2cupshalf & half (may sub milk or non-dairy option)
1/4cupbutter, melted
2eggs + 2 egg yolks
½cupsugar
2tspvanilla extract
1tspcinnamon(OPTIONAL)
1/4tspsalt
1/3cupraisins(OPTIONAL)
1/2cuppecans, roughly chopped(OPTIONAL)
Whiskey Sauce Ingredients
3/4cup sugar (use brown for a butterscotch taste)
1stickbutter (1/2 cup)
1/4cup cream
3tbspbourbon or whiskey
DIRECTIONS
Making The Gluten-Free Bread Pudding
Toast the Bread: Bread pudding is perfect for day-old bread, but if your bread is still fresh, start by cutting it into 1-inch cubes. Place them on a baking sheet and pop them in the oven at 350° degrees oven for about 15 minutes or until the bread is very lightly toasted and they’re hard to the touch. Toss and flip them halfway through then remove from the oven. While the bread is toasting prepare the custard.
Warm The Milk: To keep the eggs in our custard from curdling, gently warm your milk in a small saucepan until just below a simmer. Remove from heat and allow to cool until warm to the touch, but not hot.
Make the Custard: Make your custard by mixing your eggs, sugar, vanilla, and cinnamon with the milk. For minimal effort, throw it all in the blender.
Soak the Bread: Place your bread cubes in a greased 8x8 baking dish.Sprinkle with your pecan and raisins (if using). Then pour the custard (egg milk mixture) over the bread cubes. Gently toss and allow them to sit in the fridge and chill for about 30 minutes to soak up all the liquid. Bake them in the same dish or pan, or transfer the bread pudding to 4 to 6 individual ramekins to bake. NOTE: Placing the baking dish in a water bath will help the bread pudding bake more evenly. This step isn't mandatory, but can make for a super moist bread pudding.
Bake Until Just Set: Bake the bread pudding at 325 degrees for 40 minutes or more with a piece of foil loosely covering. It should be golden brown on top and a knife inserted should come out clean. An instant-read thermometer will read 160°F. If using ramekins bake for 15-20 minutes.
Serve It Up: Allow the Bread Pudding to cool for about 10 minutes. Then serve with whipped cream or drizzler with some delicious brown sugar whiskey sauce (recipe below).
Making the Whiskey Sauce
Add the sugar and butter to a small saucepan and melt over medium heat. Stir well until the sugar is just dissolved and it just begins to thicken. Remove from heat and the add in the cream and bourbon or whiskey. Drizzle over the bread pudding.