Do you enjoy eating pudding? Here is an interesting recipe that I’ve been using for gluten free bread pudding and figured I’d pass it along in case anyone is interested in trying it. If you’d like to check out other recipe ideas, check out our gluten free recipes page!
Roasted Colored Peppers Bread Pudding
- 1 each red, green, yellow and orange bell peppers, quartered and seeded
- Olive oil for brushing on the peppers
- 3 cups stale gluten-free bread, crusts removed and cubed
- 3 cups evaporated milk or half-and-half, heated
- 1 tbsp. chopped fresh parsley
- 1 tsp. oregano
- 1/2 to 3/4 tsp. salt
- 12 grinds black pepper
- 3 eggs, lightly beaten
- 1/2 cup grated Parmesan or Asiago cheese
- Preheat the oven to 450 F.
- Line a cookie sheet with parchment paper.
- Lightly brush the pepper quarters with olive oil.
- Place the peppers on the cookie sheet. Roast for 15 to 20 minutes or until the skins are charred.
- Put the peppers in a bowl and cover with a towel. When the peppers are cool enough to handle, peel the charred skin off.
- Cut the peppers into julienne strips.
- Lower the oven temperature to 325 F. Butter a 2-quart baking pan.
- Spread the bread cubes in the baking pan.
- Mix the hot milk with parsley, oregano, salt, and pepper.
- Taste for seasoning.
- Whisk in the eggs.
- Mix half of the peppers with the bread.
- Pour the milk over the bread and peppers.
- Arrange the remaining peppers and the cheese on top.
- Cover with a buttered piece of foil or parchment paper.
- For a creamy, soft bread pudding, bake in a hot water bath.
- Otherwise, place the pan directly in the oven. Bake for 45 minutes or until done.
- The pudding will feel firm.