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Gluten Free Mushroom Bread Pudding

Today I’ve decided to go with a Europe theme with a recipe chock-full of delicious Polish mushrooms and good old-fashioned German rye bread. “But wait!” You exclaim, “RYE bread is not gluten free!!! This is mission impossible!!”

To that I respond – “you ain’t seen nothin’ yet!.” Rita has once again worked her magic and has come up with an awesome loaf that I call the “German rye” because it really does taste just like a traditional German rye bread. Of course, our version is completely free of gluten, dairy, corn, soy, nuts, and eggs and is even vegan-friendly. This bread is delicious fresh from the oven, but personally I like to enjoy it a day or two later when the scrumptious caraway rye flavor has completely permeated the entire loaf. A slice of this with some smoked salmon is truly an experience to savor.

But anyways, I digress. Not only is our gluten free caraway bread great for snacking, it’s also a wonderful base for a whole assortment of gourmet gluten free recipes. Today I’m going to share one of my favorites: Gluten Free Mushroom Bread Pudding. I made mine dairy-free as well but I’ll include the dairy ingredients as well for those of you who still eat dairy. Sadly I did not manage to snap a photo of it this time around. And once again here I am chattering away while you’re waiting to get cooking! Let’s do this!



  1. Preheat oven to 350◦ F.
  2. Place the dried mushrooms together in a bowl. Pour the boiling water over the mushrooms and steep for 30 minutes.
  3. As the mushrooms soak, toast the bread cubes in the oven until just dry, about 10 minutes.
  4. Meanwhile, grease a 13 x 9 inch baking pan.
  5. After 30 minutes, remove the mushrooms from the water and set aside. Strain the liquid from soaking to remove the sediment at the bottom and set aside.
  6. In a large skillet, melt 1 tablespoon of butter or EarthBalance Soy-Free over medium heat. Add chopped onions and cook until soft. Season with salt and black pepper if desired and add to the bread cubes bowl.
  7. Add 2 more tablespoons butter or EarthBalance Soy-Free to the same skillet. First add the chopped fresh mushrooms and garlic. Cook uncovered until the mushrooms are golden and any liquid has evaporated. Then, stir in the chopped reconstituted mushrooms. Add salt and pepper to taste. When hot, pour the mushrooms into the bowl of bread crumbs and onions.
  8. Pour the liquid you saved from soaking the mushrooms into the skillet you used to cook the mushrooms. Scrape the bottom of the skillet with a wooden spatula to release any residue and allow this to cook into the mushroom liquid. Reduce the liquid to about ¼ cup.
  9. Add the reduced liquid to the bread mixture, stirring well.
  10. In a separate bowl, whisk together the eggs and cream (if using coconut cream, scrape only the thick cream from the top of the chilled can, discarding the water). Add salt and pepper if desired.
  11. Pour the egg mixture over the bread mixture and combine thoroughly.
  12. Transfer to the prepared 9×13 inch baking dish and dot the top with remaining 1 tablespoon of butter or EarthBalance Soy-Free.
  13. Bake at 350◦ F for 25 minutes.
  14. Sprinkle the top with grated cheese (if desired) and continue to bake until a knife inserted in the center comes out clean (about 25 minutes more).
  15. Serve hot and enjoy! This recipe makes about 6 servings.

Little Aussie Bakery & Cafe: All Taste No Gluten! Home of the best gluten free bread on the planet!The Little Aussie Bakery & Cafe is a 100% gluten free establishment located in San Antonio, TX with gluten free products available for shipping nationwide. Founded in 2006 and dedicated to creating excellent allergy friendly food without compromising quality, flavor, or taste, we are now home to the best gluten free on the planet! Join us at our restaurant at 3610 Avenue B. in San Antonio, TX, or order from our website for delivery nationwide. For the latest news and deals, follow us! LittleAussieBakery @AlTasteNoGluten e-Bulletin


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