4 cups almond milk (unsweetened) or favorite milk substitute
3/4 cup sugar
6 large eggs
1/2 cup Earth Balance Buttery Spread, melted
1 teaspoon vanilla (the recipe didn't call for this but I added it)
Spray the bottom of a 9X13 pan with a no stick spray. Layer the cubed bread with the pecans in the pan. In a bowl, whisk eggs. Add the milk, sugar, butter and vanilla to the eggs. Mix well. Pour over bread. Let this mixture sit at room temperature in the pan for about and hour until the liquid is absorbed. Bake at 350 degrees for about an hour. While still warm, serve with Lemon Rum Sauce.
Lemon Rum Sauce
1/2 cup brown sugar
1/4 cup light corn syrup
2 tablespoons butter
2 tablespoon rum
2 teaspoons lemon extract
Combine brown sugar, corn syrup, butter, in heavy small saucepan. Bring to boil, stirring until brown sugar dissolves. Boil 1 minute. Mix in rum and lemon extract. Spoon over hot bread pudding. Enjoy!