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….
Gluten Free Gus 
I love this idea. Comfort food….mmmmmmm……
Reblogged this on Fat to Fit: My Journey and commented:
I’m going to bake this for Thanksgiving so I can enjoy treats like the rest of my family!
Nice idea. What GF pumpkin recipe do you recommend?
It’s been a month of pumpkin inspired recipes: On October 9th we posted one for pumpkin bread:https://glutenfreegus.com/2013/10/09/gluten-free-pumpkin-bread/.
~ Gus’s Mom
Nice! Love it! Throw that link into your blog post for silly, confused readers like me… 🙂
I’m not big on pumpkin but my goodness your pictures make me want try this with some banana bread like yesterday. 🙂
Let us know how it turns out!
~ Gus’s Mom
A divine bread pudding,…all pumpkin,…Hell yes! I am going to make it this evening, I have all the ingredients in the house! MMMMMM! 😃
Nice!
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!)
Great catch! You do not need to divide the cream, simply scald then combine. Sorry for the mix up. Thank you for reaching out and we look forward to hearing what you think.
Thanks for the clarification! Already made the bread (delicious!), looking forward to the pudding. 🙂