It’s no secret…to anyone…that I love pumpkin. And as we head out of summer and into fall, we have reached the “pumpkin flavored everything” time of year. YAY! But, I have to say, I never let pumpkin season go away in my house. Not at all. In fact, I stock up on pumpkin because I will use it in so many things. As it was, I got a little overzealous this past year with my purchasing of Libby’s Pure Pumpkin…so, my pantry has cans of it. I figured it was time to come up with ways to use it up. Last weekend, I made my Gluten-Free Pumpkin Waffles. This morning…yes…during the work week…I baked up a Gluten Free Pumpkin Bread Pudding. I love bread puddings…and this one was no exception. Even better…it is so easy to make.
I spotted the original recipe when Schär Gluten Free posted a link to a blog that had utilized their Gluten Free Classic White Rolls in a bread pudding. Made with pumpkin.
They had my full and undivided attention.
So…this morning…I decided to bake up the recipe that Mama Me Gluten Free originally posted and Schär linked to on their social media site. I made a few changes in the preparation for convenience sake…but in the end…it was just as amazing as the recipe promised.
Gluten Free Pumpkin Bread Pudding
Time: Prep 10 minutes; Bake 50 minutes
- 15 ounces pureed pumpkin (fresh or canned)
- 1 1/2 cups milk (I used unsweetened almond milk)
- 2 large eggs
- 1/2 cup dark brown sugar
- 1/4 cup organic pure cane sugar
- 1/2 tsp. kosher salt
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- Few small dashes of ground ginger
- Few small dashes of ground cloves
- Couple of small dashes of ground nutmeg
- Package of Schar Classic White Rolls (or any gluten-free bread that is similar in consistency), cubed into 1 to 1-1/2- inch pieces (I let mine sit out overnight to dry out)
- 1/2 cup chopped pecans
- Cinnamon and sugar to sprinkle on top (optional…but delicious)
Preheat oven to 350°F.
Grease a 2-quart baking dish.
Place bread in a large bowl and set aside.
In another bowl, mix together pumpkin, milk, eggs, sugars, salt, vanilla paste or extract, cinnamon, ginger, cloves and nutmeg.
Pour over bread and gently stir until all is covered. Let this sit for about 15 minutes.
Pour the mixture into the baking dish and spread it out with the back of a spoon or a spatula so that it is evenly spread throughout the dish.
Sprinkle pecans over the top, and shake cinnamon and sugar lightly over it all if desired.
Bake for 45-50 minutes.
Oh…oh yes!! This bread pudding is one of the best (and easiest) I have made to date. I served up a wedge of the Pumpkin Bread Pudding with a delicious drizzle of warm maple syrup. If heaven was on a breakfast plate…that would be it. The flavors are amazing. There is the right hint of spice and sweetness to really elevate the savory aspect of the pumpkin. It’s rich. It’s decadent. And the pecans sprinkled with the cinnamon and sugar on top truly lend a great hit of sweetness as well as texture. I am totally going to make this again! But lucky for me, I still have 3 more days worth for eating it.
If you are a pumpkin freak like me…believe me…you’ll want to bake this one up!