This recipe is one of my absolute favorite desserts in the world going way back to when I was really little. It brings about such a feeling of home-baked family bonding!
Now the strangest part, I know … is how did I get a bread pudding to be gluten free? I will share that in a later post, but for now … enjoy the best bread pudding I ever tasted, EVER!
BREAD PUDDING RECIPE:
- 2 cups of dried bread crumbs
- 4 cups of, scalded milk
- 1 tablespoon of butter
- 1/4 teaspoon of salt
- 3/4 cups sugar
- 4 eggs, slightly beaten
- 2 teaspoons of vanilla
Soak bread in milk for 5 minutes. Add butter, salt and sugar. Pour slowly over eggs, add vanilla and mix well. Pour into greased baking dish. Bake in moderate oven at 350 degrees until firm (around 50 minutes). Bake in a pan of hot water.
**Sprinkle nutmeg as desired over the top
Continue reading “Grandma Ruth’s Bread Pudding”
This was a fun one to make for sure! For our wedding, my wife and I had a dark chocolate fudge/orange zest cake. I really wanted to make this to surprise her for our anniversary, but when she became gluten-free it became much harder to do!
I decided to start with the chocolate cake, and found an excellent recipe on agirldefloured.com! I am happy to say it not only tastes great, but I have now made it many times and fooled many people into believing that it even had gluten! I have done variations with lactose-free milk as well as casein-free (coconut milk) and had success too. The fat content of the milk really did not make a difference.
For the frosting and the mousse layer in the photos I did something completely different that I will follow up with later. But for now … Enjoy!🙂
- 2 cups sugar
- 1 3/4 cups gluten-free flour
- 1 teaspoon xanthan gum (leave out if you desire)
- 3/4 cup good quality dark cocoa powder
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon sea salt
- 3 eggs
- 1 cup whole milk (I have used coconut milk instead or even Lactose-free milk)
- 1/2 cup vegetable oil
- 2 teaspoons gluten-free pure vanilla extract
- 1 cup hot coffee
- Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
- Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
- Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.