|Edible Fruit Centerpiece|
I had never used gluten free bread before. I was unsure of the texture and feel of what it would be. Would it absorb the milk and eggs properly? Would it end up too custard-like without regular wheat breads? Though a bread pudding is a custard based food, too much liquid to bread ratio would give too much room for an egg custard rather than the creamy bread texture from a really good bread pudding recipe. I could have made gluten free bread, and i am sure it would have made a wonderful bread pudding. Most people though, would not take the time to make their own bread before attempting a bread pudding. I had to be able to find the ingredients locally. I asked Marianne at the museum which bread she usually used and her first recommendation was Udi's. Available locally, I went and bought a loaf to test this out.
|Gluten Free Ham and Feta Bread Pudding|
I wanted the bread pudding to still be warm when I took it in for the presentation. Though I could have mixed all the ingredients for the recipe the night before, I also wanted there to be some texture to the finished product, so I cut the bread cubes the evening before and covered the bowl on the counter. In a refrigerator container I pre-mixed the ham, Feta, scallions, white raisins, salt, nutmeg & pepper. I pre-mixed the eggs and milk and refrigerated those as well. Yesterday morning when I woke at 6 AM, I went straight to he kitchen and preheated the oven. I uncovered the bread cubes, added in the two refrigerated containers and mixed it all well. This went into a casserole and into the oven less than 15 minutes later. While I continued on to get myself ready for the day, the casserole baked. It was done by the time I came back into the kitchen for breakfast. It smelled heavenly and looked wonderful. I had high hopes.
Marianne had not known I planned to make this separate bread pudding, and she came to thank me for thinking of her. As it turned out, the recipe held no glitches. It was perfect and just as good as its wheat-based counterpart.
|Making Gluten-Free Crepes: note the lacy holes|
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.