Christmas 2012 has been our first gluten-free. So far we’ve managed well but desserts are always hard to sift through. But it doesn’t have to be that way. If you or someone you’re serving is gluten-free rest-assured there are very simple substitutions.
For our small group gathering, I served Udi’s Snicker doodle cookies right along with the rest of the desserts. No one was the wiser and ya’ll, they are GOOD. So chewy and soft. Yum.
Today I tried my hand at bread pudding. With a simple substitution of the bread with Udi’s Gluten-free bread, it’s safe for gluten lovers and haters alike.
And as we should with all desserts, I substituted the raisins for chocolate chips and made my own Chocolate Bread Pudding.
Gluten-free Chocolate Bread Pudding
8 slices of Udi’s Gluten-free bread, cubed
4 eggs, beaten
1 cup sugar + enough to sprinkle
4 cups milk
1 tsp vanilla
1/2 cup semisweet chocolate chips
Cinnamon, for sprinkling
Grease a 2-quart baking dish. Place cubed bread and chocolate chips in the bottom.
Beat eggs, sugar, milk and vanilla in bowl
and pour over bread cubes.
Sprinkle with sugar and cinnamon. Bake at 350 for 30 to 40 minutes or until golden brown.
If you have any questions about serving for your gluten-free family and friends, please let me know!
Udi’s provided me with the products for this post. All opinions are my own.