Like many people who become intolerant to gluten and wheat as an adult, I missed really good bread. Luckily, my longing for exceptional bread didn’t last long since I live in San Francisco and kept seeing Bread Srsly at my local grocery stores. Their perfect little sourdough loaves make exceptional toast for breakfast or sandwiches. I was hooked!
The only thing I couldn’t do with their bread was make bread pudding. The crumb texture of their regular sourdough loaves wasn’t quite right.
That’s why when they offered to send me one of their Pullman loaves to experiment with, I was in heaven!
I used to make my bread pudding with day-old challah from a bakery a block away. It had the best eggy, chewy texture. I had a hunch these would be soft, chewy loaves that would work great for bread pudding. And I was right!
Although this was an entirely different type of bread, I had a hunch these Pullman loaves would be soft, chewy loaves that would work great for bread pudding. And I was right!
The loaf was easy to pull apart into the perfect bite-sized chunks for the bread pudding.
Some of you may be a little skeptical about using a sourdough bread for making a sweet dessert. But since this was an especially eggy version, you get a little tang of sourdough that pairs nicely with the raspberries and white chocolate in the bread pudding. It’s not at all overwhelming.
I made my bread pudding in one 6″ glass soufflé dish, but you could also bake in four single-serving dessert ramekins if you’re making it for a small dinner party. You can serve this dessert on its own, warm or at room temperature. I personally love to have it warmed with a scoop of ice cream, and a drizzle of caramel sauce.
Gluten-free Raspberry and White Chocolate Bread Pudding
- 2 cups Bread Srsly Pullman loaf pulled into small chunks
- 4 eggs
- 1 pint heavy cream (use lactose-free milk instead if needed)
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1 cup white chocolate chips
- Tear bread into small chunks (less than 1 inch in size) and place in a large bowl.
- Whisk eggs, cream, and vanilla extract together in a second bowl.
- Pre-heat oven to 325.
- Pour egg mixture over the bread. Let mixture soak into the bread for 20-30 minutes.
- Add raspberries and chocolate chips and stir to combine. Pour mixture into 6-inch round baking dish. Place dish on a baking sheet to avoid spills in the oven.
- Bake 35-45 minutes or until set. Insert a toothpick into the pudding to test for doneness. If it comes out clean, the pudding is set.
- Serve warm with a side of ice cream, and a drizzle of caramel sauce.