Pumpkin Bread Pudding!

FALL IS HERE and even though it was a balmy 80 degrees and humid in NYC today, doesn’t mean we can’t celebrate autumn in all of its culinary glory!

If there is one food that I love more than anything in the world, it is pumpkin. I love it in any and all form (just not as a latte from Starbucks!) — AND I even love some of it’s less celebrated winter squash cousins: the butternut, the acorn, even the kabocha squash!

Bring them on. I will eat them with glee.

Too much?

Perhaps.

But people, I am here for the gourds.

So I can confidently say with authority, that I can cook a mean pumpkin.

And nothing showcases it better than my (familialy) infamous Pumpkin Bread Pudding!

And friends, when I say this is a showstopper, I mean — grab your helmet and elbow pads, because you are going to be fighting tooth and nail over who gets the biggest piece.

I love to make this for my family for breakfast on Thanksgiving or Christmas (or a particularly decadent winter brunch), but it could also be dessert too!

And here’s the secret: it’s actually pretty doggone healthy!

It’s made with gluten and dairy free ingredients, and can easily be made sugar-free by subbing agave or honey for the sugar in the recipe!

Pumpkin and Coconut are teaming up to bring you the best autumnal goodness you’ve ever had!

Here’s what you need: (Serves 6 hungry people)

1 loaf (14 slices) or Udi’s Gluten Free Bread — (NOT sponsored, just a fan!) You could also use a gluten-full loaf of bread if desired.

Custard:
3 eggs, beaten
1/2 cup white sugar
1/4 cup brown sugar
1 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp salt
1 can of pure pumpkin puree
1 cup coconut milk

Cream Sauce:
coconut milk (for extra decadence, do NOT shake the can, and skim off the fluffy cream from the top – that is seriously life changing)
sprinkle of cinnamon

Garnish:
pecans

Tools:
Electric Hand Mixer
Medium sized bowl
Whisk
Deep Casserole dish
Baking sheet

Directions:
Preheat oven to 250 degrees F. Place your bread slices on a baking sheet and bake for 10 minutes per side, until the bread is dry and toasty.

Turn up the oven to 350.

In a medium sized bowl, beat the eggs, sugar, vanilla and spices together. Then, stir in the pumpkin and coconut milk. (This can all be done the night before, and refrigerated overnight!)

About 2 hours before you plan on eating, assemble and bake the bread pudding.

Thoroughly spray a deep casserole dish with coconut oil spray. Spread a layer of the custard mixture on the bottom of the pan.

Break the toast slices in half, and arrange in a shingle pattern in the casserole dish, like so.

Then, shoot the custard over the toast shingles until everything is thoroughly smothered in the custard.

Let the dish sit for about 10-15 minutes, allowing the bread to absorb the custard. (If you let it absorb and soak overnight, the gluten free bread will become gummy.)

Bake for 1 hour – 1 hour/15 minutes, until the custard sets. Rotate the pan if any dark spots develop.

Before you serve, mix some coconut milk with a dash of cinnamon. You can also add some honey, stevia, or sugar if desired, to taste. (If you want extra decadence, open up an UNSHAKEN can of full fat coconut milk and skim off the solid cream on top. You can whip this like whipped cream with a touch of sweetener. It is heavenly.)

Also, chop some pecans or other nut of choice for a garnish.

Serve warm, and liberally drizzle with the coconut milk.

OK you guys. This was a winner!!

To be completely transparent, I could not eat this, because there are ingredients in the gluten free bread that aren’t on the Specific Carb Diet, which I religiously follow to keep my Ulcerative Colitis in remission. BUT it gave me so much joy to prepare a dish that my family loved. And boy did they love it! My entire family (G-Free’ers AND Gluten-Full’ers alike) polished it off!

I can attest to the custard and WOW the flavor was amazing. Rich, creamy, and perfectly sweet — not too sweet, but juuuust right!

And the texture was spot on: The bread was wonderfully spongy and light. Gluten free bread can become notoriously gummy or gelatinous when soaked for casseroles or bread puddings. But the trick is to really dry it out, and then soak it shortly RIGHT BEFORE you cook and eat it.

My sister-in-law said that it tasted so light, yet decadent. “Light, airy, comforting and warm, with soft palate flavors — not overwhelming at all. SO GOOD!” And that’s coming from a woman who’s NOT gluten free!

