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Friday, October 21, 2011

pumpkin bread pudding -- gluten free + dairy free

as you are all well aware, fall has made an appearance. the leaves are changing, temperatures are dropping and the days are getting shorter and shorter. i love this. absolutely, love this. i love wearing fall clothing, plaids, warm sweaters, corduroys and boots...i especially love winter squash and hearty, home cooked meals. i crave this time of year during the spring and summer months. 

i've been experimenting with lots of pumpkin baked goods lately and this is my first of three. stay tuned for flourless pumpkin brownies and pumpkin custard. i'm still perfecting the recipes and plan to have them down shortly! i've been craving something bready and this seemed very appropriate. i can't recall the last time i made a bread pudding - wait, yes i can. and i can remember how damn good it was. i made it in high school. with brioche and heavy cream and mixed berries. it was madness - i remember gorging on it - and i remember feeling sick as a dog afterward - yet i ate on. so, this time i decided to attempt an allergy/intolerance friendly version - using udi's gluten free bread and living harvest tempt unsweetened vanilla hemp milk. to be honest, this is waaaaay better than the 'allergen loaded' version that i ate over a decade ago. needless to say, i'll be abusing over the next few months and it will definitely find itself on the thanksgiving table.

to my surprise, mark ate lots of it and asked me to make it again. if its got his seal of approval, i consider my recipe is pretty decent. hope that you enjoy this! 

things here have been ultra hectic with work - i got back last weekend from a trip to NYC - and will be sharing my food adventures with you later this week / next weekend - so stay tuned... 

pumpkin bread pudding
  • 6 slices gluten free bread (i used udi's brand) cut into 1/2in squares
  • 2 c of canned pumpkin (1 15oz can)
  • 1.5 c unsweetened vanilla hemp milk (i used living harvest tempt brand)
  • 1/2 c grade b maple syrup
  • 3 eggs - lightly beaten
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp gluten free vanilla extract
recipe continues below....

in a bowl combine all above ingredients (expect for bread cubes) with a whisk. after combined, carefully stir in bread cubes. pour contents into an 8x8 baking dish and cover with aluminum foil then refrigerate for 30mins to 1hour. preheat oven to 350. place aluminium foil covered 8x8 baking dish into a 9 x13 baking pan and pour 1 inch of boiling water into the 9 x 13 pan (creating a water bath). cook for 75 minutes then remove foil and continue to cook another 15 minutes or until a toothpick inserted into the center of the dish comes out clean. if the top begins to get too browned, cover again with aluminum foil.

want to find more recipes and DIY ideas? visit the following blogs for inspiration!

nourishing treasures


  1. this treat
    sound absolutely yummy
    and perfect for those
    chilly autumn days

    thanks for sharing at fridays unfolded!


  2. Ahh! My savior!! When we got engaged, my husband and I shared the most amazing bread pudding. I have been craving it and wanted to make it for our 1st wedding anniversary next month. Now I can! Thank you!!

  3. Would this work with egg replacer?

  4. anonymous - i have not tested this recipe with egg replacer - i would suggest using the instructions listed for your particular brand of egg replacer. if you give it a whirl, please let me know how it turns out!

  5. Katy this is scrumptious! I love the simplicity of this and the honest flavor profile (do I sound like a snooty food writer? I'm not....nor do I play one on TV). I really love food like this especially at this time of year. It seems to reflect the truth of the season. Thanks so much for sharing on the TG LinkUp! Toni

  6. sounds and looks Great! could be a great treat for Thanksgiving !

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