Easy Bread Pudding with Bourbon Sauce
Easy Bread Pudding with Bourbon Sauce takes around 1 hour and 30 minutes from beginning to end. One serving contains 289 calories, 6g of protein, and 14g of fat. This dairy free and lacto ovo vegetarian recipe serves 16 and costs $1.69 per serving. This recipe from This Mama Cooks has 9 fans. If you have sorghum, unsweetened soy milk, gluten free bread, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so outstanding. If you like this recipe, take a look at these similar recipes: New Orleans Bourbon Bread Pudding with Bourbon Sauce, Bourbon Pumpkin Bread Pudding with Bourbon Sauce, and Bread Pudding with Bourbon Sauce.
Servings: 16
Preparation duration: 40 minutes
Cooking duration: 50 minutes
Ingredients:
1/2 cup bourbon, divided
1 teaspoon cinnamon
1/2 cup shredded coconut
1 (14 ounce) can coconut cream
2 tablespoons non-dairy buttery spread
1 cup dried cranberries
4 eggs
8 cups gluten free bread, cut up into 1/2 inch cubes
1/2 teaspoon nutmeg
2 tablespoons rice starch
Pinch salt
1/2 cup sorghum syrup
1 cup sorghum syrup
1/2 cup unsweetened rice milk, coconut milk, or soy milk
2 cups unsweetened rice milk, coconut milk, or soy milk
2 tablespoons gluten free vanilla
Equipment:
bowl
oven
baking pan
sauce pan
mixing bowl
Cooking instruction summary:
In a large bowl, combine all ingredients and blend well. Let sit for 20 minutes so bread absorbs the liquid. Preheat oven to 350 degrees. Pour into a greased 11 3/4 inch oven-safe skillet or similarly large baking dish. Bake for 50 minutes until set. The pudding is done when it is puffy and golden brown. Serve warm with the whiskey sauce. Combine coconut cream, rice milk, and sorghum syrup in a one-quart saucepan and set over medium heat. In a small mixing bowl, blend the rice starch and 1/4 cup of the whiskey to make a slurry. Pour the slurry into the coconut cream and rice milk mixture and bring it to a boil. Reduce the heat and simmer, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, buttery spread, and the remaining whiskey. Serve warm.
Step by step:
1. In a large bowl, combine all ingredients and blend well.
2. Let sit for 20 minutes so bread absorbs the liquid.
3. Preheat oven to 350 degrees.
4. Pour into a greased 11 3/4 inch oven-safe skillet or similarly large baking dish.
5. Bake for 50 minutes until set. The pudding is done when it is puffy and golden brown.
6. Serve warm with the whiskey sauce.
7. Combine coconut cream, rice milk, and sorghum syrup in a one-quart saucepan and set over medium heat.
8. In a small mixing bowl, blend the rice starch and 1/4 cup of the whiskey to make a slurry.
9. Pour the slurry into the coconut cream and rice milk mixture and bring it to a boil.
10. Reduce the heat and simmer, stirring occasionally, for 5 minutes.
11. Remove the sauce from the heat, add the salt, buttery spread, and the remaining whiskey.
12. Serve warm.
Nutrition Information:
covered percent of daily need
