Gluten Free Eggnog Bread Pudding with Bourbon Caramel Sauce

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 cup White sugar

• Bread & Baked Goods

  • 1 loaf Canyon bakehouse mountain white sandwich bread, Gluten-Free

• Beer, Wine & Liquor

  • 4 cups Eggnog

Found on flippindelicious.com

Description

Ingredients

• 4 eggs
• ½ cup white sugar
• 4 cups eggnog (can use dairy-free if you want)
• 1 loaf Gluten-Free Canyon Bakehouse Mountain White Sandwich Bread, cut into cubes
• 1 cup white sugar
• 1 tablespoon honey
• ¼ cup bourbon (not all bourbon is gluten free, see the note above)
• ¾ cup cream (or canned full-fat coconut milk to make it dairy free)

Directions

• Preheat your oven to 325F and lightly grease a 9x13 casserole dish
• In a large bowl whisk the eggs, sugar, and eggnog.
• Add the cubed Mountain White Sandwich bread and let sit for 10-15 minutes to absorb some of the custard.
• Pour the bread pudding into the prepared casserole dish and bake for 45 minutes, or until the bread pudding springs back when lightly touched. It will not be completely set, but will set as it cools. Dont over bake it! It will be dry instead of creamy and custardy.
• In a saucepan over medium-high heat mix the sugar, honey, and bourbon.
• Heat, not stirring- just swirling the pan, until the sugar is melted and it has turned a light brown color.
• Remove from the heat and add the cream all at once. It will bubble and spit, but just stir and the caramel should melt into the cream.
• Serve warm. It will solidify when it cools, just warm it up again and it will become pour able.