And my dad (also not gluten free) loved the coconut drizzle. He said it made the dish so luxurious and moist. I think he had three helpings! 😉 haha

So there you have it, folks. The proof is in the pudding! 🙂

What are some of your fall favorite meals or treats?! 

It’s hard to believe that Halloween is right around the corner!

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72 thoughts on “Pumpkin Bread Pudding!

    1. Thanks Ryan! So true – gluten free has come a long way! Gluten free food is amazing! Oh wow! Happy snow!! Hugs and love xox

    1. Thanks so much! I hope you do! It’s amazing! Happy autumn to you too! Hugs and love xox

    1. Haha thank you so much Ian! I would love to be a food stylist in another lifetime! Haha glad you stopped by! Hugs and love xox

  1. Sounds like this recipe makes amazing tasty pumpkin bread pudding. Caralyn, you need to think about publishing a cookbook. I’m sure it would do really well.

    1. Thank you so much! Oh gosh that’s kind of you to say 🙂 you know what, I actually did!! Through my other food blog. It’s called “The Best of GlutenFreeHappyTummy!” Haha 🙂 thanks for the awesome affirmation!! Have a great Thursday! Xox

    1. Thanks so much 🙂 haha – my mom and I lifted it together 🙂 teamwork! Hugs and love xox

    1. PhenYUMenal! Hahahahah oh my gosh I love a good pun! Thank you so much Mackenzie!! That’s kind of you to say! Thanks for *Mack*ing me smile 😉 Hugs and love xox

  2. Great recipe! Thank you for, “Oh What a Beautiful Morning!” I love it! It is absolutely great! I watch it in the evenings just before bed. You are so great at explaining the text!

    1. Thank you so much Stephan! Oh I’m so glad you’re enjoying the videos! That seriously means the world!! I love feedback! and I’ll be thinking of ya when i record!! 🤓 hope you have an awesome Thursday! Xox

    1. Ooh that sauce sounds amazing! That or a scoop of ice cream! Haha thanks friend! Hugs and love xox

  3. Good morning! I have to say this looks delicious. The presentation is absolutely beautiful. As someone who doesn’t like to cook you inspire me to want to cook, lol! Fall is my favorite time of the year and I love Halloween. However, I do like like pumpkin flavor anything or pudding. But you make it seem yummy. Those pictures are amazing. As always, thanks for sharing and I will pass this along to my friend Micah! Have a wonderful day.

    1. Hey Lane! Oh gosh thank you so much! It was super yummy. And yes! Bring on the pumpkins! Thanks for passing this along! Hugs and love xox

  4. This recipe looks brilliant! I’ll try it! Thanks for sharing! I hope you get to have other pumpkin treats this holiday season that you can actually eat, if you like 🙂 Though I’m glad you still had fun making it for your family.

  5. I love pumpkin stuff. I will save recipe and try. I don’t understand why stores don’t stock cans of pumpkin pie filling all year round. Maybe i will stock up on a few cans so I can have a pumpkin pie next July.

    1. thanks so much! me too! it’s my favorite! hope you love it! hahah that’s a great plan — stock up!! or make your own while they’re in season 🙂 xox

  6. Hello from Edinburgh, Scotland! This looks fab! I’m obsessed with all thinks pumpkin flavour and always cook up and freeze a huge batch every autumn so that I can have it throughout the year. I’m going to try this recipe tomorrow… thanks so much for sharing, will let you know how it goes!

  7. Sounds delish, Caralyn! A funny-aside: I just read somewhere that there is “such a thing” as pumpkin-spice toxicity now. Seems as if the pumpkin-spice craze and some, who highly enjoy these treats, are over-loading and thereby developing an actual toxicity in their systems! Another great lessen that everything in moderation is the best route with all things! Hugs to you for continuing to share your great recipes with us!

    1. Hey Dawn! Aw thanks so much 🙂 there really is a pumpkin crazy these days!! Oh my gosh that’s frightening!! Yes! Moderation! Hugs and love xox

  8. This looks super fantastic!!! I’m going to make it one day when we have a fire going. My man will be happily shocked!!! Thank You and Cheers! 🤗💖☀️

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