Gluten Free Bread Pudding with Bourbon Sauce

Total time1 hr 50 min

Prep time25 min

Cook time55 min

Gluten Free Bread Pudding with Bourbon Sauce

Custard-soaked bread bakes up into a rich, deep-golden pudding with crisp edges and a soft, custardy center — a warm, spoonable dessert that's built for a cozy night in. Cinnamon and nutmeg give the base a gentle spice, while a splash of vanilla rounds everything out before it goes into the oven. The real showstopper is the bourbon sauce: butter and powdered sugar melted together, enriched with an egg yolk and finished with a generous pour of bourbon for a glossy, boozy topping that soaks into every bite. Whisking the sauce over gentle heat until it hits the right temperature keeps it silky rather than scrambled, so it pours beautifully over each warm square. This is a great option to add to a gluten free dessert rotation, especially when you want something that feels like a special-occasion finish to dinner. Serve it straight from the dish while it's still warm and let the sauce pool around each portion for the best texture.

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Ingredients

8 servings

For the bread pudding

1 lb day-old brioche or challah, cut into 1-inch cubes (about 10 cups)
3 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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1 cup heavy cream
4 large eggs
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, melted

For the bourbon sauce

½ cup unsalted butter
1 cup powdered sugar, sifted
1 large egg yolk
3 tbsp bourbon
¼ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish. Spread the bread cubes in an even layer in the prepared dish.
2
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and the sugar is dissolved. Pour the custard evenly over the bread cubes, pressing the bread down gently so every piece is submerged. Let the bread soak for 30 minutes at room temperature, pressing down once or twice, until the cubes have absorbed most of the custard.

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