This recipe serves 6, but go ahead, eat it all yourself. It's the perfect way to soothe that aching heart post break-up; bread, peaches, and bourbon! In fact, carbs reduce stress and bring a feeling of calm by releasing seratonin. And just to prove you can be virtuous while indulging, remember, by using "flax eggs" instead of chicken eggs, you're getting extra fiber and a nice dose of Omega-3's.

1/4 cup organic canola oil (Spectrum)
1 cup organic brown sugar
3 cups non-dairy milk, (rice milk, soy milk, or oat milk)
1 vanilla bean
1 Tbsp. lemon juice
1/2 tsp. lemon zest
1 tsp. cinnamon
2 heaping cups peaches, fresh or frozen, peeled and cut into 1 inch pieces
3 Tbsp. bourbon (all distilled alcohol is gluten-free, but if you'd rather not use bourbon, you can substitute rum)
5 cups gluten-free bread cut into 1/2 inch cubes (gluten-free bread really lends itself to bread pudding, try Ener-G or Food For Life; this recipe can also be made with regular day-old French bread, if you prefer)
3 Tbsp. flax seed meal combined with 1/2 cup hot water ("flax eggs")
1/3-1/2 cup turbinado sugar (this is a matter of taste, I prefer it less sweet, but my kids like it more so)
1 tsp. cinnamon

Combine canola oil with brown sugar in a heavy pan, and cook, stirring, over low heat about 3 minutes. Add non-dairy milk, stirring well to combine. Using a small sharp knife, split the vanilla bean lengthwise, and scrape out the seeds (they look like a black paste). Whisk the seeds into the pan. Add lemon juice, lemon zest, and cinnamon. Whisk well. Add peaches, bring to a simmer and cook 3 minutes. Remove from heat. Add bourbon. Pour over bread cubes and let soak 30 minutes. Preheat oven to 350 degrees. Add "flax eggs" to bread mixture, stirring well to combine. Pour into a greased 9"x9" or 8"x11" pan, at least 2 1/2" deep. Combine turbinado sugar with cinnamon. Sprinkle evenly over top. Bake 1 hour until a caramelized golden brown on top. Allow to set for one hour before serving. Makes 6 servings.

From Recipes for Love