Raisin Bread Puddingby Tracy Davenport, Ph.D. Health Writer
Reflux Friendly Cooking
Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family Each week I'll provide a simple menu that is designed for easy digestion. I'll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
Raisin Bread Pudding
One of the great things about bread pudding is that everything you need to make it is usually already in your pantry. Because my son with reflux also has food allergies, I always try to include some easy substitutions for wheat and dairy. Cinnamon can also be a trigger for some with reflux so you might substitute ground ginger for the cinnamon as a warming spice.
8 slices of bread, cubed (Udi's Gluten Free can be substituted)
2 cups of milk (rice or soy milk can be substituted)
1/4 cup sugar
1/4 cup butter, melted (we need to use canola oil or a substitute "spread" instead of butter)
1/4 cup raisins
1/2 tsp. ground cinnamon (optional)
2 Tbs. butter
2 Tbs. flour (almond or rice flour can be substituted)
1 cup water
3/4 cup sugar
1 tsp. vanilla extract
Place bread cubes in an 8" x 8" greased baking dish. In a large bowl, beat the eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over the bread; stir and press the bread gently with a fork. Bake at 350 degrees for 45 minutes.
Just before serving, melt the butter in a saucepan. Stir in the flour until smooth. Gradually add the water, sugar and vanilla. Bring to a boil and cook and stir for 2 minutes until thickened. Serve over top the bread pudding.