Gluten Free Coconut Pumpkin Bread Pudding

Gluten-Free Coconut Pumpkin Bread Pudding

For your Thanksgiving celebration serve this rich gluten free bread pudding made from rich coconut and pumpkin. It's a delicious gluten free dessert all your guests can enjoy. 
15m
PREP TIME
40m
COOK TIME
357
CALORIES
12
INGREDIENTS

Servings: 16

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 Pour into greased 13x9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
  • 3 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack.
  • 4 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.

TIPS AND TRICKS

If Udi’s bread is unavailable, use your favorite variety of gluten-free bread.

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NUTRITION INFORMATION

(per Serving)

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