This bread pudding is made without eggs (you can even skip the dairy) and is welcome at a brunch or dessert table. Serve it alongside some seasonal fresh fruit, or add a bit of fruit to the batter before baking.
Maple-Nut Bread Pudding
Fills 4 to 5 small ramekins or one 6-inch tart pan
You can prepare this ahead: cover tightly and refrigerate until ready to bake. If mixture seems dry after refrigerating, add a little more milk or syrup before dividing among pans.
1-2 tablespoons butter or coconut oil, melted, plus more for pan
Turbinado or white sugar, for dusting pan
1 cup half and half or higher fat non-dairy milk*
1/3 cup pure maple syrup, plus more for drizzling
1 1/2 tablespoon arrowroot or corn starch
1-2 teaspoons ground cinnamon
1/2 teaspoon pure vanilla extract
2 1/2 scant cups cubed gluten-free bread
1/4-1/3 cup pecans or walnuts
1/2 cup chopped fresh fruit (optional)
1/4 cup dark brown sugar
1. Preheat oven to 325 F. Butter or oil ramekins or tart pan, then dust lightly with sugar. Mix milk, maple syrup, arrowroot, cinnamon, and vanilla in a medium bowl, making sure that the arrowroot dissolves completely. Add bread and mix to coat. If mixture seems dry, add a bit more milk or syrup. Let stand until the bread absorbs some liquid, about 15 minutes.
2. Divide mixture among ramekins or pan, then top with nuts and fruit, if using, and drizzle with melted butter. Sprinkle each with brown sugar.
3. Place on cookie sheet and bake 25 to 35 minutes. Let cool 5 minutes before drizzling with additional syrup.
*If you are going to use a non-dairy liquid, opt for coconut milk (light also works, and has less coconut flavor), hazelnut milk, or any of the non-dairy milks that have a high fat content, which is key to replacing the richness without the eggs.
For more delicious gluten-free desserts, head here.