Gluten-free Chocolate chip Bread Pudding

So what do when you’re testing bread recipes, and you find yourself with a surfeit of bread? Why make bread pudding!

Bread pudding is one of those easy things to whip up, and if you are familiar with Michael Ruhlman‘s book Ratios, once you understand that bread pudding is basically custard with lots of stuff in it, you are pretty much open to freestyle it.

The custard for this is a basic 2:1 custard (2 parts milk or cream to 1 part beaten eggs), sweetened with a bit of sugar, and spiced however you like.   I rummaged through the cupboards and decided to sweeten the custard with brown sugar, spike it with a bit of bourbon, and toss in some chocolate chips.  Don`t forget to bake this in a water bath!  It may seem like a hassle, but it really does help make the custard nice and creamy.

Gluten-free Chocolate chip Bread Pudding

• 1/2 loaf gluten-free sandwich bread, cut into 1-inch cubes
• 3/4 cup chocolate chips
• 3 eggs
• 1 1/2 cups light cream
• 6 T brown sugar
• 1/2 teaspoon salt
• 3-4 T bourbon

Preheat oven to 325 degrees.  Mix liquid ingredients and pour over the bread in an 8-inch square pan.  Let sit for at least 15 minutes, and bake in a water bath for 35-45 minutes, until just set in the centre.

You know the drill! If its got yeast in it, it goes over to Yeastspotting!  Check out all the yeasty treats this week!