Gluten-Free Jack Daniel’s Bread Pudding

This is another awesome piece in our family’s growing chocolate-free, gluten-free dessert options. I made this bread pudding for the second time yesterday, and ironed out a lot of hiccups in the GF adapation process this time (the recipe I riffed on is here at Simply Recipes). I don’t have a lot of experience with gluten bread pudding, but it’s my impression that the GF kind keeps better.

We use Jack Daniel’s, to save our sipping whiskey for, well, sipping! But any bourbon or Tennessee whiskey will do. It is scrumptious!

Gluten-Free Whiskey Bread Pudding

Bread Pudding:
* 6-7 cups gluten-free bread, diced (about the size of your average 6-sided dice)
* 3 cups vanilla soymilk
* 2 eggs, lightly beaten
* 1.5 cups sugar
* 2 Tbsp vanilla
* 1 cup raisins (soaked overnight in 1/4 cup whiskey)
* 1/4 teaspoon allspice
* 1/2 teaspoon cinnamon
* 2 Tbsp unsalted butter, melted

Sauce:
* 6 tbsp butter, melted
* 1 cup sugar
* 1 egg
* 1/5 cup to 1 cup bourbon or Tennessee whiskey, to taste

1. The night before, set your raisins to soak.

Bread Pudding:
2. Preheat oven to 350°F.
3. In a large mixing bowl, soak the bread in the soymilk. Stir and/or press with hands until well mixed and most of the milk is absorbed.
4. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir this mixture and the raisins into the bread.
5. Grease bottom and sides of 9×13 inch baking pan with melted butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

Sauce:
6. In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over very low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
7. Whisk in whiskey to taste. Using a half cup will make a thicker sauce, and much of the alcohol will burn off. Using closer to the full cup will make a thinner sauce with a kick to it.
8. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Serve with sauce on the side; pour on to taste. Keeps well for several days; refrigerate leftovers. Serve warm or cold. Makes 8-10 servings.