An easy bread pudding celiacs (and non!) can enjoy

Gluten-free eaters can snag a handful of almonds instead of snacking on a few crackers or have quinoa and veggies instead of pasta primavera. But with dessert – pies, cakes, cookies – avoiding gluten can be more difficult, especially if you’re not an experienced baker.

We’ve put together an easy recipe for bread pudding that celiacs and non-celiacs can enjoy. As for the gluten? We won’t tell anyone it’s missing if you don’t.

Dark chocolate bread pudding
Adapted from the Joy of Cooking

Ingredients

3 ½ cups (8 to 10) gluten-free waffles
3 cups milk or cream
3 eggs
½ cup brown sugar
2 teaspoons vanilla
2 teaspoons lemon juice
8 ounces good quality dark chocolate

1. Toast the waffles per package directions for the oven, and then remove them from the oven to cool.
2. Adjust oven temperature to preheat oven to 350 degrees, if needed.
3. As the waffles cool, gently warm the milk over medium-low heat. Dice the waffles, and place 3 ½ cups, measured lightly, not packed, into a large mixing bowl. Pour the milk over the waffles. Stir gently with a fork to cover all the waffle pieces with liquid and let rest for 15 minutes.
4. Dice the chocolate and set aside.
5. Lightly beat the eggs, then whisk in the sugar, vanilla and lemon juice. Pour mixture and chocolate pieces over the soaked bread and stir gently until well blended.
6. Bake the pudding in a baking dish set in a pan of hot water for about 45 minutes.