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GF Butterscotch Apple Bread Pudding

7 November

I’m declaring this gluten-free Butterscotch apple bread pudding the *new* pumpkin pie for thanksgiving day. this rustic and beautiful sweet treat bakes up in a simple casserole dish, reheats beautifully if you are traveling and has an intensely-delicious homemade butterscotch and apple pie flavor. Even better? this bread pudding just happens to be gluten-free and refined sugar-free. wowza.

the inspiration:

although I live a primarily gluten-free lifestyle due to my Hashimoto’s, I’m a bread lover at heart and one of my favorite desserts is bread pudding. My favorite type of bread pudding to eat is extra-custardy, served warmed and not too sweet.

back in September when redecorating my mom’s new beach house, we had Martha Stewart network playing in the background most of the day. she made a delicious-looking bread pudding with challah bread, orchard apples and tons of brown sugar.

My mind was set to make a version with gluten-free baguette and natural sweeteners instead of refined sugars. The addition of organic honey crisp apples, warming spices and a scratch-made butterscotch make this flavor profile next level. this gf butterscotch apple bread pudding will warm your heart and leave you smiling.

gf butterscotch apple bread pudding ingredients:

gluten-free baguette: I love this gf baguette found at Whole Foods or online.
fresh apples: I found organic honey crisp apples this year and they are to-die-for! I leave the peel on for texture and color.
soaked golden raisins: I macerate and plump golden raisins with warmed orange liqueur.
warming spices: cinnamon, allspice and freshly-ground nutmeg are perfect for thanksgiving.
rich custard: I don’t take shortcuts with special occasion desserts- full-fat organic cream, milk and pastured eggs make this dessert decadent and rich.
butterscotch sauce: I make a refined sugar-free butterscotch sauce with lightly browned pastured butter, coconut sugar and pure maple. your kitchen will smell like a dream!

how to serve:

I prefer this gf butterscotch apple bread pudding eaten warm and steaming served with a dollop of lightly-sweetened fresh whipped cream. this would also be delightful for a decadent Christmas morning breakfast with my fresh vanilla hemp milk or sliced and added to your kiddos lunchbox for a special holiday treat. enjoy!

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GF Butterscotch Apple Bread Pudding

This Butterscotch Apple Bread Pudding is the most decadent autumn dessert that just happens to be gluten-free and refined sugar-free.

5 from 1 vote

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Course Dessert

Servings 8

Ingredients

1 cup heavy cream
1 cup whole milk
4 large eggs
6 cups gluten-free baguette cut into 1-inch cubes
1/2 cup golden raisins
½ cup grand marnier orange liqueur
6 tablespoons unsalted butter plus more for dish
⅔ cup coconut sugar plus more for sprinkling
⅓ cup pure maple syrup
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
½ teaspoon pink himalayan salt
2.5 cups honey crisp apples diced in ½ inch cubes (about 2 apples)
Lightly-sweetened whipped cream for serving

Instructions

Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter a 7x11 casserole dish; set aside.
In a large bowl, whisk together cream, milk, and eggs. Add baguette and gently toss to coat. Set aside at room temperature for 30 minutes to soak, stirring a few times.
In a small saucepan, warm Grand Marnier until lightly simmering, off the heat, stir in your golden raisins to let plump and macerate. Set aside.
Meanwhile, melt butter in a medium saucepan over medium heat. When butter is bubbling and beginning to brown, stir in coconut sugar, maple, vanilla, spices, and salt.
Add apples, toss to coat, and let simmer, stirring often, for 3-5 minutes. Set aside off heat and let cool down slightly. Meanwhile, drain golden raisins and discard liquid.
Gently fold apple mixture and golden raisins into the bread mixture until well combined.
Spoon bread and apple mixture into prepared baking dish, then pour remaining liquid over top. Place dish on a parchment-lined baking sheet to prevent spillover mess.
Bake, covered with parchment-lined foil, for 20 minutes then uncover, sprinkle top with coconut sugar, and continue to bake until bread pudding is golden brown and set in the center, 40-45 minutes more.
Let cool for 15-20 minutes before serving with lightly-sweetened whipped cream.