WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, September 25, 2013

Bread Pudding with Vanilla Caramel Sauce(gluten-free, dairy-free, corn-free, soy-free, nut and seed-free)

Sorry, no pic's- my poor old camera(10 years old!) finally died. Since bread pudding is not exactly a pretty dish probably just as well. This was wonderful served hot with the sauce and a scoop of coconut milk vanilla ice cream.

I have probably posted a zillion bread puddings at this point, but since I refuse to throw out stale gluten free baked goods, bread pudding either sweet or savory is something that I make probably a little too often.




Bread Pudding:
5 cups (1/2-inch) gluten free bread cubed
1 1/2 cup coconut yogurt
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground allspice
1/4 teaspoon salt
3 large eggs

Sauce:
3/4 cup packed light brown sugar(domino's)
1 tablespoon palm shortening(Spectrum)
8 tablespoons coconut yogurt(homemade)
1 teaspoon vanilla extract(homemade using potato vodka,store bought use "grain alcohol" which is corn based)
1/8 teaspoon salt(we have been using pink himalayan)
Cooking spray(I use grapeseed in a Mr. Mister) (Tj's grapeseed seems to be tolerated, we have used HEB brand as well)


1. Preheat oven to 350°.

2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

3. Combine the rest of the bread pudding ingredients in a large bowl; mix until well combined. Add lightly toasted bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up the milk mix.

4. To prepare sauce, combine brown sugar,coconut yogurt and palm shortening in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. simmer 10 minutes or until reduced to about 1 cup(or don't reduce, a thin sauce is great as well.). Remove pan from heat. Stir in remaining 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

5. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with grapeseed oil(or other grease of choice). Drizzle 3 tablespoons of the sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

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