What do you do when you make the Thanksgiving rolls too dark?? You turn them into bread pudding!
Gluten Free Bread Pudding
6 slices gluten free bread
3 T melted butter
1/2 C apples, diced
4 eggs, beaten
2 C Milk
3/4 c sugar
1 tsp ground cinnamon
1 tsp pie spice
1 tsp vanilla extract
Preheat oven to 350 deg. Spray 9x13 pan with cooking spray, Tear bread into cubes and spread evenly on the bottom of the pan. Pour the melted butter over the bread. Sprinkle with apple pieces. Set aside.
In a medium bowl, whisk the eggs until whites and yolks are combined. Add in milk, sugar, spices, and vanilla extract.
Pour the mixture over the bread evenly. Press down to make sure the bread is soaking up the liquids.
Bake 45 min in the 350 deg oven or until the bread springs back when you push on it. Remove from the oven and allow to cool slightly. Top with vanilla sauce.
Vanilla Sauce
1/2 C brown sugar
2 T Corn Starch
Pinch Cinnamon
1 egg
1 1/4 c Milk
2 T Melted Butter
pinch salt
For vanilla sauce, whisk 1/2 cup of light brown sugar, the corn starch, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
