Last week I went to a restaurant that serves paleo/gluten-free/refined sugar-free meals. I got inspired and decided to try and make gluten-free bread pudding (the Belgian way).
I usually don’t go gluten-free. But lately it seems like every store is slapping me in the face with gluten-free goodies. I got curious and bought myself a loaf of gluten-free bread.
The thing I forgot was… I rarely eat bread.
I never liked eating bread as a child. Just chewing on bread would make me gag, something about the texture. Even now, as a semi-grown up, I don’t tend to buy it. Even though I no longer regurgitate it.
So, the only logical thing to do was turn it into bread pudding. I used:
- 0,5 l almond milk
- 200 g of unrefined sugar (I used 75% coconut blossom sugar and 25% agave syrup)
- 300 g gluten-free bread
- 5 eggs
- 200 g raisins
- 1 teaspoon of ground cinnamon
- OPTIONAL: 1 tablespoon of vanilla pudding powder
I go for a lazy version of the Belgian bread pudding. Not too much fuss and super easy. Basically just mixing until your bready goop gets goopier.
Heat up the milk and add the ‘sugar’ and cinnamon. When everything has dissolved pour the milk over the bread. I tend to rip the bread in small pieces. Makes it easier to mix later. Let the bread soak for 5 minutes.
Now take a (handheld) blender and turn it all into a bready goop. Stir in the eggs and raisins and poor your batter in a greased bake tin. Bake in the center of a 200°C oven for 45 minutes. Let cool before taking it out of the tin.
Note: if you want a denser consistency you can add a tablespoon of vanilla pudding power.