Recipes

This recipe by Christine Guedea was one of our BeUdiful Recipe Contest Finalists. Yum!

Details

Servings: 10 servings

Ingredients

4 Large Egg Yolks
3 Large Eggs
2/3 Cup of Organic Sugar
3 Cups Vanilla Coconut Milk
1 ½ teaspoons gluten free vanilla extract (Most is GF)
Pinch of salt
One 4 pack of Udi’s Cinnamon rolls, cut into 1 inch pieces and left out overnight to dry out
6 ounces of gluten mini chocolate chips
Unsalted butter for preparing the pan (or substitue for dairy free)

Directions

To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl.
In a medium sauces pan, whisk together the remaining sugar, mil, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside.
In a bowl, evenly toss the bread and 4 oz of chocolate together and then put into the buttered 8-cup gratin dish.
Pour the custard over the bread. Stir the bread and chocolate pieces so the custard settles evenly in the pan. Cover slightly with foil and set aside for 30 minutes.
Place a rack in the middle of the oven and preheat to 325 degrees F.
Place the gratin dish in a larger baking pan and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish.
Bake the bread pudding until just set, but still wiggly, about 45-50 minutes.
Remove from oven sprinkle with ¼ cup mini chocolate pieces and chopped pecans, snip corner of glaze packages and drizzle over the top of bread pudding.
Let cool completely before serving. Serve with gluten free vanilla ice cream.