Have I mentioned that I adore Udi’s products? Their sliced bread is the only gluten-free sliced bread I regularly buy. Their bagels are amazing (another item on the list of things I thought I would never eat again) and their pizza crust is used in my dinner several nights a week. When I heard they were sponsoring a recipe contest along with Gluten Free Ville, I knew I had to enter.
I thought about making a pizza, but truthfully what I do with their pizza crust is pretty typical, no super gourmet toppings other than an occasional Trader Joe’s bruschetta out of a jar and some goat cheese. Nothing that seemed contest worthy to me. I stared at a loaf of Udi’s sliced bread for quite awhile until it hit me: bread pudding! But I didn’t want to make bread pudding out of sliced sandwich bread. Then I recalled the lady that owned the diner in my hometown used to make bread pudding out of Honey Buns. It was some of the best bread pudding I have ever had, even though Honey Buns on their own aren’t that great. If I started with Udi’s cinnamon rolls, what would the bread pudding turn out like? It turned out so delicious that I ate four servings of it…dinner on the night it came out of the oven, breakfast the next morning, dinner that night and then breakfast again. I was relieved to find it completely gone at breakfast because as long as there were leftovers, it was going to call out to me. I’ve never been so tempted with one of my sweet treats, usually eating just my one allotted serving for the week and sharing the rest. This week was nowhere near that easy. This bread pudding was DELICIOUS!