This gluten-free pecan pie bread pudding satisfies my need for these delicious harvest flavors anytime of year.
Need an excuse to eat pie for breakfast? This gluten-free pecan pie bread pudding is a fantastic way to do just that.
I had to create this gluten-free pecan pie bread pudding because I absolutely adore the flavors of pecan pie. 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 into cuisine.
These gluten-free pecan pie shortbread bars are truly decadent in every way. They are rich and buttery.
Nobody would ever know this fall dessert is gluten-free.
Maybe you’ve never tried a slice of gooey pecan pie. It’s traditionally a southern pie so that’s ok, we’re going to introduce it to you in baby steps. After trying this though, you are sure to be a pecan pie lover whether you’ve enjoyed in the past or not. Many pecan pie type dishes call for corn syrup, but we’re taking this up a notch by using pure maple syrup. It truly makes a world of difference in flavor!
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Gluten-Free Pecan Pie Bread Pudding
- One loaf Glutino gluten-free multigrain bread broken into 1 inch cubes
- 6 eggs
- 1 1/4 C maple syrup
- 9 T butter melted
- 1 1/4 C sugar
- 1/2 tsp. salt
- 1 1/2 C pecans
- 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
I love using the Glutino gluten-free bread because it soaks up this delicious sauce so well. While I chose to use their multigrain bread you could also use their white, cinnamon raisin or seeded bread.
*Thanks to Glutino for sponsoring this post. I was provided with monetary and product compensation. All opinions are my own.