Experience a Holiday Breakfast Twist: Gluten-Free Apricot Bread Pudding by Executive Chef Randy Cazzalino combines the richness of apricot and warm spices in a delightful gluten-free recipe. Enjoy a comforting and flavorful breakfast, perfect for elevating your holiday mornings.
Gluten Free Apricot Bread Pudding
Crafting Comfort, Gluten-Free: EnjoyChef Randy Cazzalino's Apricot Holiday Breakfast Treat!
Equipment
- 9 by 13 by 2-inch baking dish
- Large Mixing Bowl
Ingredients
- 1 Gluten Free Mountain White loaf Canyon Bakery is the type I use
- 8 extra-large eggs
- 5 cups half-and-half or milk
- 3 tablespoons honey
- 1 tablespoon grated orange zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 8 oz Dried Apricots
- 8 oz container of Whipped Cream Cheese
- Cinnamon to sprinkle
- Pure maple syrup for serving
Instructions
- Preheat the oven to 350 degrees.
- Arrange the bread in Shingled layers in a 9 by 13 by 2-inch baking dish, cutting the bread diagonal to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 3 minutes.
- Cut the Apricots and sprinkle generously over the whole pan. Scoop small dollops of Cream Cheese in rows down the top of the pan and sprinkle Cinnamon over.
- Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
Tried this recipe?Let us know how it was!
