Kentucky Bourbon Sticky Bread with Schär

I have lived all over the country. From growing up in Los Angeles, studying in Ohio, starting married life in Manhattan, raising a toddler in Texas, I am not joking… literally everywhere. Now I find myself in the most beautiful places of all, Lexington, Kentucky. One of my favorite things about all these residencies is getting to experience the food like a local. And let me tell you, Kentuckians know how to do breakfast! So today I am teaming up with Schär to bring you a gluten-free, celiac-friendly twist on a Southern morning classic… Kentucky Bourbon Sticky Bread.

A land of horse farms and bourbon, Lexington is a city so beautiful and rich with culture that it warms the soul. The grass shines blue at sunrise, the horses run with abandon in the fields, and distilleries sprout from the landscape with delightful consistency. I cannot think of a better place to sit on the porch watching the sun come up, with a cup of coffee and a piece of bourbon sticky bread in hand. And if you’re like me, you have loved one with gluten-sensitivities or celiac disease, so I am incorporating Schär’s Gluten-Free Artisan Baker White Bread in the recipe. Let’s get to baking!

Kentucky Bourbon Sticky Bread

Time: 40 min.; Serves: 6-8

INGREDIENTS:

• 1 ½ loaves Schär’s Gluten-Free Artisan Baker White Bread
• 1 ½ c. heavy cream
• ½ c. bourbon
• ½ c. sweetened condensed milk
• ¼ c. candied pecans
• 2 tbsp. granulated sugar
• 1 tbsp. cinnamon
• 2 tsp. salt
• 3 eggs

DIRECTIONS:

1. Preheat the oven to 350°F. Grease the inside of a bundt pan and coat with the 2 tbs. of sugar.
2. In a large mixing bowl, whisk the heavy cream, bourbon, cinnamon, salt, and eggs together.
3. Chop the slices of Schär’s Gluten-Free Artisan Baker White Bread into 1” cubes and add to the mixing bowl. Fold gently until all the bread in fully drenched with the mixture.
4. Push the cubes snuggly into the bundt pan and then pour excess liquid mixture over the top.
5. Place the bundt pan in the oven and bake approximately 25-30 minutes. Remove and let cool.
6. Drizzle the sweetened condensed milk on top and garnish with the candied pecans. Enjoy!

This is a pretty straightforward recipe, but let’s walk through it together anyway. First, Preheat the oven to 350°F. Grease the inside of a bundt pan and coat with the 2 tbsp. of sugar.

In a large mixing bowl, whisk the heavy cream, bourbon, cinnamon, salt, and eggs together. Fun fact: due to the distillation process removing the gluten, most bourbon is gluten-free and safe for celiac diets!

Chop the slices of Schär’s Gluten-Free Artisan Baker White Bread into 1” cubes and add to the mixing bowl.

Fold gently until all the bread is fully drenched with the mixture.

Push the cubes snuggly into the bundt pan and then pour excess liquid mixture over the top.

Place the bundt pan in the oven and bake approximately 25-30 minutes. Remove and let cool. Drizzle the sweetened condensed milk on top and garnish with the candied pecans. And voila! A fabulous, gluten-free Kentucky Bourbon Sticky Bread!

There you have it, my friends! A gluten-free, celiac-friendly Kentucky Bourbon Stick Bread that is sure to please everyone. Make sure to check out all of Schär’s delicious products and have them on hand for some yummy munching. So tell me, which dish is the best in your hometown?