Bread Pudding is another wonderful way to use leftover bread, perfectly adapted to gluten-free and a snap to prepare. Any soft-crust bread will do for bread pudding. The black-and-white alternating pattern is fun and takes only a few more minutes. The caramel sauce is delicious and you will find many other desserts to use it with. For bread pudding you want bread that has a soft crust, and a neutral flavor (no seeds no spices etc)
- 1-pound loaf soft crust bread, gluten-free OK, cut up in large chunks
- 4 eggs
- 4 cups milk or dairy-free milk, low-fat OK
- 1½ cups sugar
- 1 cup vegetable oil
- ¼ cup rum or brandy
- 1 tablespoon vanilla extract
- ½ teaspoon nutmeg
- ½ cup pure cocoa powder
- ¾ cup golden raisins
- 1 tablespoon orange zest
Combine the first set of ingredients by hand in a bowl, breaking up the bread with your hand as you go. Divide the mixture into two bowls. Add the cocoa in one bowl; add the raisins and orange zest in the second bowl. Combine each mixture thoroughly in their respective bowls.
Preheat the oven to 375°F. Grease a 9-by- 13-inch baking pan. Layer the pan evenly with half the black (chocolate) mixture, top with half the white (raisin) mixture. Repeat with the remaining black mixture and the remaining white mixture, spreading gently and evenly so as not to disturb the bottom layers. (You might want to bake this pudding in muffin cups, for individual portions: Same instructions, shorter baking time. Start with 30 minutes).
Bake for about 1 hour, or a little longer, until the pudding looks nice and puffy and the center is barely firm. Serve warm or at room temperature, alone or with caramel sauce. Do you want to go all out? A scoop of coconut sorbet will go very well!