Fall is finally here! Or is it? While the calendar says that the fall season is officially upon us, Mother Nature clearly feels differently with the high temperatures we’ve been experiencing. But, I’ll take it! A few months from now, those of us living in the Northeast will be longing for warm, sunshine-soaked days like these! As I wrote this blog post (and this is no lie or exaggeration, I promise!), I received a Fox News alert on my smartphone that a “historic snowstorm may bring blizzard conditions to Montana”, dropping several feet of snow this last weekend of September… so I’ll take a 90-degree fall for a little while longer!
Whether you are still swimming and frolicking on the beach or bracing for a blizzard, fall is such a wonderful time of year filled with so many fun activities and lots and lots of cozy, comforting foods. Apples are abundant this time of year, especially here in New York state where we love to pick them ourselves or buy a peck from the local farmers market. I love to use them in both sweet and savory dishes. To kick off the fall season here on the blog, I’m sharing my recipe for a Gluten Free bread pudding that’s loaded with sweetly spiced chunks of apples and tender, moist gluten free bread. Here’s the thing… get rid of the gluten free stigma that exists. You can make a gluten free bread pudding that tastes phenomenal! And this recipe is it! Perfect for breakfast on Thanksgiving morning or warmed up for dessert with a big scoop of cinnamon-vanilla gelato after a brisk fall day of pumpkin picking, this recipe is a make-ahead food lover’s dream and can be stretched to feed the largest of crowds. Cheers to all things fall, my most favorite season of all!
- The longer the pudding sits in the fridge, the better! Allow yourself time to assemble the entire dish and cover in plastic wrap. Let it sit in the fridge for at least three hours or overnight. This will ensure that the chunks of bread get soaked very well with the custard, yielding a very moist pudding!
- I love to keep my pantry stocked with all of the spices I’ll need for the fall/winter season, like apple pie spice. If you don’t have apple pie spice on hand, simply use a combination of cinnamon, nutmeg and allspice.
- This bread pudding can be stored in a container in the rug for up to a week. When ready to eat, just reheat a small portion in a low oven or in the microwave.
- If the bread is getting too dark during baking, simply cover loosely with aluminum foil.
Gluten Free Cinnamon Apple Bread Pudding
- 1 1/2 loaves Canyon Bakehouse Hawaiian Sweet Bread (this is the GF sliced bread that I prefer to use for this recipe)
- 12 eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1 tsp. vanilla extract
- 2 tsp. apple pie spice (see notes above)
- 1/2 cup granulated sugar
- Good pinch of salt
- 4-5 small-medium size apples (I used Macintosh)
- Squeeze of lemon juice
- 1/2 cup light brown sugar
- Butter for greasing baking dish plus 4 Tbsp. melted
- Cinnamon Sugar for topping
- Step 1 Cut the bread into small cubes and set aside.
- Step 2 Generously butter a large casserole dish (I used a stoneware baking dish that was about 9″ x 13″.
- Step 3 Core and peel the apples
- Step 4 cut into slices and then cut into chunks about 2 inches in size.
- Step 5 Toss the apples with the squeeze of lemon, 1 tsp. of the apple pie spice and 1/2 cup brown sugar. Set aside while you prepare the custard.
- Step 6 Make the custard by combining the eggs, heavy cream, milk vanilla extract, 1 tsp. of apple pie spice, 1/2 cup granulated sugar and pinch of salt in a large bowl. Whisk very well or use a handheld mixer to ensure that the custard is smooth and everything is combined well.
- Step 7 Combine the cubes of bread and the apples together and toss well to coat.
- Step 8 Evenly spread the bread/apple mixture into the buttered casserole dish.
- Step 9 Carefully pour the custard over the bread/apples, trying to pour it evenly so all of the bread/apples get coated. Gently press down on the bread mixture with a spoon to encourage the bread to begin absorbing the custard.
- Step 10 Cover with plastic wrap and refrigerate for at least three hours or overnight.
- Step 11 When ready to bake, preheat the oven to 350 degrees.
- Step 12 Bake for about one hour, or until the custard is set in the middle and a toothpick inserted in the center comes out clean.
- Step 13 About 15-20 minutes before the pudding is done, pour the 4 Tbsp. pf melted butter over the top and sprinkle generously with cinnamon sugar.