Gluten-Free Spiced Eggnog Bread Pudding

Spiced Eggnog Bread Pudding

Gluten-Free

 

One of my favorite treats, which I rarely make for myself, happens to be a creamy bread pudding! Another favorite thing, as you know by now, happens to be eggnog. So, using bread pudding as my base recipe and eggnog for the flavor profile, I decide to bring you a seasonal treat that is perfect for this holiday season!

 

You’ll need:

1 cup organic white sugar

1 cup organic brown sugar

5 eggs, beaten

1 cup eggnog

1 cup organic whole milk

1 tbsp vanilla extract

1 tsp cinnamon

1/2 tsp clove

1/2 tsp nutmeg

3 cups cubed Schar Gluten-Free Baguette

 

Streusel:

1/2 cup organic brown sugar

1/4 cup Kerrygold Salted Butter, softened

1 cup pecans chopped

 

 

Preheat oven to 350 degrees F. Grease a 13×9 pan.

 

In a mixing bowl, combine sugar, beaten eggs, milk, vanilla, and spice. Whisk these ingredients together until the spices are fully incorporated.

Spiced Eggnog Bread Pudding

Pour the liquid mixture over the cubed gluten-free baguette. Allow to set for 15 to 20 minutes. Stir occasionally to redistribute the liquid.

 

While you’re waiting for the bread to soak, use this time to make the streusel topping.

gluten free Spiced Eggnog Bread Pudding

Combine the sugar, butter, and pecans until you have a lovely crumbly mixture.

 

Pour the soaked bread into the prepared 13×9 pan, then sprinkle the streusel mixture evenly across the top of the bread.

Spiced Eggnog Bread Pudding

Bake for 35 to 45 minutes or until the pudding has set up. Remove from the oven and allow to cool slightly.

 

While the bread pudding is cooling, it’s time to make the eggnog cream!

 

Eggnog Cream

 

1 cup organic white sugar

1/2 cup Kerrygold Salted Butter

1 egg, beaten

1 tbsp vanilla

1/4 cup eggnog

 

In a saucepan over medium heat, whisk together the sugar, butter, beaten egg, and vanilla. Whisk until the sugar has fully dissolved. Remove from heat and whisk in the eggnog.

 

Pour cream across the slightly cooled bread pudding and allow to set.

 

While the cream is soaking into the bread pudding, you can make the spiced whipped cream.

 

Spiced Whipped Cream

 

1 cup heavy cream

3 tbsp powdered sugar

2 tsp pumpkin pie spice

 

Using an electric mixer, whisk the heavy cream until stiff peaks form. Whip in the powdered sugar and pumpkin spice mix.

 

Scoop out a generous amount of bread pudding into a bowl, then place a scoop of whipped cream on top. Garnish with some crushed pecans if desired and enjoy this gluten-free Spiced Eggnog Bread Pudding!

Spiced Eggnog Bread Pudding gluten-free

 

Gluten-Free Bread Pudding

Gluten-Free Bread Pudding

Ingredients

    Bread Pudding:
  • 1 cup organic white sugar
  • 1 cup organic brown sugar
  • 5 eggs, beaten
  • 1 cup eggnog
  • 1 cup organic whole milk
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 tsp nutmeg
  • 3 cups cubed Schar Gluten-Free Baguette
    Streusel:
  • 1/2 cup organic brown sugar
  • 1/4 cup Kerrygold Salted Butter, softened
  • 1 cup pecans chopped
    Eggnog Cream:
  • 1 cup organic white sugar
  • 1/2 cup Kerrygold Salted Butter
  • 1 egg, beaten
  • 1 tbsp vanilla
  • 1/4 cup eggnog
    Spiced Whipped Cream:
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 2 tsp pumpkin pie spice

Instructions

    For the Bread Pudding and Streusel:
  1. Preheat oven to 350 degrees F. Grease a 13x9 pan.
  2. In a mixing bowl, combine sugar, beaten eggs, milk, vanilla, and spice. Whisk these ingredients together until the spices are fully incorporated.
  3. Pour the liquid mixture over the cubed gluten-free baguette. Allow to set for 15 to 20 minutes. Stir occasionally to redistribute the liquid.
  4. While you’re waiting for the bread to soak, you can make the streusel.
  5. Combine the sugar, butter, and pecans until crumbly.
  6. Pour the soaked bread into the prepared 13x9 pan, then sprinkle the streusel mixture evenly across the top of the bread.
  7. Bake for 35 to 45 minutes or until the pudding has set up. Remove from the oven and allow to cool slightly.
  8. While the bread pudding is cooling, make the eggnog cream.
    For the Eggnog Cream:
  1. In a saucepan over medium heat, whisk together the sugar, butter, beaten egg, and vanilla.
  2. Whisk until the sugar has fully dissolved.
  3. Remove from heat and whisk in the eggnog.
  4. Pour cream across the slightly cooled bread pudding and allow to set.
  5. While the cream is soaking into the bread pudding, you can make the spiced whipped cream.
    Spiced Whipped Cream:
  1. Using an electric mixer, whisk the heavy cream until stiff peaks form.
  2. Whip in the powdered sugar and pumpkin spice mix.
  3. Scoop bread pudding into a bowl and top with whipped cream.
  4. Garnish with some crushed pecans if desired and enjoy this gluten-free Spiced Eggnog Bread Pudding!
http://delectablydifferentkitchen.com/2016/12/spiced-eggnog-bread-pudding/

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