Gluten Free Bread Pudding
Method
Step 1
To get started, preheat your oven at 170 degrees and butter a rectangular baking dish. Make sure you use a generous amount of butter and reach all the edges and corners to avoid sticking during the baking process.
Step 2
In a small bowl, combine the raisins and two tablespoons of rum and allow them to soak for 20 minutes. Once they have steeped, drain the liquor into a separate bowl and place to the side.
Step 3
Peel the apples and de-core them by slicing them in quarters and removing all the seeds. It is important to make sure all the seeds are cut-out because it will leave an unfavourable texture. Once the apples have been cleaned, place them in a pan on a medium heat and stir in the maple syrup and one teaspoon of cinnamon. Leave the mixture on the heat for eight minutes but ensure the apples don’t become mushy.
Step 4
Slice the loaf of Helga’s Gluten Free Bread into one centimetre cubes and place them into a large mixing bowl and put to the side.
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Over a medium heat, combine two cups of heavy cream and half a cup of brown sugar. Continually stir the mixture together until the sugar has dissolved completely. Then, pour the mixture over the bread cubes and place the dish to the side to cool down.
Step 6
In a small bowl, lightly beat the eggs together and then add the remaining cinnamon, two teaspoons of vanilla extract and the reserved rum from the raisins, as well we the soaked raisins, two tablespoons of melted butter and the apples. Once they have all been mixed together, pour the mixture over the bread cubes and fold in. Try to fold the ingredients gently to try and avoid the bread breaking into smaller pieces.
Step 7
Pour the bread pudding in the pre-buttered baking dish and bake for 30 minutes or until golden brown.
Step 8
While the pudding is in the oven, melt the remaining butter in a heavy saucepan over a medium heat. Then, while stirring the mixture, add brown sugar, cream and salt. Once the sauce begins to boil, stir in the rum and vanilla extract.
Step 9
Once you take the gluten free bread pudding out of the oven, use a serving spoon to scoop a portion onto a plate and then drizzle the rum sauce over the top.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
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Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
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