Gluten-Free Sweet & Savory Bread Pudding
It’s sweet. It’s savory. It’s perfect for Thanksgiving dinner or Thanksgiving breakfast or really any time or day. This Gluten-Free Sweet & Savory Bread Pudding recipe is one you’ll want to bookmark to use again and again.
This tasty bread pudding is sweet thanks to the use of Kinnikinnick’s Cinnamon Raisin Bread and apples and is savory thanks to the use of bacon, onion, and celery. This dish can be served instead of stuffing alongside a turkey for Thanksgiving or it can be served for breakfast with maple syrup – because it’s versatile like that.
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Gluten-Free Sweet & Savory Bread Pudding Recipe
- 1 loaf Kinnikinnick Cinnamon Raisin Bread , cut into about 1-inch pieces
- 4 slices thick cut bacon , diced
- 4 tablespoons unsalted butter
- 2 white onions , diced
- 4 stalks celery , diced
- 1 large apple , peeled, cored, and diced
- ½ cup apple cider
- 2 tablespoons poultry seasoning
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- ½ cup chopped fresh Italian parsley
- 8 large eggs
- 2 cups heavy cream
- 2 cups gluten free chicken stock
- 1 ½ cups grated Parmesan cheese
- Preheat oven to 350 degrees. Place bread cubes on a baking dish in a single layer and toast, tossing once for 20 minutes or until lightly browned.
- Meanwhile place the bacon in a large, cold skillet. Turn the heat to medium and brown the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Add the butter to the pan and let it melt. Add the onions, celery, and apple to the pan and cook, stirring occasionally, until tender, 8-10 minutes. Stir in the apple cider, poultry seasoning, salt, and pepper, raise het to medium-high and cook until most of the liquid has evaporated. Tahe off the heat and stir in the parsley.
- Whisk the eggs with the cream, chicken stock, and ½ cup cheese in a large mixing bowl. Add the bread and vegetable/apple mixture and stir well. Let sit for 30 minutes. Pour the mixture into a 9 by 13 baking dish, sprinkle the remaining cup of cheese over the top and bake for 50-60 minutes or until nicely browned and a knife inserted into the center comes out clean. Alternatively, you can cover the dish before baking, let sit in the refrigerator overnight then let sit at room temperature while the oven preheats to 350 degrees and bake uncovered for 50-60 minutes.
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