A classic low-FODMAP recipe for bread pudding, with a bit of adult flavor in the sauce.
Chunks of low-FODMAP and gluten-free ciabatta are soaked in a sweet egg and cream custard, then baked with cinnamon, pecans and raisins. The rich pudding is then covered in a creamy bourbon sauce before serving.
The perfect cold weather treat, my recipe warms you up from the inside out.
Dress up this low-FODMAP Whiskey Bread Pudding for the holidays with additional low-FODMAP ice cream, and candied pecans. Or toss some semisweet chocolate chips in the place of the raisins, if you like a less traditional flavor. You decide!
Any way you slice (or scoop) it, this low-FODMAP Whiskey Bread Pudding is a cinch to whip up and will disappear like magic.
You may also love my:
- Low-FODMAP Pumpkin Bread Pudding with Low-FODMAP Caramel Sauce
- Low-FODMAP Hazelnut Cake with Espresso Buttercream
- Low-FODMAP Maple Cinnamon French Toast Casserole
- Low-FODMAP Pecan Angel Food Cake, aka Shmoo Torte
- Beautiful Low-FODMAP Hummingbird Cake
- Perfect Low-FODMAP Coconut Layer Cake
- Low-FODMAP Cranberry Bourbon Cocktail with Rosemary Simple Syrup
Or check out over 500 more low-FODMAP recipes on the blog, like low-FODMAP Desserts, Sweets & Treats! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Serves: 10-12
Prep time: 15 min
Cook and Bake time: 50 min
Total time: 65 min
Bake: 350F
Equipment: 3 quart baking dish, saucepan
Author: Dr. Rachel Pauls
Cuisine: American
Category: Dessert
Ingredients
For the low-FODMAP Bread pudding:
- 5 large eggs, room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 10 tablespoons unsalted butter*, melted but not hot
- 1/2 teaspoon salt
- 1 cup heavy cream*, room temperature
- 1 cup lactose-free whole milk, room temperature
- 1 pound of GF, low-FODMAP bread*, baguettes, ciabatta, or sourdough bread, crusts removed and sliced into 1-inch cubes
- 1/4 cup (35g) raisins* (optional)
- 1/2 cup (60g) pecans*
- Baking spray
For the low-FODMAP Whiskey sauce:
- 1 cup heavy cream
- 1 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter
- A pinch salt
- 1 teaspoon cornstarch
- 5 tablespoons (75ml) Bourbon whiskey**
Optional Garnish:
- Powdered sugar, for dusting
- Lactose-free vanilla ice cream
- Whipped cream or coconut whipped cream
Directions
- Spray your baking dish with baking spray (I used a 9 by 11 inch)
- In a large bowl, whisk the eggs until well blended. Add the sugar and mix again
- Next mix in vanilla, nutmeg, cinnamon, salt, lactose-free milk and cream. Add the butter a little at a time to disperse it
- Chop the LF bread or ciabatta, then place the cubes in your baking dish
- Pour the egg custard mixture over the bread, then sprinkle with pecans and/or raisins and cover with foil. Let rest in the fridge between 15 minutes and 1 hour (**see my notes below)
- When ready to bake, preheat oven to 350F and poke holes in aluminum foil to vent
- Bake until bread pudding is puffed up and light, about 40 minutes
- Remove foil, then bake another 10-15 minutes to allow the top to brown slightly
- Allow to cool for 10-15 minutes before slicing
- In the last 10 minutes of baking, prepare the low-FODMAP Whiskey Sauce
- In a heavy saucepan, over medium-low heat, place the cream, then stir in the sugar and butter
- Heat, stirring together to melt the sugar, then add the cinnamon and salt, and continue stirring
- In a small cup, mix cornstarch with whiskey
- Add this to the cream sauce on the stovetop and stir until the sauce thickens slightly, at a light simmer. If the cinnamon is clumpy, keep stirring. It will incorporate
- Remove from heat for serving
- To plate, spoon a few tablespoons of the sauce onto a bowl or plate
- Slice or scoop out bread pudding, laying it onto the sauce. Best served warm
- Garnish with additional sauce, confectioner’s sugar and lactose-free vanilla ice cream, or whipped cream, if desired
Dr. Rachel’s Notes:
- **Your choice of bread will impact how long the bread soaks in the custard. White sourdough is not gluten-free, but is low-FODMAP if fermented overnight. If you select a hardy bread like sourdough, then it should soak longer than a GF option. If you use a less dense bread you may not want to let it sit at all, to minimize the bread getting soft and mushy
- I used Schar’s ciabatta rolls for this recipe. I prebaked my rolls at 350F for about 20 minutes to dry them out before using. Then I soaked them in the custard for 1 hour
- **FOR AN ALCOHOL FREE VERSION: Make it a vanilla cream sauce! Use 1 tablespoon of vanilla extract in place of the bourbon
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of testing:
- Butter is naturally low in lactose levels and FODMAPs
- 1/4 cup is one low-FODMAP serving for heavy cream
- 13g is one low-FODMAP serving for raisins
- 20g is one low-FODMAP serving for pecans
- 30mL is one low-FODMAP serving for Bourbon whiskey
