Recently I posted a recipe for gluten free stuffing using Udi’s gluten free hot dog buns.
I hope you had a chance to try that recipe plus entered your name into the Udi’s gluten free giveaway I am hosting. (You can enter at the bottom of this recipe!)
Udi’s asked me to post 2 new recipes using any of their products, but I’ve decided to post 3 new recipes by the end of October. Gluten Free Pumpkin Bread Pudding now and then a recipe for Pumpkin Sausage & Kale Pesto Crostini appetizer.
I have enjoyed playing in the kitchen and trying to come up with Fall Comfort gluten free recipes using Udi’s Gluten Free Baked Goods.
This recipe is a twist on a classic bread pudding that I grew up with.
One big change is that this one is gluten free now, and a smaller one is the addition of pureed pumpkin.
When I was a kid we topped our pudding with thick whipping cream, but I switched it up and added 2 new topping options for you. A warm creamy custard and or a rich chocolate sauce. All 3 recipes are here for you to enjoy!
Recipe: Gluten Free Pumpkin Bread Pudding
1 pkg Udi’s gluten free hamburger buns
3 large eggs
2 cups whipping cream
1 1/2 cup pureed pumpkin
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg & cardamon
1/4 tsp cloves
1 cup brown sugar
1 cup raisins
Slice and cube the Udi’s hamburger buns.
Preheat oven to 350 degrees.
Spread cubes evenly on 2 cookie sheets and bake for 7 minutes.
Remove and let cool.
In a medium bowl beat the eggs, cream and pumpkin with a hand mixer.
Add the salt, spices and brown sugar and beat until smooth.
Add the toasted bread cubes and the raisins. Stir to combine.
Pour into a deep 8×8 baking dish or a shallow 8×8 dish and 4 large ramekins.
If using ramekins, place ramekins in a large baking dish.
Once in the oven pour boiling water into the large baking dish, being careful not to get water into the ramekins. This water bath provides moisture ensuring the bread pudding in the ramekins does not dry out.
Bake ramekins for 40 minutes.
Bake the larger 8×8 baking dish for 55-60 minutes.
Remove from oven and cool.
Recipe: Chocolate Sauce
1 cup whipping cream
2 Tbsp agave syrup
8 oz bittersweet chocolate
In a small saucepan, whisk the whipping cream, agave syrup and salt together on medium heat.
Once heated to almost boiling, remove from heat and add the chocolate.
Stir until chocolate is melted and smooth.
Chocolate Sauce can be stored in a jar in the refrigerator for 2 weeks.
Recipe: Custard Sauce
3 Tbsp cornstarch
3 cups milk
1/4 cup white sugar
2 Tbsp butter
1 large egg
1 tsp vanilla
In small saucepan whisk the cornstarch and cold milk together. Once mixed, turn heat on to medium. Add sugar and whisk together. Stir milk mixture until heated.
In a small bowl, beat the egg until frothy.
Add a little bit of the hot milk to the egg and stir. Slowly add more and more of the hot milk to allow egg to slowly heat up. If you add the egg to the hot milk all at once, you will have scrambled eggs in your custard.
Add the warmed egg mixture to the saucepan and whisk.
Stir with wooden spoon until pudding starts to thicken.
Remove from heat and add the butter and vanilla.
Custard sauce can be stored in a jar in the fridge for a week.