Have you ever noticed how some people cringe when they hear certain food related words? Like “gluten free”, or “vegan” or “dairy free”… As if those words automatically meant tasteless and just plain gross.
Especially when doing nutritional counseling, that’s something that happens to me way too often. If I had a penny for every time I’ve gotten an eye roll or a look of disgust when I mention tofu or gluten free cake, I’d be a millionaire by now.
Interestingly enough, when those same people try these foods without knowing what they are, they love it.
Funny how we let our preconceived ideas dictate our choices, uh?
Take this gluten free bread pudding for example. If I didn’t tell you, there is no way you would be able to tell it’s gluten free. And unless you were a cheese connoisseur, in my opinion, you wouldn’t be able to tell it’s dairy free either.
Granted, to achieve that, you need to use high quality products and reliable brands, which we do of course… But thankfully, that’s an easy task since they’re available pretty much everywhere nowadays.
So go ahead, gather some of your pickiest and skeptical friends and give it a try. I’d love to hear their thoughts 🙂
Prep time: 5 minutes plus 15 minutes soaking time
Cook time: 1 hour 20 minutes
Ingredients (serves 4-6):
- 1 tbsp extra virgin olive oil
- 2 cups frozen spinach, thawed
- 1/8 tsp salt
- 2 large eggs
- 1 cup gluten free pasteurized egg whites (or 8 large egg whites)
- ¼ tsp salt
- 1/8 tsp black pepper
- 1 ½ cups unsweetened plain almond milk (we use Silk Pure Almond)
- 3 gluten free hot dog buns (we use Udi’s Gluten Free)
- 1 tbsp plus 1 tsp non-hydrogenated vegetable spread (here we used Earth Balance Garlic & Herb spread, for extra flavor)
- 1 ¼ cups shredded pepperjack or cheddar style non-dairy, gluten free cheese (here we used Daiya Pepperjack )
- Preheat oven to 350F. Spray a 1.5 quart round casserole dish generously with cooking spray or grease lightly with oil
- Sauté thawed spinach in olive oil at medium heat. Season with 1/8 teaspoon salt and cook for about 5 minutes. Set aside
- Cut buns in half lengthwise and spread each one lightly with vegetable spread. Cut into aproximately 1 1/2 inch cubes
- In a large bowl, beat eggs and egg whites, season with salt and black pepper. Add almond milk, cooked spinach and 1 cup shredded cheese and mix until well combined
- Arrange bun cubes in prepared casserole dish. Pour egg mixture all over the bread, pressing down gently so it’s well covered. Let it soak for 15 minutes.
- Sprinkle remaining ¼ cup shredded cheese on top and bake in middle rack at 350F for one hour and 15 minutes*
*Note: Bread pudding will puff up as it bakes, so make sure to remove the top rack of your oven, or place it far enough from the casserole dish