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.