It’s that time of year again. Holiday time. The autumn leaves of done changing, and fall is now beginning to transform into winter. That means one thing: Thanksgiving is upon us.
This is one of those times of year that are a mass of trips to the grocery store, trying to put together the perfect meal to satisfy everyone who will be seated around the table on Thursday. You have to plan on someone who might have a food allergy, finicky and picky eaters (especially kids), and from there your menu must be built.
Traditionally, pumpkin pie and apple pie are the go-to dessert options for the big day. But, this Thanksgiving, I encourage you to change it up a little.
My friends at Rudi’s Gluten-Free Bakery have shared this recipe for their Gluten-Free Bread Pudding. I dug out my slow cooker this morning and got to work on this. The prep work is simple and the slow cooker does all the work for you. And this really makes your entire house smell fantastic as it simmers away for a couple of hours. Get it going on Thanksgiving morning and have it ready by the time the feast is consumed, simply serve it up, warm and fresh from the crock pot. It’s that easy.
Even better…it’s Rudiculously delicious! But don’t take my word for it. Gather the ingredients together and give it a go for yourself.
Recipe: Rudi’s Gluten-Free Bread Pudding
Servings: 8-10 servings
Time: Prep 20 minutes; Cook 5-6 hours
Ingredients:
- 9 slices of Rudi’s Multigrain, Cinnamon Raisin or Original Bread
- 4 tablespoons of butter or butter alternative
- 3 Golden Delicious apples, peeled and thinly sliced
- 2 tablespoons lemon juice
- 1 Tbs grated lemon rind
- 1/2 cup honey (to taste)
- 1-2 teaspoons cinnamon
- 1/4-1/2 teaspoons nutmeg
- 1 cup apple juice
- 1/2 cup golden raisins|
- 1/2 cup walnuts (optional)
Directions:
Spread butter onto bread and place in toaster or under broiler until nicely browned.
Cut bread into chunks.
Place all ingredients in the slow cooker except for walnuts.
Set the slow cooker to LOW and leave to cook for 5-6 hours, but check and stir the bread pudding around the 3-4 hour mark.
Stir in walnuts before serving. Try serving it up with gluten-free ice cream or whipping cream.
~*~*~
This recipe was fantastic. I used Rudi’s Gluten-Free Cinnamon Raisin bread (my favorite!). The spices and ingredients all came together as it cooked up. The texture is smooth and the flavor…sweet with a little bit of heat from the cinnamon and nutmeg. Honestly, it definitely lived up to the fantastic aroma it cast throughout the house.
I ended up melting the butter on the stovetop and brushing it over the slices of bread before sticking them under the broiler to brown. I found this kept a good balance on each slice. And it toasted up brilliantly in my oven. Aside from that, just give the mixture a stir halfway through and enjoy the end product.
Proof once again that gluten-free is Rudiculously delicious…any way you slice it, bake it, and cook it up.
Give thanks this year for all the blessings in your life. Then give thanks to a new and satisfying gluten-free life.
Eat up. And Happy Thanksgiving!
The Celiathlete 