Gluten-Free Pumpkin Apple Bread Pudding

Gluten-Free Pumpkin Apple Bread Pudding Overhead in Casserole Dish

This Gluten-Free Pumpkin Apple Bread Pudding is brimming with comforting and delicious fall flavor. Choose your desired level of sweetness with a light drizzle or a generous serving of delightful Pumpkin Spice Coconut Sauce on top!

 

Recipe created by Katie Matthews @farelyrooted

 

Gluten-Free, Dairy-Free, Vegetarian

Prep Time: 15 minutes
Cook Time: 40 minutes

 

INGREDIENTS

 

Gluten-Free Pumpkin Apple Bread Pudding


1 cup pumpkin puree
¾ cup almond milk
¾ cup full fat coconut milk
3 eggs plus 2 yolks
½ cup coconut sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp ground ginger
⅛ tsp ground cloves
¼ tsp sea salt
2 tsp vanilla extract
6 cups of 1-inch cubes of Bread SRSLY Classic Gluten-Free Sourdough (about 1 ½ loaves)
½ cup coconut oil, melted
1 large apple, diced (I used Gala)
½ cup raisins


Pumpkin Spice Coconut Sauce


⅓ cup coconut butter
⅔ cup full fat coconut milk
1 tsp vanilla extract
3 TB maple syrup
2 tsp pumpkin pie spice

 

DIRECTIONS

  1. Preheat the oven to 350 and lightly grease a 9x13 baking dish with avocado or coconut oil.
  2. In a large bowl, whisk together all ingredients other than bread cubes, coconut oil, apples, and raisins.
  3. In a medium bowl, stir together melted coconut oil and bread cubes.
  4. Add oiled bread to the wet pumpkin mixture, along with apples and raisins, and stir together until bread, apples, and raisins are evenly distributed and coated with the wet mixture.
  5. Pour into oiled baking dish and spread evenly. Lightly cover dish with foil and bake at 350 for 15 minutes. Then, remove foil and bake for another 25 minutes, until tops of bread are golden brown and slightly toasted. Remove from oven and let cool for 15 minutes.
  6. To make the pumpkin spice coconut sauce, add all sauce ingredients to a small pot and heat on the stove at low-medium heat, stirring frequently so the coconut butter doesn’t burn, until coconut butter is melted and the sauce is smooth.
  7. You can either pour all of your sauce over the bread pudding and serve warm from the baking dish, or serve warm bread pudding with sauce on the side for each person to drizzle as desired! (We like a generous drizzle :))
  8. Enjoy! 
  9. Store bread pudding and sauce in the fridge for 3-4 days. Reheat bread pudding in the oven at 350 for 10-15 minutes. Reheat sauce on the stove at low-medium heat.
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