Figgy Pudding

 

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Fresh off the Bread Making disaster the other day, I was staring at the loaf in question thinking “what a waste to throw it away” trying to determine something to do with it when it hit me.  Bread Pudding!

I LOVE Bread Pudding.  I miss bread pudding.  So I thought why not make a gluten free bread pudding with this loaf right here?  It’s not the best tasting bread, but that’s nothing sugar and butter and cream can’t fix right? Then when I opened the refrigerator to get out the ingredients I saw the figs I had left and at that moment I decided I was a GENIUS! 

Gluten Free Fig Bread Pudding

Nom Nom!

Full disclosure, this was not a fail, but not a hit.  I made some mistakes that were very noticeable, but I think know what they are and am determined to try again because the fig aspect of it was a stand out hit! What follows below is less of a recipe – because it’s not quite ready – and more of a play-by-play of how I did it and where I missed the mark.

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First off ingredients.  Brown Sugar, Vanilla, Cinnamon, Nutmeg, Butter, Eggs and Milk.  I had a feeling that using some heavy cream as well may help, but I didn’t have any so I am not sure.

Next I chopped up the rest of the loaf and the figs.  Mixed them together in a bowl, put them in my stone baking dish, melted the butter and drizzled it all over.  I used one stick of butter, but looking back at the amount of bread and figs, I may have wanted to add some more.

 

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Next I put 3 cups of milk in a sauce pan over medium heat and added a cup of brown sugar.  I then whisked 3 eggs with some nutmeg and cinnamon and added that in, letting it all mix together until warm, but not hot.

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When it came time to pour it over the bread I got to this point and stopped.

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This I think was my critical mistake. When it looked like this there was still a good 3/4 cup left of the milk and egg mixture. Not really taking the density of Gluten Free bread into account, I hesitated and then in the end did NOT add the rest of the liquid.  Thats what did me in.

I put it in a 350° oven for 45 minutes.

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So I will admit it smelled like heaven, but as soon as I took it out I was suspicious that it wasn’t going to be a hit. I brought it down to Nonna’s as she loves bread pudding as much as I do.  The consensus of Nonna, Mama Sis and myself was the same. Flavor with the figs was great! Density of the bread plus not enough mixture made it to dry.  A cream sauce on top could have salvaged it, but it couldn’t stand up on it’s own as a good classic bread pudding should.

So gluten free fig pudding has promise, but I’m not there yet. I’m sure when I mess up another fresh baked loaf of bread I will try again.

Nom Nom

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