Recipe: Gluten Free Pumpkin Bread Pudding
Bread pudding, which is popular in many countries’ unique cuisines, originated as far back as the 11th and 12th centuries. One thing that’s really neat about the easy-to-make dessert is that it has no set recipe. That’s because so many countries have adopted it into their culture. For Americans, it was popular during the Civil War. Granted, the soldiers made it using simple and frugal ingredients, but it was perfect for a quick and tasty pick-me-up.
Native Americans were already cooking with pumpkin when our Pilgrim ancestors arrived. Once they discovered it, however, they wholeheartedly embraced it and the multipurpose fruit eventually became a fall tradition.
Let’s face it. Pumpkin should just declare itself the mascot of fall and this Gluten Free Pumpkin Bread Pudding recipe just screams Autumn—a.k.a. warm, sweet and savory goodness.
After all, gluten free recipes are all the rage. Many Americans are gluten intolerant or gluten sensitive, yet never realize it. In fact, an estimated 83% of Americans who have Celiac Disease are undiagnosed or misdiagnosed with other conditions.
6 slices gluten free bread (Try UDI!) cut into ½ in. squares (Use thick slices of whole wheat bread for a non gluten free option)
2 cups of canned pumpkin (or 1 15 oz. can)
1.5 cups unsweetened vanilla hemp milk (Or you could try almond milk or soy milk for a non gluten free option)
1/2 cup grade B maple syrup
3 eggs (lightly beaten)
1/2 tsp. pumpkin pie spice
1/2 tsp. gluten free vanilla extract (You can also use regular vanilla extract for a non gluten free option)
Preheat oven to 350°
Cooking time: 75 minutes
1. In a bowl, combine all of the above ingredients (expect the bread cubes) with a whisk.
2. Next, carefully stir in the bread cubes and pour the contents of the mixture into an 8x8 baking dish and cover with aluminum foil and refrigerate for 30mins to an hour.
3. Preheat the oven to 350° and place the aluminum foil covered 8x8 baking dish into a 9x13 baking pan and pour 1 inch of boiling water into the 9x13 pan (this creates a water bath).
4. Bake for 75 minutes then remove the foil and continue cooking for another 15 minutes or until a toothpick inserted into the center of the dish comes out clean.
5. If the top gets too brown, cover it again with aluminum foil.