Recipe: Gluten-Free Morning Bread Pudding with Salted Caramel

There is one thing that I love to do over at my friend Jenn’s house…and that’s cook.  Especially a breakfast on Sunday.  Saturday we sometimes cook in…sometimes we out.  But Sunday…we normally always make something.  And that was the case this past weekend after we discovered a drool-worthy recipe on Pinterest…hosted on Smitten Kitchen’s blog.  What drew my attention to it was the salted caramel portion of the bread pudding recipe.  It sounded divine.

So…I planned it out with Jenn.  I’d order the gluten-free challah bread if she could get the rest of the necessary ingredients.

The plan to bake this on Sunday morning was totally on.  And that morning, with my ginormous gluten-free braided challah loaf from Katz Gluten-Free ready to slice…we set to work.  While this recipe does take some time to prep…it’s worth it.  I’d make this again in a heartbeat.  And I will.  I have plenty of extra bread to use up.  So…go ahead…try it.  Don’t be intimidated.  My modifications were made to make it gluten-free.  It didn’t take away from any part of this dish.  The texture and flavors were to DIE for.

One word of warning…that caramel can get pretty hard…so make sure you don’t do what we did and throw it in the freezer.  LOL!!  Lesson learned.

Recipe: Gluten-Free Morning Bread Pudding with Salted Caramel

Gluten-Free Morning Bread Pudding with Salted Caramel
Gluten-Free Morning Bread Pudding with Salted Caramel

Servings: 8
Time: Prep 30 minutes; Bake 45 minutes

Ingredients:

  • 3/4 cup plus (optional) 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon flaky sea salt or just 2 or 3 pinches of a coarse one
  • 10 to 12-ounce loaf brioche or challah bread (cut into slices about 1/2-inch thick and about 3 inches square or round, which sounds really persnickety, but they really do fit better in the pan this way) (I used Katz Gluten Free Large Braided Challah Loaf)
  • 6 large eggs
  • 1 cup mascarpone cheese, divided (1/4 cup for custard; 3/4 cup for serving)
  • 1 cup milk
  • 1/4 teaspoon almond extract


Directions:

First, choose your baking dish.   We opted to use a 9-inch round cake pan, which was a squeeze, but we made it work.  Other options would be 2-quart oval gratin/roasting dish, a 9- to 10-inch cast iron skillet, a 2-quart casserole dish or 1 deep-dish pie pan.

If your dish is safe for the stove top, use this to make the caramel. If not, use a small, heavy saucepan and place 3/4 cup sugar, butter and sea salt and heat over medium heat. The butter will melt and, after 7 to 10 minutes, the sugar will dissolve and begin to brown. Reduce heat to medium-low and stir with a spoon or spatula so that it browns evenly.  The butter does separate from the sugar, but that’s okay.  Just continue to stir them together.  It will all work out in the end even if it splits.  I know…because ours did!

If you’re using a saucepan, your caramel is done when it reaches a copper color.  Pour it over the base of your baking dish.

If you’re making the caramel in your dish (like a cast iron skillet), your caramel should be taken off the stove a step sooner, a shade more pale than copper, something of a medium brown; this is because it will continue cooking and darkening for a minute off the stove.

Regardless of what you choose to bake it in, place the dish in refrigerator and chill until caramel is cold and solid, about 30 minutes. Once chilled, arrange the bread slices. Place the heel of the bread in the center and do what you can to fan the slices around it, overlapping each slightly and knowing with complete confidence that even if your dish doesn’t resemble a blooming rose, nobody will care at all.  Mine looked nothing like a blooming rose…and, honestly, no one cared.

In a large bowl whisk together eggs, remaining 2 tablespoons sugar (if using; I skipped this) and 1/4 mascarpone cheese (save rest for serving), until very smooth.  Add milk and almond extract.  Pour this over the bread, making sure to saturate all of it.  Cover tightly with plastic wrap and chill for about 30 minutes to an hour.  You can let it soak overnight if you have that sort of time or plan that far in advance.  If you bread seems too high in the vessel to get a good soak, you can weight it with a plate in the fridge.

