Here is an interesting gluten free recipe that I ran across for a gluten free pudding.
Roasted Colored Peppers Bread Pudding
Ingredients:
- 1 each red, green, yellow and orange bell peppers, quartered and seeded
- Olive oil for brushing on the peppers
- 3 cups stale gluten-free bread, crusts removed and cubed
- 3 cups evaporated milk or half-and-half, heated
- 1 tbsp. chopped fresh parsley
- 1 tsp. oregano
- 1/2 to 3/4 tsp. salt
- 12 grinds black pepper
- 3 eggs, lightly beaten
- 1/2 cup grated Parmesan or Asiago cheese
Baking Instructions
- Preheat the oven to 450 F.
- Line a cookie sheet with parchment paper.
- Lightly brush the pepper quarters with olive oil.
- Place the peppers on the cookie sheet. Roast for 15 to 20 minutes or until the skins are charred.
- Put the peppers in a bowl and cover with a towel. When the peppers are cool enough to handle, peel the charred skin off.
- Cut the peppers into julienne strips.
- Lower the oven temperature to 325 F. Butter a 2-quart baking pan.
- Spread the bread cubes in the baking pan.
- Mix the hot milk with parsley, oregano, salt, and pepper.
- Taste for seasoning.
- Whisk in the eggs.
- Mix half of the peppers with the bread.
- Pour the milk over the bread and peppers.
- Arrange the remaining peppers and the cheese on top.
- Cover with a buttered piece of foil or parchment paper.
- For a creamy, soft bread pudding, bake in a hot water bath.
- Otherwise, place the pan directly in the oven. Bake for 45 minutes or until done.
- The pudding will feel firm.
what does No Gluten Source mean? 
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