Gluten-Free Bread Pudding with Coconut-Maple Sauce
Reprinted with permission from Whitney Miller’s New Southern Table: My Favorite Family Recipes with a Modern Twist (Thomas Nelson, 2015).
Yield: 8 servings
5 cups finely chopped parsnips (about 20 ounces)
1/2 cup (1 stick) butter
1 cup pure cane sugar
3 tablespoons brown rice flour
1 teaspoon baking powder
2 large eggs, beaten
1 teaspoon pure vanilla extract
Coconut-Maple Sauce (recipe include)
Heat oven to 350 degrees. Grease 8 (8-ounce) ramekins.
Place parsnips in a medium saucepan and cover with water. Bring water to a boil over medium-high heat. Cook until parsnips are fork-tender. Drain and place half the parsnips in a ricer to press water out of them. (If you don’t have a ricer, press parsnips through a wire mesh strainer using a rubber spatula.) Transfer strained parsnips to the bowl of a food processor. Purée until smooth. Transfer purée to a bowl and repeat with remaining parsnips.
Melt butter in a large microwave-safe bowl. Add parsnip purée, sugar, rice flour, baking powder, eggs, and vanilla. Mix until well blended. Divide mixture evenly among ramekins. Place ramekins in a 9 x 13-inch glass baking dish. Fill baking dish with water to just above halfway up ramekins. Cover baking dish with a sheet of parchment paper and bake for 25 minutes. Remove ramekins from water bath and let stand for 5 minutes. Run a butter knife around edges of each ramekin and invert puddings onto a plate. Serve warm with warm Coconut-Maple Sauce.
Coconut-Maple Sauce
1 13 1/2-ounce can unsweetened coconut milk, refrigerated for 2 hours
3 teaspoons pure maple syrup
For the Coconut-Maple Sauce
Remove thick creamy white layer from top of cold coconut milk in the can and place in a small bowl. It should measure about 1⁄2 cup. (Use remaining coconut milk in a smoothie, if desired.) Whisk in maple syrup until combined. Gently warm sauce in a small saucepan over low heat. Serve warm over puddings.
Yield: 8 servings
5 cups finely chopped parsnips (about 20 ounces)
1/2 cup (1 stick) butter
1 cup pure cane sugar
3 tablespoons brown rice flour
1 teaspoon baking powder
2 large eggs, beaten
1 teaspoon pure vanilla extract
Coconut-Maple Sauce (recipe include)
Heat oven to 350 degrees. Grease 8 (8-ounce) ramekins.
Place parsnips in a medium saucepan and cover with water. Bring water to a boil over medium-high heat. Cook until parsnips are fork-tender. Drain and place half the parsnips in a ricer to press water out of them. (If you don’t have a ricer, press parsnips through a wire mesh strainer using a rubber spatula.) Transfer strained parsnips to the bowl of a food processor. Purée until smooth. Transfer purée to a bowl and repeat with remaining parsnips.
Melt butter in a large microwave-safe bowl. Add parsnip purée, sugar, rice flour, baking powder, eggs, and vanilla. Mix until well blended. Divide mixture evenly among ramekins. Place ramekins in a 9 x 13-inch glass baking dish. Fill baking dish with water to just above halfway up ramekins. Cover baking dish with a sheet of parchment paper and bake for 25 minutes. Remove ramekins from water bath and let stand for 5 minutes. Run a butter knife around edges of each ramekin and invert puddings onto a plate. Serve warm with warm Coconut-Maple Sauce.
Coconut-Maple Sauce
1 13 1/2-ounce can unsweetened coconut milk, refrigerated for 2 hours
3 teaspoons pure maple syrup
For the Coconut-Maple Sauce
Remove thick creamy white layer from top of cold coconut milk in the can and place in a small bowl. It should measure about 1⁄2 cup. (Use remaining coconut milk in a smoothie, if desired.) Whisk in maple syrup until combined. Gently warm sauce in a small saucepan over low heat. Serve warm over puddings.