After the allotted time (or in the morning), take your dish from the fridge.  Heat oven to 375°F.  Remove plastic from dish and bake 30 to 35 minutes, until moist but not wet in center. Remove from oven and run a knife around edge of dish, loosening bread from sides. Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and flip pudding onto the plate. Lift baking dish off plate; scrape any extra caramel from pie dish over pudding.

Serve, cutting it into wedges at the table and spooning a healthy dollop of mascarpone onto each plate.

A slice of Gluten-Free Morning Bread Pudding with Salted Caramel
A slice of Gluten-Free Morning Bread Pudding with Salted Caramel

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While the original recipe called for this to soak overnight, we were busy watching Thor 2…so that didn’t happen.  The fact that we only let it soak for about 30 minutes in the fridge did not, at all, make the dish any less of a delicious treat.  It worked perfectly.  So, don’t feel like you have to make it the night before…unless you have that sort of time.  Do plan ahead though, because this does take some time.  Jenn and I took out 2 of the eggs from the original recipe as we thought 8 eggs was a bit much.  I think we made a good call.  This cooked up to a beautiful perfect meal.  And we all sat and enjoyed it…and kept the leftovers for the next couple of mornings.  SO amazing and delicious!!

Yeah…totally making this one again!

Recipe: Broccoli and Goat Cheese Soufflé

Tonight…I made my first soufflé.  I’m not going to lie…it made me feel chef-y.  Really, really chef-y.

Because soufflé’s can be tricky.  They are picky.  They are very, very, very difficult to master.  And this recipe seemed easy enough…so I decided to give it a try.

The result?  A light, airy, fluffy treat that made for a delicious dinner.  It wasn’t perfect, but for my first soufflé, I’m quite happy with the results.  It tasted phenomenal.

The recipe comes from Eating Well magazine, one of my favorites.  And yeah…I’ll make this again in a heartbeat.

Recipe: Broccoli and Goat Cheese Souffle

 

Broccoli and Goat Cheese Soufflé
Broccoli and Goat Cheese Soufflé

Servings: 4-8
Time: Prep 25 minutes; Cook 20 minutes

Ingredients:

 

  • 1-1/2 cups finely chopped broccoli florets
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons all-purpose flour (I used Better Batter Gluten-Free All Purpose)
  • 1-1/4 cups low-fat milk (I used unsweetened almond milk)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/2 cup crumbled goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar

Directions:

Preheat oven to 375°F.

Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.

Place broccoli in a medium, microwave-safe bowl.  Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes.  Set aside.

Melt butter and oil in a large saucepan over medium-high heat.  Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel.  Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes.  Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined.  Transfer to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.

Add cream of tartar and continue beating until stiff peaks form.  Using a rubber spatula, gently fold half of the whipped whites into the milk mixture.  Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain.  Transfer to the prepared ramekins or soufflé dish.

Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish.

Serve immediately.

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Easy.  I was blown away by how easy this was to make.  I was hoping mine would puff up a little more, but that will come with more practice.  For now, so very happy with the results of this soufflé.  My roommate and I both enjoyed the taste and the fluffy, airy texture.  And the recipe…so clean.  So amazing.  And yeah…the perfect meal to end a busy day.

Go ahead.  Don’t let the idea of a soufflé scare you.  Give it a whirl.  You might surprise yourself.

Product Review: Tastefully Simple Gluten-Free Beer Bread Mix

Tastefully Simple Gluten-Free Beer Bread Mix
Tastefully Simple Gluten-Free Beer Bread Mix

Product Review: Tastefully Simple Gluten-Free Beer Bread – $8.99

Let me give a big shout-out to Tastefully Simple consultant and a friend of mine from high school, Rebecca Fifield!  It is because of her that I have these products in the first place.  You see…back when I was in high school, I wasn’t gluten-free.  In fact…I don’t think anyone in my hometown even knew what a Celiac was.

It turns out that there is magic in the Interwebs…and thanks to the magic of social media…you reconnect with people.  That’s how Rebecca and I got back into touch.  And she, knowing I am Celiac and having to eat gluten-free now, sent me packets of Tastefully Simple’s new gluten-free line-up of mixes.

