Banana Bread Pudding

Name: Banana Bread Pudding
Yield: makes 8 servings
Ingredients: 3 tablespoons canola oil; 1/2 cup Sucanat or brown sugar; 2 cups rice milk; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 teaspoons pure vanilla extract; 10 slices gluten-free bread, cut into 1-inch cubes (6 cups); 1/4 teaspoon salt; 2 tablespoons flaxseed meal combined with 6 tablespoons hot water (“flax eggs”); 3 bananas, sliced into rounds; 1/4 cup Sucanat or brown sugar mixed with 1/2 teaspoon ground cinnamon, for sprinkling on top; 2 tablespoons dairy-free, soy-free vegetable shortening

December 9, 2011

Gluten-free bread was made for bread pudding, which is best made with stale bread, because store-bought gluten-free bread is basically stale to begin with (yes, I said it, but you know you’ve always thought it, too!). To make it even staler, I usually cut it into pieces and lay it out on a baking sheet overnight before making this recipe. Humble, homely, but oh so divine!

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