I’m gluten-free, so salvaging every last bit of that expensive rice bread is a must. The heels are ewwy and worthless just like wheat bread. So I cut them into chunks and store them in a freezer bag until the freezer bag is full and make delicious things out of the bread cubes. Gosh, I sound really cheap huh? Well this pudding makes up for it.
4 Cups bread cubes, stale is perfect
1/2 Cup unsweetened apple sauce + 2 TB for coating the pan
4 eggs separated
2 1/2 cups of water
1 egg whole
1 TB vanilla (use fair trade)
1/2 can sweetened condensed milk
1/4 Cup apple juice concentrate
1/2 Cup crushed walnuts
1 Cup sugar
1/4 tsp cream of tartar
Carmel Sauce (recipe follows)
Set aside 4 egg whites and cream of tartar.
Mix wet ingredients and egg yolks until the mixture is uniform. Fold in bread cubes. Let soak.
Beat egg whites with cream of tartar until peaks form. Beat in sugar until smooth and glossy. Stiff peaks will form. Fold in soaked bread and walnuts.
Mix 2 TB apple sauce with 1 TB oil and spread inside souffle dish. Coat sides well so pudding will rise. Pour caramel sauce in bottom of souffle pan. Pour pudding over caramel. Bake in water bath at 400 degrees for 25 minutes the at 300 degrees for 15 minutes.
1/2 Cup brown sugar
2 TB water
Heat stirring constantly. Until boiling. Remove from heat and stir to cool. Pour cool sauce in bottom of pan. Make extra sauce for serving if desired.