Gluten Free Peach Bread Pudding Recipe

Edit: This recipe has been removed per the author’s request.   You can see the gluten free recipe in its entirety using the link below.

[Recipe Courtesy of The Examiner]

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Roasted Colored Peppers Bread Pudding

Ingredients:

• 1 each red, green, yellow and orange bell peppers, quartered and seeded
• Olive oil for brushing on the peppers
• 3 cups stale gluten-free bread, crusts removed and cubed
• 3 cups evaporated milk or half-and-half, heated
• 1 tbsp. chopped fresh parsley
• 1 tsp. oregano
• 1/2 to 3/4 tsp. salt
• 12 grinds black pepper
• 3 eggs, lightly beaten
• 1/2 cup grated Parmesan or Asiago cheese

Baking Instructions

1. Preheat the oven to 450 F.
2. Line a cookie sheet with parchment paper.
3. Lightly brush the pepper quarters with olive oil.
4. Place the peppers on the cookie sheet. Roast for 15 to 20 minutes or until the skins are charred.
5. Put the peppers in a bowl and cover with a towel. When the peppers are cool enough to handle, peel the charred skin off.
6. Cut the peppers into julienne strips.
7. Lower the oven temperature to 325 F. Butter a 2-quart baking pan.
8. Spread the bread cubes in the baking pan.
9. Mix the hot milk with parsley, oregano, salt, and pepper.
10. Taste for seasoning.
11. Whisk in the eggs.
12. Mix half of the peppers with the bread.
13. Pour the milk over the bread and peppers.
14. Arrange the remaining peppers and the cheese on top.
15. Cover with a buttered piece of foil or parchment paper.
16. For a creamy, soft bread pudding, bake in a hot water bath.
17. Otherwise, place the pan directly in the oven. Bake for 45 minutes or until done.
18. The pudding will feel firm.

[Recipe Courtesy of Galesburg]

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You are reading Gluten Free Bread Pudding. This post is the property of Gluten Free Recipes © 2008.