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Gluten-Free Pumpkin Bread Pudding

Close-up of a moist slice of gluten-free pumpkin bread pudding with a glossy caramel topping.
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A cozy and comforting gluten-free pumpkin bread pudding, perfect for fall or holiday gatherings. This recipe uses leftover gluten-free bread to create a rich, custardy dessert with warm pumpkin spice flavors.

Ingredients

Scale
  • 6 cups cubed gluten-free bread (about 1 pound loaf)
  • 2 cups pumpkin puree
  • 1 1/2 cups milk (dairy or non-dairy for dairy-free option)
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/4 cup melted butter (or dairy-free butter alternative)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional: Caramel sauce for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Arrange the cubed gluten-free bread in a single layer in the prepared baking dish.
  3. In a large bowl, whisk together the pumpkin puree, milk, granulated sugar, beaten eggs, melted butter, pumpkin pie spice, vanilla extract, and salt until well combined.
  4. Pour the pumpkin mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the liquid.
  5. Let the mixture sit for 15-20 minutes to allow the bread to soak up the custard.
  6. Bake for 45-55 minutes, or until the pudding is set and a knife inserted near the center comes out clean. The top should be golden brown.
  7. Let the bread pudding cool slightly before serving.
  8. Serve warm, drizzled with caramel sauce if desired.

Notes

  • For a dairy-free option, use your favorite non-dairy milk and dairy-free butter alternative.
  • This recipe is a great way to use up slightly stale gluten-free bread.
  • You can make this ahead of time and reheat it gently before serving.

Nutrition

Find it online: https://mdlatdmm.com/gluten-free-pumpkin-bread-pudding/