Are you sick of pumpkin yet? I have to pace myself so I'm not burned out on pumpkin before Thanksgiving. This is my last pumpkin treat until turkey day arrives. I wanted to do something unique with pumpkin that I haven't tried before. What better way to laugh in the face of gluten than by creating a gluten free bread pudding.Gluten Free Pumpkin Bread Pudding:
inspired by epicurious.com but modified to be GF
1 cup heavy cream
3/4 cup canned pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old French bread
3/4 stick unsalted butter, melted
Bake in an 8x8 pan at 350 degrees F for 25-30 minutes
I actually used a mix of day old GF French bread and some Whole Foods GF sandwich bread. Cube up 5 cups of bread.
In a bowl, thoroughly combine all the ingredients except for the butter and cubed bread.
Melt the butter and toss it with the bread in a separate bowl. Next, pour the liquid pumpkin mixture over the bread and stir a couple of times to evenly coat the bread.
Pour the whole thing into an ungreased 8x8 baking dish or pan.
Bake at 350 degrees F for 25-30 minutes or until the custard is set.
Allow to cool for about 10 minutes before serving. Serve with a nice dollop of whipped cream. Enjoy!!!
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I am LOVING all of these pumpkin-y recipes!
ReplyDeleteI have to pace myself on Pumpkin too! Well, actually I can eat pumpkin every day of the week - its my family that can't!! hehehe...
ReplyDeleteWow, that looks really good! I haven't seen your blog before, it looks great!
ReplyDeleteThanks for joining in the fun at the Holiday Food Fest!
~Liz
This looks wonderful! I'm bookmarking it!
ReplyDeleteBrian, you've done it again. Another delicious gf triumph! Keep it coming!
ReplyDeleteOh Brian, you have no idea how perfect your timing is! I was just throwing myself one of my rare pity parties about being GF. My favorite deli had some gorgeous pumpkin bread pudding on display and I was incredibly sad that I couldn't indulge. And then you come a long a post this!
ReplyDeleteThank you, thank you, thank you!
That looks so yummy. I'm a big texture person so haven't ventured to try bread pudding yet as I've been told as a texture person I may not like it.
ReplyDeleteYours doesn't look like I wouldn't like it though, so I just may have to try it!! Thanks for sharing!
Oh my. This looks fantastic! I love the flavours you included =D.
ReplyDeleteMmm love bread pudding!! What a great use for GF bread too so it's moist and delicious!!
ReplyDeleteWill have to give this a try. Looks good.
ReplyDeletewww.glutenfreefoodsrock.com
http://glutenfreefoodsrock.blogspot.com/
Brian--Oh, I love this recipe! I haven't made bread pudding since going gluten free and I can't think of a better way to make it than to make pumpkin part of the equation. Wonderful! Thanks!
ReplyDeleteShirley
Brian - I am always amazed when I come by your place. I love this recipe, too. I just made a loaf of GF bread and I've thought about making bread pudding...I love it so much. Haven't had any in over 6 years.
ReplyDeleteAnd, no, I never tire of pumpkin. :) Also - thanks so much for helping to promote Holiday Food Fest!
Oh my oh my! This sounds so good. PLEASE send me some, RIGHT AWAY!
ReplyDeleteGreat post! this looks delicious and healthy.These great tasting best gluten free bread have a long shelf life, and should not be stored in a freezer.
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