Gluten-Free Coconut Pumpkin Bread Pudding

For your Thanksgiving celebration serve this rich pumpkin bread pudding. We use a gluten-free bread so all of your guests can enjoy it.

Serves: 16
15 mins Prep time 40 mins Cook time
15 mins Prep time
40 mins Cook time
  • Preheat oven to 350°F. For the Bread Pudding, pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.

  • Pour into greased 13x9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.

  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack.

  • For the Spiced Maple Syrup, mix all ingredients in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. Serve with bread pudding.

Cooking tip

• Read labels of all recipe ingredients to ensure all are gluten-free.
• If Udi’s bread is unavailable, use your favorite variety of gluten-free bread.

Nutrition information

(Amount per serving)

  • 357Calories: 357Cholesterol: 47mg
  • Sodium: 155mgProtein: 4g
  • Total Fat: 17gFiber: 2g
  • Carbohydrate: 47g