Gay Bauer's Bread Pudding

When I saw Gay Bauer on a trip to Indiana last summer, she very generously shared this delicious recipe with me so I could make it and post it for you all on the blog. She said it is one of her favorites, and I can see why - It is excellent! I made it this morning, and couldn't help but eat a few pieces for breakfast. ;)
Bread Pudding
Ingredients:
3 cups blanched almond flour
1/4 cup melted butter
1/2 cup raisins
1 teaspoon cinnamon
6 eggs
1/2 cup honey
2 teaspoons unsweetened vanilla
1/4 teaspoon salt
3 cups SCD yogurt, dripped (pg. 131-134 BTVC by Elaine Gottschall)

Directions:
Preheat the oven to 375*F. Combine the almond flour, butter, raisins, and cinnamon and mix well. Spread the mixture evenly in the bottom of a well-buttered 9x13 glass baking dish. In a mixing bowl, mix together the eggs, honey, vanilla, salt, and dripped yogurt until smooth. Pour over the almond flour mixture in the 9x13 dish. Let it soak in for five minutes. Sprinkle with nutmeg and bake for around 35 minutes, until the egg mixture on top is well cooked (not jiggling or runny).

While the bread pudding bakes, make one of the following sauces to pour on when the pudding is done. I used the butter sauce and forgot to wait until the bread pudding had cooled and poured it on top right away. It worked out fine, thankfully!


Butter Sauce
Ingredients:
1/2 cup honey
2 1/2 Tablespoons almond flour
2 Tablespoons butter
1 cup water or enough to reach syrup consistency when boiled down (I used 1/2 cup and it was perfect)
1 teaspoon unsweetened vanilla

Directions:
Mix all ingredients in a small saucepan. Cook until it thickens some (15 minutes for me at medium heat with 1/2 cup water). Pour over pudding after pudding has cooled. Store in the refrigerator.

Apricot Syrup (TART)
1 cup chopped unsweetened dried apricots
1 cup water

Directions:
In a small saucepan, bring to a boil, and simmer 20 minutes, covered. Cool. Whip contents in a blender until smooth in texture. Blending, add 1/2 cup water or enough to reach syrup consistency. Put on top of the cooled bread pudding.

I hope you enjoy this as much as I have! :) Thank you, Gay, for sharing this excellent recipe with us all.

~ Erin