I love to have brunch on the weekends. It is one of my favorite meals to make, and it is great for entertaining. Recently, we hosted a guest who is gluten-free and I wanted to make something a little special that she (and the rest of us) could enjoy.
Since breakfast is so gluten-heavy, with pancakes and cinnamon buns being my usual fare, I really had to think about how I could make something for her. I have to be honest, gluten-free baking scares me a little. The ingredients can be really expensive if you are not going to be baking gluten-free often, so I needed to come up with a substitute for bread that I could use for a bread pudding. And then it dawned on me, waffles!
Waffles are perfect for a bread pudding. When toasted, the waffles are the perfect texture for bread pudding, which usually calls for toasted or stale bread. You could serve this with a drizzle of maple syrup and butter, but I had some berries that needed to be used, so I made a simple berry sauce to serve on top. Everyone loved this dish, and no one knew that they were eating gluten-free.
1 box Van’s Gluten Free Waffles Totally Natural
1 1/2 cups half-and-half
1 teaspoon vanilla
1/3 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
pinch of salt
zest from one lemon
Toast waffles according to package directions. When cool, cut into 1-inch pieces. Arrange waffle pieces evenly in an 8x8 baking dish that has been coated with cooking spray.
In a large bowl, whisk eggs, half-and-half, vanilla, sugar, cinnamon, nutmeg, salt, and lemon zest. Pour over waffles, pressing into the custard. Let the mixture soak while the oven preheats to 325 degrees.
Place baking dish on a sheet pan, and bake for 30 to 40 minutes, or until the pudding is set and the golden brown.
Serve with berry sauce and powdered sugar.
2 cups mixed berries (strawberries, blueberries, raspberries, and blackberries)
1/4 cup sugar
zest of one lemon
juice from one lemon
Add ingredients to a medium saucepan. Cook over low heat until the berries break down, and the sauce begins to thicken, about 20 minutes. Store in an airtight container for one week.