Need a fun brunch dish with just a little something extra?? This gluten free pumpkin bread pudding jazzes up traditional bread pudding by starting with a delicious loaf of pumpkin bread! It’s sort of like if pumpkin bread and french toast casserole had a baby!
Have you ever had an extra loaf of pumpkin bread just lying around?!? No. Me neither…
But if we did, then we could make this pumpkin bread pudding! So, next time you make pumpkin bread (here’s my gluten free recipe), stick an extra one in the freezer. Then, you will always be prepared.
But, if you didn’t think ahead, don’t worry! You could also use a regular, old loaf of bread with a lot of pumpkin spice.
This dish is perfect for a holiday brunch or make ahead for a fun weekday breakfast!
55 minutes + time to soak bread (if desired)
Gluten Free Pumpkin Bread Pudding
Ingredients
- 1 loaf of gluten free pumpkin bread (or regular bread with extra pumpkin pie spice)
- 3 c. milk
- 4 eggs
- 3 Tbsp. maple syrup
- 2 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 1/4 c. brown sugar
Instructions
- Preheat the oven to 350 degrees. Slice the pumpkin bread into cubes and place in a large mixing bowl. In a smaller bowl, whisk the milk, eggs, maple syrup, vanilla, and pumpkin pie spice. Pour over the bread cubes. You can allow the bread to soak before baking, including overnight.
- Pour into a greased 9x13 baking dish. Sprinkle with brown sugar. Next, bake for about 20 minutes, covered. Then, remove the cover and continue baking for 25 minutes. Serve with additional maple syrup.