Gluten-free bread was made for bread pudding, which is best made with stale bread, because store-bought gluten-free bread is basically stale to begin with (yes, I said it, but you know you’ve always thought it, too!). To make it even staler, I usually cut it into pieces and lay it out on a baking sheet overnight before making this recipe. Humble, homely, but oh so divine!

　　

Ingredients

makes 8 servings

　　3 tablespoons canola oil

　　1/2 cup Sucanat or brown sugar

　　2 cups rice milk

　　1/2 teaspoon ground cinnamon

　　1/8 teaspoon ground nutmeg

　　2 teaspoons pure vanilla extract

　　10 slices gluten-free bread, cut into 1-inch cubes (6 cups)

　　1/4 teaspoon salt

　　2 tablespoons flaxseed meal combined with 6 tablespoons hot water (“flax eggs”)

　　3 bananas, sliced into rounds

　　1/4 cup Sucanat or brown sugar mixed with 1/2 teaspoon ground cinnamon, for sprinkling on top

　　2 tablespoons dairy-free, soy-free vegetable shortening

　　

Step 1

Combine the canola oil and Sucanat in a heavy saucepan, and cook, stirring, over low heat, for about 3 minutes. Add the rice milk and stir well to combine. Add the cinnamon, nutmeg, and vanilla. Whisk well. Heat over medium-high heat, stirring often, until it begins to boil. Remove from the heat. Pour over the bread cubes in a shallow bowl, toss gently, and let soak for 30 minutes.

　　

Step 2

Preheat the oven to 350°F. Grease an 11 by 7-inch or 8 by 8-inch baking dish with vegetable shortening. Add the salt and “flax eggs” to the bread mixture, stirring gently to combine.

　　

Step 3

Pour half of the bread mixture into the pan. Top with two-thirds of the banana slices. Cover with the remaining half of the bread mixture. Top with the remaining third of the sliced bananas. Sprinkle the Sucanat/cinnamon mixture evenly over the top. Dot with the shortening.

　　

Step 4

Bake for 1 hour, or until caramelized and golden brown on top. Let cool before serving.

　　Allergen-Free Baker's Handbook