Gluten Free Pumpkin Bread Pudding
This post has been sponsored by Kinnikinnick. I believe in sharing all of the gluten-free goodness with you and Kinnikinnick is a brand we love and trust.
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.
Easy gluten free pumpkin spice bread pudding
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 Kinnikinnick cinnamon raisin 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.
Easy gluten free pumpkin spice bread pudding
It is very exciting that we teamed up with Kinnikinnick for this post. Their bread is yummy and we love all of their treats. For this particular recipe I chose to use the cinnamon raisin bread. It is light, fluffy, and incredibly flavorful. It soaks up the pumpkin spice mixture like a sponge.
What ingredients do I need to make this easy gluten free pumpkin spice bread pudding?
- Eggs
- Vanilla
- Pumpkin Pie Spice
- Brown Sugar
- Vanilla
- Pumpkin Puree
- Pecans
- Coconut Milk
- Kinnikinnick 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.
You are going to love serving this dish all fall long. Enjoy!
Best Pumpkin Bread Pudding recipe
Pumpkin Spice Bread Pudding (Gluten Free, Dairy Free)
This perfectly flavored bread pudding is delicious. It is smothered in a fabulous caramel sauce.
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 9x13 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.
Recipe Notes
Make sure to snap a picture of your creation and tag @livingfreelyglutenfree #livingfreelyglutenfree
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Need more pumpkin recipes? I’ve got you covered…
- 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
It looks incredibly delicious Jennifer! I have never had pumpkin bread pudding, can’t wait to try.
Thank you Natalie. It is really delicious. 🙂