Gluten Free Pumpkin Bread Pudding
This delicious pumpkin bread pudding is the perfect cozy fall dessert! Made with soft, spiced pumpkin bread and a rich dairy-free custard, it’s gluten-free and full of warm autumn flavors. Whether you’re making this for a holiday gathering or a comforting treat on a chilly day, this recipe will be a crowd-pleaser for everyone!
Why You’ll Love This Pumpkin Bread Pudding Recipe
Gluten Free Pumpkin Bread Pudding is a treat I honestly want to enjoy all year round, not just during the fall months. This easy gluten free pumpkin spice bread pudding is topped with a fabulous maple caramel sauce that takes the layers of cinnamon pumpkin bread to the next level. It is also a dairy free pumpkin bread pudding and truly the best pumpkin bread pudding recipe I have had.
Bread pudding is usually a dessert I make around the holidays. Normally it has a traditional style vanilla flavor, with or without a caramel sauce. This dairy free bread pudding however has layers of pumpkin spice that is soaked into the fluffy and flavorful gluten free bread. I then smothered the top in a homemade dairy free maple caramel sauce that brings the perfect amount of sweetness for a fabulous saucy top.
Sometimes I find traditional style fall recipes like pies to get a little boring. This recipe will definitely spice up your Thanksgiving dessert, but I also think this would be fun to serve for a brunch. Often, being gluten-free, if we need to share a dish we worry if others will like it. Worry not my friends, this one is amazing and everyone is going to love it.
Ingredients Needed to Make Gluten-Free Pumpkin Bread Pudding
- Eggs
- Vanilla Extract
- Pumpkin Pie Spice
- Brown Sugar
- Vanilla
- Pumpkin Puree
- Pecans: If you can’t have nuts, then leave these out
- Coconut Milk: Any dairy free milk (or regular if you’re not dairy free) will work in this recipe
- Gluten Free Cinnamon Raisin Bread
For the Sauce you will need…
- Vegan Butter (regular if you are not dairy free)
- Sugar
- Coconut Cream
- Maple Extract
- Cinnamon
- Tapioca Starch
How do I make this Dairy Free Pumpkin Bread Pudding?
Spray a 9×13 baking dish with non-stick. Cut the loaf of bread into cubes and place the cubes evenly into the baking dish. In a bowl whisk together the eggs, vanilla, pumpkin pie spice, brown sugar, pumpkin puree, pecans and coconut milk. Pour the mixture evenly over the bread cubes and toss to coat every piece of bread. Allow it to sit for about 20 minutes to let the bread soak up all of the mixture. Preheat the oven to 350ºF.
Bake uncovered on the middle rack for 50 minutes, or until a butter knife comes out of the center clean. Once it is done baking you can prepare the caramel sauce.
To make the caramel sauce- In a sauce pan on medium heat add the butter, sugar, tapioca starch, coconut cream and cinnamon. Stir while the butter melts, about 6 minutes.
Bring to a simmer and remove from the heat. The sauce should have thickened and have a beautiful thin caramel consistency. Add the maple extract and pour over the bread pudding.
Tips for the Perfect Pumpkin Bread Pudding
Use Stale Bread: Stale bread absorbs the custard better and ensures your pudding won’t turn mushy. If you don’t have stale bread, toast your pumpkin bread in the oven for a few minutes.
Let the Bread Soak: Be sure to let the bread soak in the custard mixture for at least 20-30 minutes before baking to ensure it’s fully absorbed.
Customize with Add-Ins: For extra flavor, consider adding raisins, nuts, or even dairy-free chocolate chips to the mixture.
Make It Ahead: You can prepare this dish in advance by assembling it and storing it in the fridge. Simply bake when you’re ready to serve.
Serving Suggestions: Top with dairy-free whipped cream, a drizzle of maple syrup, or a sprinkle of powdered sugar for an extra indulgent finish.
You are going to love serving this dish all fall long. Enjoy!
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Ingredients
Bread Pudding
- 5 eggs
- 1 tsp vanilla
- 2 tsp Pumpkin Pie Spice
- 1 cup light brown sugar
- 1 cup pureed pumpkin
- 1/4 cup pecans chopped
- 1 cup coconut milk
- 1 loaf Kinnikinnick Cinnamon Raisin Bread Pudding
Caramel Sauce
- 1/4 cup vegan butter
- 1/4 cup sugar
- 1 1/3 cups coconut cream
- 1 tsp maple extract
- 1/2 tsp cinnamon
- 1 tbsp tapioca starch
Instructions
- Spray a 9×13 baking dish with non-stick.
- Cut the loaf of bread into cubes and place the cubes evenly into the baking dish.
- In a bowl whisk together the eggs, vanilla, pumpkin pie spice, light brown sugar, pumpkin puree, pecans and coconut milk.
- Pour the mixture evenly over the bread cubes and toss to coat every piece of bread. Allow it to sit for about 20 minutes to let the bread soak up all of the mixture.
- Preheat the oven to 350ºF.
- Bake uncovered on the middle rack for 50 minutes, or until a butter knife comes out of the center clean. Once it is done baking you can prepare the caramel sauce.
Caramel Sauce
- In a sauce pan on medium heat add the butter, sugar, coconut cream, cinnamon, and tapioca starch. Stir while the butter melts, about 6 minutes.
- Bring to a simmer and remove from the heat. The sauce should have thickened and have a beautiful thin caramel consistency. Add the maple extract and pour over the bread pudding.
Notes
Make sure to snap a picture of your creation and tag @livingfreelyglutenfree #livingfreelyglutenfree
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More Gluten-Free Fall Desserts to Try
- Pumpkin Coffee Cake Gluten Free (Dairy Free)
- Gluten Free Pumpkin Cookies (Dairy Free)
- Gluten Free Pumpkin Cinnamon Rolls with Maple Glaze
- Paleo Vegan Pumpkin Spice Latte
This was originally posted in October 2019. It was updated and re-posted in September 2024.
