Monday, March 3, 2008

Gluten Free Chocolate Bread Pudding

A few months ago I found a chocolate bread pudding recipe, made with cinnamon bread.* I did not want to make some yummy gluten dessert with my brother and father around so I edited it and made it 100% Gluten Free!
Pre-Heat your oven to: 350
What you will need:
11 Slices of gluten free bread (I used Glutino's Corn Bread)
4 Cups of Milk
2 Tablespoons of Butter (and some more for buttering the pan)
6 oz Semisweet chocolate
4 Eggs
1 Cup of sugar
1 Teaspoon vanilla
Approx. 1/2 teaspoon cinnamon
Powdered Sugar for garnish if you wish :)
First Butter a 8 x 12 inch pan (the pan size can be changed but keep it as close as possible or run the risk of all the yummy filling not fitting in the pan.).
Cut the bread, so you should end up with about 9 squares per slice.
Since the bread I am using is not perfectly shaped it will depend on the size of each slice the amount of cubes you get. As you can see the bread that I used is about 4 x 4 inches.
Once you have cut all the bread and buttered the pan place the bread into the pan.
In a large sauce pan heat up the milk, butter and chocolate. Stir the liquid frequently making sure the chocolate does not burn on the bottom of the pot.
This is what the chocolate mixture should look like when fully combined.
While the chocolate and milk mixture is heating up, in a bowl beat/mix the eggs, sugar, vanilla and cinnamon, until well combined.
When the chocolate and milk solution is combined, temper the eggs by adding a small amount of the hot milk into the eggs and mix for a few seconds bring the eggs up to (or close to) the same temperature as the milk. Repeat this step a few times till you have used about half the liquid.
When I made this the first time I did not temper the eggs enough and poured too much of the hot milk in at once. I ended up cooking some of the eggs in the bowl. If you see small bits or clumps of yellow in the mixture, that means you added too much of the hot milk in the beginning, like me!
Tempering the eggs
This is what it should look like when the egg and milk mixtures are combined (the foam depends on how fast you stir).

Pour the liquid over the bread trying to coat every piece while you go.
Carefully carry the mixture to the oven and place on the middle rack. Cook for 40 - 45 minutes. Keep an eye on it, because the top of the bread will burn if you are not careful!
When finished the liquid should have set and firmed but should still have a little movement to it. If you are not sure, its better to take it out sooner than later because it will keep cooking in the pan, and egg does not usually talk that long to cook.
Cool for at least 10 minutes and sprinkle with powdered sugar!
Serve warm or at room temperature and,
* This recipe is based on a Martha Stewart recipe, and has been changed to be Gluten Free.
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