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Receta Gluten free Breakfast Pudding
by Caryn Talty

Gluten free Breakfast Pudding

Use up the end pieces of your bread loaves. Ever since we went gluten-free in our house our bread budget tripled. I hate to waste good end slices of gluten free bread. But nobody ever wants to eat it. Just continually freeze those end pieces of bread each week until you have enough to make your bread pudding. My frugal gluten free breakfast pudding will use up all those unwanted end pieces. If you go to my website you will see tips for making this recipe corn free. It is written as a dairy free recipe, but you can add milk if you'd prefer.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 servings

Ingredientes

  • 8 eggs, beaten
  • 2 sausage links
  • 4-6 slices of your favorite stale end pieces bread, cubed
  • 1 cup of Almond milk (You can use regular milk if you wish, or any other dairy free milk)
  • Salt and pepper to taste
  • Vanilla

Direcciones

  1. Preheat oven at 375 degrees Fahrenheit.
  2. Mix all ingredients in large bowl.
  3. Pour into a greased 8×8 baking dish
  4. Cook for 35-45 minutes.
  5. When the casserole is nicely browned on top, remove from oven.
  6. Let sit 5 minutes.
  7. Slice into squares and serve.