Earlier this year I decided to start making two loaves of homemade, gluten free bread at the beginning of each month so I could enjoy sandwiches and french toast as often as I liked. One to keep in the fridge for the first two weeks, and the second to freeze until the first loaf had run its course.
I thought I was brilliant.
Two loaves of bread! I’ll eat that in no time! I should make FOUR loaves of bread, because two will never be enough, said my overzealous brain. (Don’t worry, I had a long talk with myself and kept to two loaves.)
Then 60+ hour work weeks entered the picture. And trips to the gym. And errands. And endless meetings. Suddenly, I found myself inundated with loaves of bread I didn’t even have time to eat. (Yes, that’s right. Didn’t even have time to eat.)
I started panicking about what to do with this bread that was occupying my fridge and freezer. It just stared at me, wanting to be used, demanding to be eaten. But you can only consume so many PB&J sandwiches before you start being unable to button your jeans in the morning.
So I took to the internet to search for new ideas and came upon recipes for bread pudding. A while back, I remembered America’s Test Kitchen doing a slow cooker bread pudding recipe that fascinated me. The chefs had dried the bread in the oven to reduce the moisture, which I thought was brilliant. Armed with some other ingredients, I took to my own “test kitchen” to see what kind of magic I could make with these loaves of bread (sans slow cooker).
The result- a gooey yet remarkably light and satisfying bread pudding! And it’s super quick and easy too!
Gluten Free Nutella Cinnamon Bread Pudding
By Emily of (Mainly) Gluten Free in NYC
7 slices of gluten free bread, cubed and oven dried (see directions below)
1 tablespoon butter, melted
3 eggs, beaten
1 1/2 cups skim milk
1/2 cup turbinado sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup nutella spread
1. Preheat the oven to 350 degrees. Slice the bread into cubes and lay flat on a nonstick baking tray. Place in the oven for about 10-15 minutes, until the bread starts to dry.Do not let it brown. Remove from oven and let cool.
2. In a bowl, mix the eggs, skim milk, sugar, cinnamon and vanilla. Slowly fold in the nutella spread until fully immersed in the egg mixture.
3. When the bread cubes have cooled, place them in one layer in an 8×8 inch pan. Pour the butter evenly over the bread, followed by the egg mixture. If you like, you can sprinkle the top with turbinado sugar.
4. Bake for about 40-45 minutes, or until the bread springs back when tested with a fork. Serve warm with ice cream or whipped cream and fruit.