Baked Good / Brunch / Dessert

Gluten-free Pumpkin Bread Pudding

Pumpkin Bread Pudding

Warm bread pudding is ultimate comfort food. This recipe using pumpkin bread is rich, delicious, and best of all easy: perfect for the end of a fireside fall dinner.

Pumpkin Bread Pudding – Serves 12-16

Click Here For Printable Recipe

INGREDIENTS:

4 cups (2 or 3 day old) pumpkin bread, cubed (Click Here for our Gluten-Free Pumpkin Bread Recipe)

1/4 cup molasses

3 cups light cream, scalded – substitute almond or soy milk for a lactose free version

3 large organic eggs

1 tablespoon vanilla extract

DIRECTIONS:

1.  Prepare a 2 quart baking pan by liberally greasing it with unsalted butter (or vegetable oil if going lactose free). In half an hour preheat the oven to 350F.

2.  Place the pumpkin bread cubes in the prepared pan.

3.  Combine the cream, eggs, molasses, and vanilla extract in a four cup glass measuring cup; beat with an egg beater to blend.

4.  Pour the cream and egg batter onto the bread cubes the prepared pan and bake at 350 F for an hour.

6.  Serve hot from the oven with brandied hard sauce. This is also good warm with ice cream or whipped cream or COLD with a pouring of unsweetened organic heavy cream….

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12 thoughts on “Gluten-free Pumpkin Bread Pudding

  1. It’s entirely possible I’m being dense, but in the ingredients you call for division of the cream into 1 and 2 cup portions, but then the directions just say to mix the cream with the eggs and other ingredients. Is there a reason for the division that I’m missing? (I’m baking your gluten-free pumpkin bread right now, and planning to make the bread pudding as one of our Thanksgiving desserts. I don’t want to mess it up!)

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