Bread Pudding Recipe
What to do with those bread heels? (especially gluten free ones – which are on the edge of edible, if you know what I mean…) Save them until you have enough for bread pudding!
This bread pudding recipe comes from Fannie Farmer’s Boston School of Cooking cookbook.
I did not pre-scald the milk, but did let the bread soak in the milk for 2 hours in the fridge prior to making. Mixed regularly during this time to break up the pieces. Bake at 350° F for 50 minutes. I did add raisins (some of the bread was leftover raisin bread.
Spices: Cinnamon, nutmeg
Results: I prefer this recipe to the last gluten free bread pudding I made from 1887. It was more moist and slightly richer.
I’ll have to try it! Do you think some brands of GF bread are better than others?
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Absolutely! But the heels are almost universally inedible, simply because they are denser than the regular slices of bread – and gluten free bread is already dense.
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