Gluten Free Bread Pudding with Buttermilk Syrup
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 .
Servings: 10 servings
Calories: 588kcal
Cost: $10
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
Serving: 1serving | Calories: 588kcal | Carbohydrates: 79g | Protein: 7g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 135mg | Sodium: 416mg | Potassium: 188mg | Fiber: 3g | Sugar: 53g | Vitamin A: 595IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 1.1mg