Gluten-Free Irish Soda Bread Pudding with Whiskey Caramel Sauce

For the bread pudding:

1. Preheat oven to 350ºF. Cut bread into small cubes and melt butter. Pour melted butter into ramekins and swirl around to coat.
2. Combine 3 cups soymilk, eggs, maple syrup, 3 tablespoons whiskey, and cinnamon in a large bowl and mix until combined. Add vanilla bean pod to mix and let sit in the fridge for at least 30 minutes. If using vanilla extract, you can skip the refrigeration.
3. Place bread cubes in ramekins and pour liquid mix over the cubes. Pour enough to come just to the top of the inner lip of the ramekin. Set in the fridge for at least an hour; overnight is better. Add more liquid if needed.
4. Bake bread puddings for about 30 minutes until the custard is set.

While pudding bakes, make the caramel sauce:

1. Combine sugar and water in a heavy bottomed saucepan over low heat. Heat until sugar is dissolved.
2. Turn heat up and allow sugar to boil. Do not stir if you can help it—swirl the pot around a bit. Boil for about 5-7 minutes until caramel turns a deep bronze. This happens very quickly and goes from caramel to burnt in a matter of seconds.
3. Shut off the heat and very carefully add vanilla bean seeds, 1/3 cup soymilk, and remaining 2 tablespoons whiskey. It will bubble up violently, so stand back!
4. Turn heat back on medium and let boil, stirring occasionally until the caramel is smooth. Add the remaining milk and stir to combine. Store in the fridge.
5. Pour over bread pudding and enjoy!