Name: Easy Gluten Free Pumpkin Bread Pudding
Ingredients: 5 eggs; 1 tsp vanilla; 2 tsp pumpkin pie spice; 1 cup light brown sugar; 1 cup pureed pumpkin; 1/4 cup pecans chopped; 1 cup coconut milk; 1 bag of The Greater Knead Pumpkin Bagels, prepared, cubed and allowed to sit out overnight to become stale.; 1/4 cup vegan butter; 1/4 cup sugar (brown or granulated will work); 1 1/3 cups coconut cream; 1/2 tsp cinnamon; 1 tbsp tapioca starch; 1 tsp maple extract

Warm, cozy, and filled with the flavors of fall, this Gluten-Free Pumpkin Bread Pudding is the ultimate comfort food! Made with The Greater Knead’s Pumpkin Bagels, this bread pudding combines the taste of pumpkin pie with a deliciously custardy bread pudding texture, all while being gluten-free. Each bite is infused with pumpkin spice, warm vanilla, and a touch of sweetness from chopped pecans, while the rich, dairy-free maple caramel sauce takes it over the top. Whether you’re looking for a unique Thanksgiving dessert or a cozy autumn treat, this pumpkin bread pudding is sure to become a seasonal favorite.

Why You’ll Love This Recipe:

Gluten-Free and Dairy Free: Made with our Pumpkin Bagels, this dessert is perfect for everyone at the table.
Packed with Fall Flavors: Pumpkin, pumpkin pie spice, and vanilla come together to create the ultimate fall dessert.
Easy to Make Ahead: With simple ingredients and a straightforward method, you can make this dessert ahead of time and enjoy it warm with family and friends.

Serve this pumpkin bread pudding warm from the oven, drizzled with maple caramel sauce, for a delicious dessert that captures the essence of fall! 🍂

Easy Gluten Free Pumpkin Bread Pudding

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Ingredients

5 eggs
1 tsp vanilla
2 tsp pumpkin pie spice
1 cup light brown sugar
1 cup pureed pumpkin
1/4 cup pecans chopped
1 cup coconut milk
1 bag of The Greater Knead Pumpkin Bagels, prepared, cubed and allowed to sit out overnight to become stale.

Maple Caramel Sauce

1/4 cup vegan butter
1/4 cup sugar (brown or granulated will work)
1 1/3 cups coconut cream
1/2 tsp cinnamon
1 tbsp tapioca starch
1 tsp maple extract

Directions

In a bowl whisk together the eggs, vanilla, pumpkin pie spice, light brown sugar, pumpkin puree, pecans and coconut milk.
Spray a 9x13 baking dish with non-stick.
Place the bagel cubes evenly into the baking dish.
Pour the mixture evenly over the bagel cubes and toss to coat every piece of bread.
Allow it to sit for about 20 minutes to let the bread soak up all of the mixture.
Preheat the oven to 350ºF.
Bake uncovered on the middle rack for 70-80 minutes, or until a butter knife comes out of the center clean. Once it is done baking you can prepare the caramel sauce.

Maple Caramel Sauce

In a saucepan on medium heat add the butter, sugar, coconut cream, cinnamon, and tapioca starch. Stir while the butter melts, about 6 minutes.
Bring to a simmer and remove from the heat. The sauce should have thickened and have a beautiful thin creamy consistency. Add the maple extract and pour over the bread pudding. Serve and Enjoy!