Now we can have our very own gluten free ‘Ohana bread pudding! It’s moist and rich and bursting with bananas, just like the original at Disney World!!
It took me a while to get used to the idea of bread all smooshed up in a custard that is bread pudding. I think I was in my 20’s before I finally tried it and wondered why the heck I hadn’t tried it sooner! Bread pudding is, to me, a lot like french toast, but sweeter and way better!!
If you know me at all, you know that I am a HUGE Disney fan! My mom and dad take us every couple of years and we really live it up with all the best food we could possibly get. One of my favorite places ever is ‘Ohana, which is in the Polynesian where we always stay. They have the most fantastic dinner service where they bring meats and shrimp out on skewers and keep ’em coming until everyone is absolutely stuffed!
Dessert on the current menu at ‘Ohana is bread pudding with bananas foster sauce. I wish I could say I’ve tried it, but unfortunately it’s not gluten free. That’s okay, though. Disney gives a lot of their recipes to those who ask and I recreated it to be gluten free!! And let me tell you, the sauce is DIVINE! I could literally pour it into a glass and drink it. Haha!!
Which Gluten Free Bread is the Best for This Recipe?
When I first set out trying to make bread pudding, all the recipes called for French bread. I make a great gluten free French bread, but it just doesn’t work in bread pudding. It doesn’t soak up the custard at all. So when I finally was able to perfect my gluten free sweet dough, aka ultimate gluten free cinnamon roll dough, I knew anything made with it would work wonderfully in this recipe. I used stale gluten free Hawaiian rolls that soaked up all of the custard just fine!! I also have halved this recipe and it came out great, using 3 eggs instead of 5.
If you think you don’t like bread pudding, give this one a try!! I bet you may even lick the plate clean 😉
Gluten Free ‘Ohana Bread Pudding
- 5 eggs
- 3 cups whole milk
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon, optional (the original recipe doesn’t call for cinnamon, but I added it in mine)
- 1 1/2 cups sugar
- 8 cups cubed gluten free Hawaiian rolls
- 4 oz (1/2 cup) sugar
- 4 oz (1/2 cup) brown sugar
- 4 oz (1/2 cup) corn syrup
- 4 oz (1/2 cup or 1 stick) butter
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup spiced rum
- 1 cup banana slices
FOR THE BREAD PUDDING:
- Cube or tear rolls into large cubes and put on sheet pan. Place in 350 degree oven for about 15 minutes or until lightly toasted. Set aside.
- In large bowl, mix eggs, milk, salt, sugar, nutmeg, and cinnamon (if using) with a whisk until well combined. Add bread cubes and allow to soak for about 15 minutes.
- Pour into greased 9 x 13-inch pan, pressing down on bread cubes with spatula to make sure they’re all coated well in the custard.
- Bake at 325 for about 50 minutes to an hour, until there are no signs of any liquid remaining in pan.
- Allow to cool for about 5 minutes. Serve hot with vanilla ice cream and sauce. Store in refrigerator.
FOR THE SAUCE:
- In large saute pan, combine sugars, butter, corn syrup, and half of cream over medium heat. Bring to a boil and slowly add remaining cream, not letting the sauce stop boiling.
- Add spiced rum. If you know how to flambe, by all means do so. If not, you can just let the alcohol burn off while boiling the mixture for about 3 more minutes, stirring constantly.
- Remove from the heat and add vanilla extract and sliced bananas. Serve warm over bread pudding with vanilla ice cream. Store in refrigerator.
Adapted from AllEars.Net