Today, she makes dessert!
Well, actually, we had it for breakfast. Come on, think about it - eggs, bread, milk - it's French toast, only it's called something else!
This recipe is another Stephanie O'Dea, from her book Make It Fast, Cook It Slow (p. 407).
Gluten Free Bread Pudding
2 large eggs
2 cups milk
1/4 cup brown sugar, firmly packed
1 teaspoon vanilla
1/2 teaspoon cinnamon
6 slices thick bread, cubed (we used baguettes from Against the Grain brand)
1/4 cup yellow raisins (original recipe says raisins or dried cranberries)
butter, for greasing the stoneware
2 tablespoons raw sugar (optional - we didn't use it)
Use a small slow cooker. Butter the crock, so your pudding doesn't stick. In a mixing bowl, whisk together eggs, milk, brown sugar, vanilla and cinnamon. Add bread. Stir in raisins. Pour the mixture into the crock, and run on high for about 2-3 hours. That's pretty general - we pulled ours closer to the 2 hour mark. The books says when the top has browned. We ate it when it was fully cooked and set. I have yet to bake something in a crockpot that actually browns on the top. If it does, the product is far too brown on the bottom (read as burnt like charcoal and stuck like tar).
This was oooooooooooh sooooooooooo goooooooooood! It was soft and warm and cinnamon-y. We topped our bowls with a little whipped cream, and it was perfection!
The book does mention that you can sprinkle the top with sugar and do that fancy torch thing. I don't own a kitchen torch, and even if I did, odds are that Bubba would make off with it for some science experiment. If you'd like to try it, feel free.
Enjoy!
P.S. Did I mention that you should buy this book? Even if you're not gluten free, these recipes are amazing! Well worth the exceptionally reasonable price!
1 comment:
Love this recipe, I will be making this in the near future.
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