Recipes: Udi's Gluten Free Holiday Dishes

Posted on Nov 7, 2011 08:27am

Ch­ef Stuart O'Keeffe teams up with Udi's Gluten Free Foodsto share recipes that bring gluten-free cheer to every holiday celebration. 

Cinnamon Raisin Bread ­and Butter Pudding with Brandy Sauce
Serves: ­ 6-8
Preparation time:  20m­
Cooking time:  1hr 10m­­
Bread Pudding Ingredients
• 1 oz butter, at ro­om temperature
• 10 slice­s Udi's Cinnamon Raisin Bread or 8 slices ­Udi's Cinnamon Rolls
• 6 apples, cored and sliced­
• 6 egg yolks
• 1 cup superfine sugar
• 2 tsp vanilla extract
• 2 cups cream
• 2 cups whole milk
• 3/4 cup soft light brown sugar

Brandy Sauce Ingredients
• 1 cup water
• 2 tbsp cornstarch
• 2 tbsp butter
• 3/4 cup sugar
• 1/2 tsp nutmeg
• 1/4 cup brandy/ amaretto/ bourbon
­• 1 tsp vanilla extract

Vanilla Sauce Ingredients (Alternative to Brandy Sauc­e)
• 1/2 cup sugar
­• 4 tbsp brown sugar
• 1/2 tbsp cornstarch
• 1/2 tsp nutmeg
• 1 egg
• 3 tbsp butter
• 1 1/4 cups whipping cream
• 2 tbsp vanilla extract





Preheat the oven to 350°F.  Butter a 12 x 9 inch (2 1/2 inch deep)baking dish (about 3L in volume) and set on a baking sheet.  Tear bread roughly.  Arrange half of the bread pieces in the baking dish and place apple slices over the top of the bread. Sprinkle with brown sugar. Repeat.  Top with additional bread pieces.

Whisk the eggs, sugar, vanilla extract, cream and milk together in a large bowl until well combined.  Carefully pour either mixture over the layers in the baking dish and sprinkle with sugar. Press down on the layers with a spatula to ensure mixture gets into all of the tiny crevices.  Let soak for about 10 minutes, and then bake for about 45-50 minutes until it is just firm to the touch.

While your bread pudding is baking, prepare the sauce.

• For Brandy Sauce:  Bring water to a boil.  Add cornstarch and nutmeg and boil for 3 minutes.  Add butter, brandy, and vanilla and cook for 2 minutes.  Remove from heat.
• For Vanilla Sauce:  Whisk all ingredients except vanilla in a heavy saucepan, cook over a medium to low heat and bring to a boil for about 10-15 minutes or until thick. Remove from heat and stir in vanilla.

After the pudding is fully baked, remove from oven and let sit for a few minutes.  Add desired sauce before serving.­

Udi's Gluten Free Stuffing RecipeTALK_1107_Udi_stuffing.jpg
Serves:  10-12
Preparation time: 20m
Cooking time: 1hr 10m

• 1 loaf of Udi's Whole Grain Gluten Free Bread
• 1 loaf of Udi's White Sandwich Gluten Free Bread
• 1/4 cup of fresh flat-leaf parsley
• 3 tbsp of fresh sage
• Salt
• Pepper
• 1 cup of unsalted butter
• 2 onions (or 1 large onion)
• 1/2 cup of chopped fennel
• 1/2 cup of chopped celery
• 2 large eggs, lightly beaten
• 1 cup low sodium chicken broth
• ­1/2 cup heavy cream





Lightly butter each side of Udi's Gluten Free Whole Grain and Udi's White Sandwich breads then broil until slightly brown/toasted.  Allow bread to cool completely on a wire rack.

Place toasted, cooled bread in a Ziploc bag and break into bread crumbs (or pulse in a food processor).  Place bread crumbs in a bowl and add parsley, sage, salt, and pepper.

Melt butter in a 12-inch heavy skillet over medium heat; add onions and sauté until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft.  Transfer vegetables to the bowl with the toasted Udi's gluten free bread crumbs, parsley, sage, salt, and pepper.  Add eggs, stock, cream and gently toss.

Transfer mixture to a buttered shallow baking dish.  Bake, covered, in middle of oven for 30 minutes at 325°F.

To brown the stuffing, uncover and bake for an additional 20 minutes.

Gluten-Free Bruschetta w/ Rosemary, Roasted Plum Tomatoes, Ricotta, and ProsciuttoTalk_1107_Udi_tuna2_1.jpg
Serves:  4-6
Preparation time: 15m
Cooking time: 1hr

• 6 tbsp extra-virgin olive oil
• 2 large garlic cloves, minced
• 2 tsp finely chopped fresh rosemary
• 1 tsp coarse kosher salt
• 1 tsp freshly ground black pepper
• 6 large plum tomatoes-quartered lengthwise
• 14 21/2-inch rounds (use 2 1/2-inch biscuit cutters on 2 Udi's Gluten Free Pizza Crusts)
• 12 tbsp ricotta cheese, divided
• 6 thin prosciutto slices, cut in half crosswise
• 1 tsp fresh lemon juice
• 1 cup micro greens of baby arugula


Place tomatoes in a baking dish and top with olive oil, garlic, and rosemary (pre-mixed).  Sprinkle w­ith black pepper and salt.  Bake at 375°­F for 45-60 minutes or until browned - stirring occasionally. Allow tomatoes to cool and maintain oven temperature.
Arrange round toasts on a lined­ baking sheet.  Roast the crusts until they are lightly golden in color. Remove from oven and allow to cool.

Once toasts have cooled, slightly spread even amounts of ricotta on each toast.  Add prosciutto, tomatoes, and greens.  Drizzle lemon juice over platter.

Add salt and pepper to taste and serve.­­

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