Pumpkin Apple Bread Pudding (Gluten & Dairy Free)

 

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!

In this recipe, we combine two beloved fall flavors: pumpkin and apple. Bread pudding is a perfect way to use up stale bread. Its an incredibly cozy dessert, similar to pie in it's warm and decadent flavors but it uses a custard rather than fruit base.

The addition of chopped apples and raisins is unbeatable. They add tartness, extra moisture, and a texture contrast that makes this recipe even more enjoyable. 

Why Bread Pudding?

  • Bread pudding requires little clean-up. No need for hand-made pie crusts or cake batters. Use your favorite gluten-free bread, tear or chop into small pieces, and simply pour our custardy base on top.
  • Bread pudding is easy to store. Cover and store in the fridge for about 5 days. You can also slice then store in the freezer for a month!
  • This recipe is easily able to be reheated. Reheat in the oven on low or pop in the microwave. Top with our homemade coconut sauce or ice cream.
  • Serving bread pudding makes less mess than a crumbly apple pie, giving you less to clean up. Scoop with a large spoon or spatula. 

What Makes This Recipe Dairy-Free?

We make this recipe dairy-free with a blend of nut milks and coconut milk. The eggs are pertinent in this recipe because they add structure and thickness. Coconut milk, rather than dairy milk, adds rich, semi sweet flavor to this recipe. It retains thick, velvety flavor essential for bread pudding. If you have dairy-free guests, this dessert is a crowd winner!

What Makes This Recipe Gluten-Free?

Instead of using a gluten bread, we use a Gluten-Free Sourdough Bread from Bread SRSLY. This bread retains its structure and has a moist texture that soaks up our custard base. With classic sourdough tanginess, we're able to add more flavor than with regular bread. 

Best Ways To Serve 

This recipe can be easily reheated on low in the oven or microwave. Top with our homemade Pumpkin Spice Coconut Sauce made with coconut butter, coconut milk, and maple syrup. This extra layer of creamy, spiced goodness ties everything together. We also love a sprinkle of powdered sugar or side of ice cream. 

Step out from your dessert comfort zone with Pumpkin Apple Bread Pudding - its less mess than homemade pie or cake and is equally as delicious. Made gluten and dairy-free with a few simple swaps. You won't notice the difference!

 

Recipe created by Katie Matthews @farelyrooted

Yield: 8 Servings

Gluten-Free, Dairy-Free, Vegetarian

Prep Time: 15 minutes
Cook Time: 40 minutes

 

NUTRITION INFORMATION

Per 1/8 serving + 1 TB Coconut Sauce

  • Calories: 515 kcal
  • Fat: 28.4 g
  • Carbs: ≈ 60.8 g
  • Sugars: ≈ 23 g
  • Fiber: ≈ 4.4 g
  • Protein: ≈ 6.5 g

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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