Savory Gluten-Free Pumpkin Bread Pudding

 

We turn a traditional bread pudding into a savory seasonal dish for fall by using canned pumpkin puree, crispy sage and melty cheddar cheese. Made with Bread SRSLY gluten-free Seeded Sourdough, this recipe is cozy, utterly delicious, and perfect for the holidays. Please your guests with a completely gluten-free side dish that delights all. 

Recipe and photos by Fiona Riddle // @feelgoodwithfi

Gluten-Free

Makes 4 to 6 servings

Gluten-Free Cheesy Pumpkin Bread Pudding
NUTRITION INFORMATION

Per 1/6th of total 

  • Calories: 404
  • Fat: 19.4 g
  • Carbohydrates: 41.0 g
  • Fiber: 4.4 g
  • Protein: 17.2 g


INGREDIENTS

  • 1 loaf Bread SRSLY Gluten-Free Seeded Sourdough
  • 3 eggs
  • 2 cups milk of your choice
  • 1.5 cups pumpkin puree (not pumpkin pie filling)
  • 1.5 cups shredded cheese (we used cheddar)
  • 2 tsp salt 
  • 1 tbsp olive oil
  • Handful of fresh sage leaves

 

DIRECTIONS

  1. Preheat oven to 250 degrees.
  2. Cut the bread into 1 inch cubes and place on a baking sheet in a single layer. Bake for about 30 minutes to dry out the bread.
  3. Allow bread to cool and turn the oven to 350 degrees.
  4. Add the eggs, milk, pumpkin, 1 cup of cheese and salt to a bowl and mix well to combine. Add the bread and toss to combine.
  5. Grease a large oven safe dish and pour the bread mixture in. Top with the remaining cheese and cover with foil. Bake for 40 minutes then remove the foil and bake for another 15 minutes or until bread has absorbed the liquid and is crisp around the edges.
  6. While it bakes, add the oil to a small pan and add the sage leaves to crisp them up. Remove the bread pudding from the oven, top with the crispy sage and enjoy!


Back to Recipes