This southern inspired gluten free bread pudding with buttermilk syrup SHOCKED my friends at our most recent dinner party. They said, "This can't be gluten free, it is so good!" It is soft, moist and only takes 10 minutes to prepare then the oven does all the hard work of baking it. With just a few ingredients you make the best classic dessert that everyone will love .
Craving that southern classic dessert? Here's why this one hits the spot...
- Fall flavors: I absolutely adore the flavors of pecan pie but the problem is, I usually can't wait until Thanksgiving to indulge. As soon as it starts getting cooler, my mind begins thinking of ways I can incorporate these warm harvest flavors and this has both maple and pecan. And don't worry, if you don't like nuts, you can leave them out.
- Real ingredients: We take this up a notch by using pure maple syrup. It truly makes a world of difference in flavor! The buttermilk syrup also only requires a few ingredients and is the perfect topper.
- SHOCKINGLY gluten free: I recently made this for my monthly dinner party where none of my friends are gluten free and they were in awe that I used gluten free bread. They literally couldn't believe it! The key is to get it right in the oven and not let it soak too much.
The ingredients that make it a winner
Maple Syrup: Using real maple syrup inside the dish instead of corn syrup for example, really gives the fall flavors you want in this bread pudding and keeps it from getting too sticky.
Good bread: I like a nice brioche style or sourdough gluten free but whatever works. Our gluten free honey whole grain sourdough bread is another GREAT option. Just make two loaves, one for eating fresh and hot out of the oven and another for bread pudding.
Buttermilk Syrup: We've been making this buttermilk syrup for years and my dad says it is so good you could eat it on a box. It is rich, delicious and the perfect accompaniment to this classic dessert.
Pecans (totally optional though): While these are totally optional (and adjustable like with walnuts) just know that you can use store bought or fresh harvested like we did for our party.
So let's get to baking...
What to serve this dish with...
If you are making it for breakfast, I recommend our hashbrown casserole. They can bake at the same time! If serving it as a dessert, it is great with our warm crockpot apple cider and any of our gluten free soups.
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Gluten Free Bread Pudding with Buttermilk Syrup
Ingredients
- one loaf of gluten-free bread cut into 1 inch cubes
- 6 eggs
- 1 ¼ C maple syrup
- 9 T butter melted
- 1 ¼ C sugar
- ½ tsp. salt
- 1 ½ C pecans, chopped
Buttermilk Syrup
- ½ cup butter
- ¾ cup sugar
- ½ cup buttermilk
- 1 teaspoon gluten-free vanilla
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°
- Whisk all ingredients together except pecans and bread cubes
- Place bread cubes in a greased 8x8 pan
- Pour maple syrup mixture evenly over bread and press cubes down so they are completely covered by sauce
- Sprinkle pecans over the top and press those down as well
- Bake at 350° for 40 to 50 minutes or until a toothpick in the center comes out clean
- For the buttermilk syrup, bring first 3 ingredients to a boil then remove from heat and add vanilla and baking soda
Notes
Make ahead, freezing, and reheating instructions
Make ahead: You can make this ahead of time and freeze or refrigerate then bake before you're ready to serve. Freezing: You can freeze this whole wrapped in tinfoil. How to reheat: Store leftover in the freezer or refrigerator and unthaw and reheat in the microwave (will be softer) or in the oven at 300 degrees until warm.Nutrition
This recipe was originally published August 29, 2017. Here is the original photo.
Freya says
Very moist and flavourful. Everyone in my family loved it!
Chandice says
Thanks Freya, I am so happy to hear this! I love your name by the way 🙂
Carrie Veatch says
This looks delicious and like a great recipe for the fall! I also appreciate that it looks very simple to make 🙂
Chandice says
Hey thank you so much Carrie, I am glad they are helpful 🙂 Thanks for stopping by!