Deliciously Easy Gluten Free Bread Pudding Recipe for the Fall

Autumn; with all its warm hues and distinct flavors, it is the perfect time for baking. Imagine sitting at home, warm, golden sunlight streaming through your window on a chilly afternoon, and the heavenly aroma of something scrumptious baking in the oven filling your home. This season brings with it all the delicious flavors we love: apple, cinnamon, caramel, pumpkin, and more. And before we know it the holidays will arrive, bringing even more opportunities to share mouth-watering treats with loved ones. It truly is a marvelous time of the year to indulge.

A Guilt-Free Treat: Healthier Ingredients for a Gluten Free Diet

While the occasional dessert might seem harmless enough, too much sugar and refined carbs can lead to uncomfortable consequences. Blood sugar spikes may cause fatigue, trouble concentrating, and stomach pain—definitely not the mood you want, especially during holiday festivities!

What if I told you there’s an easy gluten free bread pudding recipe that’s not only delicious but also won’t wreak havoc on your system?

This gluten free dairy free bread pudding recipe is a game changer! It uses our irresistible gluten-free bread and plant-based butter, ensuring you enjoy all the comforting flavors without the negative side effects. Plus, our sesame bread is luxuriously soft and flavorful. Each serving offers about 7 grams of fiber, which can help regulate blood sugar levels, making it perfect for anyone on a gluten free diet. It is honestly the best gluten-free bread for a bread pudding recipe.

Low-Carb and Refined Sugar Free Delight

What makes this recipe even better? It’s refined sugar free! By using a natural sweetener like coconut sugar, you can indulge without the guilt. Plus this bread pudding is low in carbs, unlike traditional versions that can be a little heavy handed on that front. This is the ideal dessert for a cozy fall afternoon or a holiday gathering with friends and family.

Instructions:

• Preheat oven to 250F convection setting.

• Place your torn bread onto a baking tray and toast it for 75-90 mins until the pieces are quite dry

• Line the inside of a loaf pan with parchment paper. Place dry pieces of bread into the pan.

• In a large bowl, whisk together the coconut cream, pumpkin puree, coconut sugar, melted butter, eggs, vanilla, and pumpkin pie spice.

• Making sure to cover all the pieces, carefully pour the batter over the bread in the pan.

• Let the bread pudding soak for a few hours or overnight to let the bread really soak up the mixture. 

• Preheat the oven to 350F

• Bake your bread pudding for about 1 hour.

• While the bread pudding is baking, make the caramel sauce. Melt down the coconut sugar with a splash of water until boiling and starting to caramelize.

• Add the coconut cream, vanilla, and salt. Bring the mixture back to a boil, then add the tapioca starch.

• Simmer 5-10 minutes until sauce thickens.  Pour over the bread pudding and sprinkle the toasted pecans over the top. Serve and enjoy!

Other recipe recommendations for your fall gatherings and holiday events: 

- Whipped Pumpkin Butter on Grain Free Toast

- Fancy Gluten Free Mushroom Stuffing

- Roasted Butternut Squash and Feta Dip with Bagel Chips