Well…it’s the New Year.  January 1st.  And my roommate and I have set a few goals for this coming year.  And we are wasting no time getting settled into the new routine.  That being said, tonight I was simply cooking up some black eyed peas with some kale for dinner.  I know that doesn’t sound gourmet, but some believe that eating black eyed peas on New Years Day will bring prosperity.  I’m all for that.  The recipe mentioned something about serving the meal with cornbread.  I don’t have cornbread and I didn’t have enough cornmeal in my pantry to rock out a batch of it from scratch.

That being said…I remembered I had these mixes ready for me to try.  So, I climbed up to the top shelf of my pantry and began to pull each one up until I found the one I was seeking.

Gluten-Free Beer Bread.

Yes.  Gluten-Free Beer Bread.  And…I just so happen to have gluten-free beer on hand.  I’m not a beer drinker, mind you, but I make a killer queso with it…so I tend to have it in the house in case.  So glad I did…because I was more than excited to get this bread cooking.

And guess what?  Tastfully Simple really is simple!!  This mix is super easy to put together.  I got down one 9 x 5 bread pan and buttered the inside.  Then, all I had to do was add to a large bowl…the mix, the gluten-free beer (or you can use soda), and 1 egg.  There is an option to add 3 tablespoons of melted butter…which I decided to do.

That’s it.  Whisk it together.  Pour it in the pan.  Drizzle the melted butter over the top (if you’re using it…but I highly recommend it).  Set it in a 350°F oven for about 50 minutes…and you have yourself a beautiful loaf of gluten-free beer bread.

YES!  It really is that easy!

Tastefully Simple Gluten-Free Beer Bread
Tastefully Simple Gluten-Free Beer Bread

What’s more…I was drooling as this was baking in my oven.  My apartment smelled (and still does) so amazing.  Fresh-baked bread is one of my favorite smells…but this aroma was beyond fantastic.  I resisted the urge to open the oven and sneak a peak the instant I started to smell it.  That being said…I allowed it to cook for a full 50 minutes, preparing the rest of dinner as it was finishing up.  And when my timer went off, I pulled a gorgeous, golden-crusted loaf of gluten-free bread out of my oven.  I turned it out of the pan…and it was perfect.

I let it cool slightly as I finished up the last of the black eyed peas and kale we were having for dinner.  I knew the bread needed to cool a bit more…but I was ready to dive in.  So, I sliced off two slices…one for me and on for my roommate.  It sliced beautifully, still steaming in the middle.  Fresh.  Hot.  Gluten-Free.  Bread.

Well, we settled in for our New Years Day feast and I immediately had to sink my teeth into the beer bread.

OH MY BREAD GODS!  No…this is, by far, one of the best gluten-free breads I have ever made in my kitchen.  The mix forms into this light, not dense, loaf of bread.  I think the carbonation from the beer helps with this.  The flavor is buttery, and light, and totally amazing.  The texture is perfect.  Not dense.  Not heavy.  And it’s soft…and the right amount of chewy.  It is gluten-free bread perfection.  I am going to have to order more of this from Rebecca…and stat!

Let’s talk ingredients now, shall we?  The Tastefully Simple Gluten-Free Beer Bread is a mix of rice flour, whey, sugar, potato starch, tapioca flour, baking powder, whey protein concentrate, cassava flour, brown sugar, salt, yeast extract, natural flavors, maltodextrin, and xanthan gum.  Not a bad mix of ingredients there.

As for nutrition…the way I prepared the bread…the stats would look like this:

This mix contains enough for 13 servings.  One serving of this bread would provide you with 138 calories and 3 grams of fat.  You would also have get only 6 grams of sugar, no fiber, and 3 grams of protein.  Amazing stats for bread, yes?  YES!

And…trust me when I say that this bread is really, really, really good.  Tastefully simple.  Tastefully gluten-free.  Tastefully devoured.

So, if you want to give it a try, hop on over to Rebecca’s Tastefully Simple Page (www.tastefullysimple.com/web/bfifield) and place an order now.  You won’t regret it.  I am so happy to have this in my life.  Thank you, Rebecca!  And thank you, Tastefully Simple!

Tastefully Simple Gluten-Free Beer Bread
Tastefully Simple Gluten-Free Beer Bread