I’m always looking for opportunities to try something a bit different, so when Ginger Lemon Girl asked if anyone want to try a recipe from her slow cooker cookbook, The Everything Gluten-Free Slow Cooker Cookbook (affiliate link), I jumped at the chance!
I’ve never done a gluten-free bread pudding before, and the last time I tried a gluten-containing bread pudding, it turned out a bit more like an omelette (it turns out you shouldn’t substitute egg yolks for whole eggs – who knew?).
However, this recipe was insanely easy. It’s perfect for using up old bread – the more dried out the bread is, the better it works. Furthermore, it can be made completely dairy free by using your preferred milk substitute instead of evaporated milk. I used hazelnut milk, my most recent obsession.
Slow cooker recipes aren’t for the impatient bakers – you’ll have to wait hours, not minutes, for this pudding to be done. But I promise you it’s worth it.
OK, so bread pudding isn’t the most photogenic of recipes, and I admit I’m no food photographer, but this is comfort food at its very best.
The Everything Gluten-Free Slow Cooker Cookbook will be released on October 18th 2012 – just in time for cold autumn evenings.