Whenever I have leftover baked goods I make bread pudding. It's one of my top ten favorite gluten free breakfasts or late night snacks. Once I started baking grain free I had to do some experimenting to revise my bread pudding recipe so that it would have a perfect custard interior ...here's what I did!
I used about 1/2 of a batch of my new recipe for Pumpkin bars that were leftover from a Halloween party and forgotten in the fridge (I know, can you believe we forgot to eat them?) and some leftover grain free bread cubes. The pumpkin bars had cream cheese frosting on them and that suited me just fine.
Many years ago, I cooked for a cute delicatessen in a large shopping center. We would take all of the leftover pastries, cakes, doughnuts, frosting and all, chop into cubes, add some citrus and spices, and bake into bread pudding. They were the always a huge hit! Imagine the calories! omg...
Over the years since, I've made bread puddings a million times, but the first time I used rice flour gluten free bread cubes they turned to mush! So, I found that it works best to cut out the traditional soaking time and then it worked just fine.
Now I'm eating grain free, but grain free bread and baked goods don't absorb as much liquid, so now what do I do? I decided to cut the liquids way back and it worked! The result was a perfect soft custard (French Toast) interior and nice crusty exterior. I love orange and cinnamon together, especially with pumpkin.
I serve this warm with real maple syrup or plain yogurt. It's great warmed up for desert with frozen yogurt too!
If you use gluten free traditional white bread or baked goods in this recipe, use triple the amount of milk.
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Makes 8-10 servings
- 6 cups leftover gluten free and grain free bread or baked goods, cubed, small
- 5 large eggs, beaten
- 1/2 cup milk of choice
- 1 cup cooked squash, mashed, packed or canned plain pumpkin
- 1 medium juicy orange, zested plus juice
- 1/8 teaspoon pure white NuNaturals Stevia powder
- 1 tablespoon cinnamon, to taste
- dash salt
- 1/4 cup cream cheese, softened and stirred, opt
Preheat oven to 350 degrees F. Grease a 7 x 11 inch oven proof baking dish
- Lay out bread or baked goods cubes in greased baking dish.
- In a bowl, beat together eggs, milk, squash, orange juice, zest, stevia, cinnamon and salt until smooth.
- Pour over cubes. Toss gently to combine. Stir in cream cheese if using.
- Bake for 25-30 minutes or just set and lightly browned. Do not over bake.