Indulge in a delicious gluten free peach bread pudding, perfect for those with dietary restrictions. A comforting and sweet treat for any occasion.
Delicious and Easy Gluten-Free Peach Bread Pudding
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Summery Twist on a Classic Favorite: Gluten-Free Peach Bread Pudding
All right everybody we’re here doing the gluten-free uh peach bread pudding first thing we’re going to do as the recipe States we’re going to take a 2in hotel pan uh and take 2 oz of solid margarine and go ahead you can start and we’re just going to take that 2 oz block of solid margarine and just kind of rub it all around the pan uh make sure.
Everything’s uh kind of greased up this is going to help release the bread pudding after it’s baked so um you can see how Chef is just kind of rubbing the pan and it’s leaving a little trail of margarine all the way around okay if you got a chunk or two like that chunk that’s sitting there right there that’s fine just as long as.
The pan is coated uh little additional chunks take it a nap on the bottom ain’t going to hurt nobody so uh once you get it to that point we’re going to take a piece of parchment paper a fulls siiz sheet and we’re going to press it into the pan and it’s going to stick on that Mar merch also assisting in the release.
Later on then we’re going to take and Reserve that pan put it somewhere else for right now we’re going to focus on our biscuit though so two parts to this recipe a dry part and a wet part in the dry part we’ve already added the gluten-free flour baking soda baking powder and brown sugar so we’re going to take and just mix up those dried no just.
The dried really quick there you go we’re going to take a mix that all together just to make sure everything is good with no lumps in it before we put the chocolate chips in otherwise we couldn’t feel the lumps so once that’s nice and smooth and powdery we’re going to add the chocolate chips there we.
Go Okay add the chocolate chips to that batch huh put oh yeah but but let’s let’s finish the dry first oh the chocolate chips are going into wet my bad Okay so um once we finished that I’m sorry the chocolate chips go in the liquid later on so we have our dry mixture mixed we’re going to blend in the butter next my fault I’m.
Getting ahead of myself so we’re going to take our butter which is cubed you can see it’s kind of like in 1 oz cubes the trick to this is to make sure that we do not pulverize the butter this is a biscuit dough so it should be it’s going to be nice and Flaky if we have nice pieces of uh of the butter so or the margin rather so what we’re going to do.
Is we’re going to take the little clumps that we have we’re going to scatter them across the flower and if you watch Chef’s fingers as he goes in he’s going to basically grind this in between his forefinger and his thumb his fingers and his thumb and he’s taking him kind of grinding it up so the Butter’s mixing but he’s not.
Destroying it and he’s looking for long pieces of butter that will help absorb some of that flour you do not want this Mee like sometimes when you make Pao you want it like the size of baby peas you want it much larger than that probably 3/4 in you know little Tails little little uh strands of.
Margarine kind of folded into that butter so or the margarine so you can see he’s just about there just want to make sure you had it everybody get a chance to get kind of mashed up a little bit and again this is going to make everything nice and Flaky so he’s almost done there I just want to show this whole video cuz this is.
Something new for us okay so keep on grinding he’s got to the point now where all the grinds are pretty much uniform and shape they’re all somewhere around I guess about a/2 inch um just a little little cubes you can see you can still see the whole pieces of margarine so that’s good okay next we’re going to.
Focus on the wet mix so the wet mix has uh the liquid eggs it has granulated sugar and it has brown sugar so we’ve already taken those three and whisk them together uh so right now uh that wet mixture is ready to go into the dry mixture actually no it’s not the chocolate chips need to go in there so we’re going to add the white chocolate.
Chips to the wet mixture Chef’s putting on his gloves real quick there you go go ahead and finish you’re putting on your glove so we can go straight to the mix please okay so the white chocolate chips just went into the wet mixture dry mixture is ready to go waiting for the.
Wet mix we’re going to toss the just kind of gently fold the chocolate chips into the wet mix and we’re preparing the wet mix for the peaches so we have one can of drained peaches make sure that they’re completely drained we don’t want any of that liquid in there okay once the.
Chocolate chips are wet we’re going to take our drained peaches we’re going to dump them into our wet mix okay this is one can of drained peaches okay let them sit in the colander so there’s no juice whatsoever and you can see how Chef is just kind of rolling these around but he’s breaking.
Them just kind of r randomly squeezing them and breaking them so they’re all about half size of what they started so you don’t have to do each one separately if one or two end up being a little bit large in the mix that’s okay uh but we do want to just randomly kind of try to get as much as we can without going one at a.
Time okay so take about a minute get it in there uh once we get that that’s good we’re going to take a make make a well inside of the uh dry mix Chef wants to break them up a little bit more okay now we’re going to make a little well on the dry mix okay little hole in the center now we’re going to take our Peach mixture the wet.
