Gluten-Free Bread Pudding

I had the honor of cooking a three-course menu at the 2013 ChefDance during the Sundance Film Festival. I needed to offer a gluten-free dessert option for my bread pudding, which at first seemed to be an impossible task. Through experimenting with ingredients, I discovered that substituting parsnips in place of the bread created a smooth, creamy, bread-like texture that had me going back for bite after bite.

Gluten-Free Bread Puddings

5 cups finely chopped parsnips (about 20 ounces)

½ cup (1 stick) butter

1 cup pure cane sugar

3 tablespoons brown rice flour

1 teaspoon baking powder

2 large eggs, beaten

1 teaspoon pure vanilla extract

Coconut-Maple Sauce

1 (13½- ounce) can unsweetened coconut milk, refrigerated for 2 hours

3 teaspoons pure maple syrup

To make the Gluten-Free Bread Puddings, preheat the oven to 350 degrees F. Grease 8 (8-ounce) ramekins.

Place the parsnips in a medium saucepan and cover with water. Bring the water to a boil over medium-high heat. Cook until the parsnips are fork tender. Drain and place half of the parsnips in a ricer* to press the water out of them. Transfer the strained parsnips to the bowl of a food processor. Puree until smooth. Transfer the puree to a bowl and repeat with the remaining parsnips.

Melt the butter in a large microwave-safe bowl. Add the parsnip puree, sugar, rice flour, baking powder, eggs, and vanilla. Mix until well blended. Divide the mixture evenly among the ramekins. Place the ramekins in a 9 × 13-inch glass baking dish. Fill the baking dish with water to just above halfway up the ramekins. Cover the baking dish with a sheet of parchment paper and bake for 25 minutes. Remove the ramekins from the water bath and let stand for 5 minutes. Run a butter knife around the edge of each ramekin and invert the puddings onto a plate. Serve warm with the Coconut-Maple Sauce.

To make the Coconut-Maple Sauce, remove the thick creamy white layer off the top of the cold coconut milk in the can and place in a small bowl. It should measure about ½ cup. Use the remaining coconut milk in a smoothie, if desired. Whisk in the maple syrup until combined. Gently warm the sauce in a small saucepan over low heat. Serve warm over the puddings.

images/himg-19-1.jpg Makes 8 servings.

*If you don’t have a ricer, press the parsnips through a wire mesh strainer using a rubber spatula.