Bread Pudding with Pecans and Cognac Caramel Sauce

What is it like?  

- Rich

- Boozy

- Melt-in-your-mouth 

Gluten Free Bread Pudding


This recipe is one of my favorites and I always eat it as a dessert. However, if you use a different sauce, such as maple syrup, it can make a great breakfast. 

6-8 slices gluten free bread (filled until just a little liquid is in between after 20 min soak)*
1 cup soy milk
1/2 cup coconut sugar
2 eggs
2 tbsp sunflower oil or butter
2 tbsp vanilla, 1/4 tsp salt, 1 tsp cinnamon
1/4 cup raisins (optional) 
1/2 cup pecans, chopped and toasted 

Cognac Caramel Sauce
1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp oil or butter
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

*I usually buy Trader Joe's gluten free cinnamon raisin bread and then skip the raisins and cinnamon in the recipe. 


  1. Slice bread into one-inch cubes and place into an 8x8 baking dish or cake pan.

  2. In the blender, blend together the milk, sugar, eggs, oil, vanilla, cinnamon, and salt until combined. Pour over the bread along with the toasted pecans and raisins. Make sure some of the raisins and pecans are submerged so they don’t burn or dry out. Some of the bread should be sticking above the liquid (this is the part that will get nice and crispy in the oven).

  3. While the bread rests for about 20 minutes, preheat oven to 350°F.

  4. Bake just until bread bounces back, about 20 minutes.

  5. To make the cognac sauce, combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac. Plate the bread pudding, then pour sauce over it and serve! This sauce is also excellent over pancakes, apples, or ice cream.

cognac caramel sauce

Quick Mushroom Risotto

What is it like? 

- Hearty 

- Zesty 

- Excellent leftovers

quick mushroom risotto


6 Servings, Prep 15 min, cooking 25 min 

1 cup arborio rice
1 onion, diced
3 cloves garlic, crushed
1/4 cup olive oil, plus extra to taste
12 oz white mushrooms, quartered (so the pieces are thick and don’t cook too quickly) 
3 cups vegetable stock (or more if needed) 
1/2 cup white wine, plus 1 tbsp
3 sprigs fresh thyme (can add whole stems and leaves, then remove prior to serving) OR 3/4 tsp dried thyme
1/2 cup diced parsley
1/4 cup gluten free low sodium soy sauce
Spices: 1/8 tsp black paper, 1 dash of cayenne, a dash of curry powder, optional, salt to taste  
1 lime, juice and zest OR substitute lemon


  1. Dice the onion. Place a large, wide pan over medium heat. Add 1 tbsp olive oil along with the onions. Turn burner down to medium low and sauté for 5 minutes. 
  2. Meanwhile, zest and juice the lime and reserve until needed.
  3. Add the garlic to the pan and sauté for 1 minute. 
  4. Turn the burner up to medium. Add 1 cup rice and 1/2 cup white wine. Stir until most of the wine has been absorbed. Then add 1 cup of broth, and bring to a simmer. Stir every few minutes. Add the parsley, thyme, spices, lime juice, and 2 tbsp olive oil. 
  5. Once most of the stock is absorbed add the second cup of stock along with the soy sauce, stirring occasionally. 
  6. Heat a second pan over medium heat and sauté the mushrooms in two batches, for about 4 minutes, just until they start to not look raw. Once the second cup of stock is almost absorbed by the rice, add 1 more cup of stock and the mushrooms to the rice. Simmer until mostly absorbed, stirring occasionally. 
  7. Once the stock is almost completely absorbed, turn off the the burner and season to taste, adding the lime zest, salt or pepper as needed. Note: the rice should be al dente or just cooked (depending how you like it)—if it is not cooked to you liking add more broth and simmer just until it is absorbed. Serve warm and enjoy the leftovers!