Mixture I’m sorry first we’re going to take the buttermilk my bad so we have the buttermilk cups yep he going to measure out two cups of Buttermilk sorry so we’re going to finish the dough wet mixtures made buttermilk in it’s really important on this recipe.
That you have all your me and plast in front of you you’re not running back and forth okay we’re going to take a spoon now we took the time to make those uh margarine you know th those bits of margarine large so they’re not smashed up we don’t want to ruin that effort so we’re just going to take a small soup spoon.
Not grind this with our fingers and we’re going to mix this in so we have a nice consistency of a dough okay this is finishing the dough and you can see it’s starting to stick together it’s starting to Clump it has those large pieces of butter in it so we’re just going to take our time and stir this up now this does give 18.
Portions per pan so this should not be an everyday prep item uh and we can make multiple pans uh at once if we need to so little bit time consuming on the prep end uh but it’ll be worth it at the end it’s a very good dessert so Mis and plas is key with this recipe so once we get it to the point where it’s.
Sticking uh it’s creating a nice moist dough we’re going to remove the spoon then we’re going to add the uh add the wet mixture to the dough so Chef’s going to put on one more pair of gloves and we’re going to finish this recipe um Peach is in the wet mixture about halfway broken you can.
See and then the dough mixture has a nice consistency to it as well so uh he’s going to take and gently ball that up and then we’re going into the wet mixture so he’s breaking it up and sprinkling it into the wet mixture making sure we get everything out of that bowl this is all the consistency to the.
Recipe okay we just want to gently kind of turn the the dry mixture into the wet mixture and get everything so it starts to thicken and then this is going to be the base of the bread pudding uh when it’s baking okay you can see it it appears to be a little wet but that’s okay uh as you mix in it’s going to get.
Thicker so she just going to take your time and not not beat the not beat the crap out of it but fold it until it starting or it starts to get that consistency and you can see it’s starting to pull together and get thicker this will never be as thick as our other bread pudding at Harvey’s have you ever seen it it is a thinner item uh.
Cuz the the the less gluten in the dough we made sure we got all of our dry into the wet and now we’re going to transfer all the wet into a hotel pan okay so I’m not going to show this in this entirety we all know how to do this scraping it out with a rubber spatula you can see how it just kind of oozes out in the pan and fills the pan.
Kind of self- levels all right everybody uh we’re going to finish the pan of bread pudding with the cinnamon sugar you can see this on the recipe card underneath the red line so we’re going to mix this separately I forgot to bring it up earlier uh but we’re going to mix it separately it’s uh a half2 cup of.
Granulated sugar to a/ O of cinnamon so we’ve already premixed that I don’t want to waste any time uh Chef is over here and going to apply and you can see go ahead just kind of a light sprinkle you just want to get it nice and even across the top of this bread pudding okay so if you raise the deli container up a little bit it’ll kind of.
Shower a little bit more even than going low but you just want this to be you know nice even it’s not going to be perfect but you want every taste every s Square uh to be good this is going to be cut in 18 squares 6×3 so you can see how Chef is going along the edges and just making sure you’re utilizing the entire half2 cup um of sugar and cinnamon.
Mixture so there you go nice and even coat from this point we’re going to take and Saran wrap it wrap it in aluminum foil place it in the water bath and put it in the oven thank you all right everybody we’re getting ready to Plate the gluten-free bread pudding what we’re going to do is we’re going to start with a nice chilled.
Plate uh you can see how we portioned all the bread puddings uh the pan of bread pudding that 2in pan that we made will yield 18 portions so we take the pan we cut it six by three to create 18 cubes now each Cube goes into an 8 oz uh soup container dely container put the lid on it you can stack them up online okay so it’s OD in bread pudding we’re.
Going to take the 8 oz container remove the lid microwave it for 1 minute then we’re going to take the container and this this will this will also work for tog go orders we just heat the container and sell the to go order inside that inside that container so uh ordering in bread pudding we’re going to take the bread the gluten-free Peach bread.
Pudding we’re going to dump it over in a bowl this is warm now we’re going to release it into the bowl so it’s nice round shape or somewhat round we’re going to take one scoop of ice cream all right order a and two shrimp skewers sorry about the water in in the background we’re going to take one scoop of ice cream and we’re going to put it.
Right on top of the bread pudding okay there you go and then we’re going to finish this with the kerel sauce so we’re looking for 2 oz but we’re just going to make a little drizzly line like we do and there we go we’re going to saw that that is the gluten-free Peach bread red pudding please call me with any.
Questions thank you
