Easy Breakfast Pudding RecipeIt’s a frugal way to make use of your “g free” loaf’s end pieces
Breakfast casserole
I love to make breakfast casserole dishes because they make use of the one part of bread I can’t otherwise get anyone in the house to eat: the end pieces. Ever since we went gluten-free in our house our bread budget tripled. I hate to waste anything, especially perfectly good slices of gf bread that I’ll admit are less tasty than the center pieces. It just feels like we are flushing money down the drain. So I came up with a recipe that will make those loaf ends delicious and get everyone in the house scraping their plates. You can eat this dish on a weekday morning because it can be made ahead of time and baked at the last minute on a busy morning. This recipe is also corn-free and dairy-free. It is also safe for the Feingold diet. It will serve 6.
Ingredients:
8 eggs, beaten
2 sausage links (we used Al Fresco all natural fully cooked Sweet Apple Chicken Sausage) skinned and chopped, but you can use any all natural preservative free sausages you’d like.
4-6 slices of your favorite stale end pieces of gluten and corn-free bread, cubed.
NOTE: I usually freeze all my end pieces until I have enough to make the breakfast pudding.
1 cup of Almond milk (You can use regular milk if you wish, or any other dairy free milk)
Salt and pepper to taste
Vanilla (as long as it is corn-free and all-natural) * See Vanilla Garlic for how to make your own
Directions:
Out of the oven
Preheat oven at 375 degrees Fahrenheit. Mix all ingredients in large bowl. Pour into a 8×8 greased baking dish and cook for 35-45 minutes.
When the casserole is nicely browned on top, remove from oven. Let sit 5 minutes. Slice into squares and serve.
NOTE: Leftovers can be frozen and reheated, so don’t worry about having to throw out the leftovers.
The individual squares will each heat up just great in the microwave on high after about 1 1/2 to 2 minutes.
Of course you can also warm them in the toaster oven as well.
Caryn,
This recipe looks delicious! Thanks for sharing. I really enjoy your site it is very informative.
Although the recipe may be GF, your choice of bread does have an ingredient that may include corn. The Whole Foods GF breads include xanthan gum which can be, according to Wikipedia “produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it.” Can you verify that Whole Foods GF breads are made from a non-corn derived xanthan gum? A reply would be appreciated.
Our son does not react to xanthan gum. Many folks with corn allergies do not react to xanthan gum. And you are right, some corn allergic folks do react to it. It is usually but not always grown on corn. Sometimes it is grown on soy, another possible allergen for many folks. I suggest if you are concerned about xanthan gum you should just substitute with your own bread that you feel safe consuming. Whole foods sells many bread mix varieties that are made with guar gum (safe for corn allergy sufferers) or baking soda. Baking powder is also problematic unless it is Hain’s Featherweight. I thought I would add that just in case you are unaware. Check out Whole Foods 365 bread mix (made with guar gum) or Bread From Anna products (also without xanthan gum). Really, any bread you prefer will work.
Hi Caryn,
I recently was looking for something out of the ordinary for Breakfast Christmas Morn, we don’t eat dinner till about 5pm to allow for visiting and visitors, anyway this is what I found and thought I’d share.
Hope this HTML is ok!
Blarney Breakfast Bake
Best Regards,
David