Bourbon Maple Pecan Gluten-Free Bread Pudding

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A classic southern bread pudding, the only difference is if using gluten-free bread, you must pre-toast gluten-free bread or it will fall apart when baking. It was served at our 2024 Wise Traditions conference held in Orlando, Florida. Yield 8 servings

Ingredients

• 6 eggs
• ¾ cup maple sugar or coconut sugar or Rapadura
• ½ tsp ground cinnamon
• 2 Tbs pure vanilla extract
• ½ cup maple syrup 
• Dash of bourbon
• 2 cups milk
• 1 1/2 cups heavy cream
• 12 oz bread (gluten-free or not as you prefer), cut into 1” pieces, toasted
• 2 tsp butter, softened
• 1 cup pecans, toasted and chopped
• Dash of sea salt

Instructions

1. Whisk the eggs, sugar, cinnamon and vanilla in a large bowl, add the bourbon, maple syrup, milk, cream, butter and mix with a dash of sea salt.
2. Gently add the bread cubes to the custard and let soak for 30 minutes. Please note that you must pre-toast gluten free bread or it will fall apart when baking.
3. Meanwhile, pre-heat oven to 325°.
4. After the soaking above, add the toasted pecans to the custard.
5. Pour custard into a 9×13” baking dish and bake pudding until no liquid remains in the center of the pan.

Fresh Vanilla Whipped Cream

• 1 ½ cup heavy cream, organic, pasture-raised
• 2 Tbs maple sugar, panela or coconut sugar
• 1 tsp pure vanilla extract

Mix heavy cream in a mixing bowl until it thickens then gradually add sugar and vanilla extract until peaks are formed.

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