Apple Waffle “Bread” Pudding (Gluten-Free)
Here is a homey bread pudding to serve for dessert–either on its own or with a scoop of vanilla ice cream. Yummy for a wholegrain, gluten-free breakfast too!
Serves 6 to 8
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 1 box Nature’s Path Frozen GF Buckwheat Wildberry Waffles, each waffle broken into 6 pieces
- 3 medium apples, cored and chopped
- 1/4 cup dried cranberries
- 1/4 cup coarsely chopped walnuts
- 1/4 cup minced crystallized ginger
- Egg replacer equivalent to 3 large eggs
- 2 cup dairy milk or plain soy milk
- 1 cup packed dark brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. pure GF vanilla extract
- Pinch salt
Directions:
- 1. Set rack in center and preheat oven to 350F.
- 2. In an 8-inch square baking dish, toss together waffle pieces, apples, cranberries, walnuts, and ginger. Set baking dish on cookie sheet to catch spills.
- 3. In a bowl, lightly beat egg replacer. Blend in milk, 3/4 c. sugar, cinnamon, vanilla, and salt. Pour evenly over waffle mixture. Sprinkle remaining 1/4 c. sugar on top.
- 4. Bake uncovered until center is set and apples are tender, 40 to 50 minutes.
- 5. To serve, let rest on a cooling rack for 10 minutes, then scoop out with a large serving spoon.
