Pumpkin Bread Pudding

Recipe from Mama Me Gluten Free (dot) com

Projected time, start to finish: Approximately 1 hour


15 ounces pureed pumpkin (fresh or canned)

1 1/2 cups milk

2 large eggs

1/2 cup dark brown sugar

1/4 cup organic pure cane sugar

1/2 tsp. kosher salt

1 tsp. pure vanilla bean paste or vanilla extract

1/2 tsp. ground cinnamon

Few small dashes of ground ginger

Few small dashes of ground cloves

Couple of small dashes of ground nutmeg

Package of Schar classic white rolls, cubed into 1 to 1 1/2- inch pieces (let sit out to dry a couple of hours if they aren't already kind of dry) - or a gluten-free bread of similar consistency

1/2 cup chopped pecans

(Optional) Cinnamon and sugar to sprinkle on top


Preheat oven to 350 degrees.

Grease a 2-quart baking dish.

Place bread in baking dish and set aside.

Mix together pumpkin, milk, eggs, sugars, salt, vanilla paste or extract, cinnamon, ginger, cloves and nutmeg.

Pour over bread and gently stir until all is covered. Let sit for a few minutes.

Sprinkle pecans over the top, and shake cinnamon and sugar lightly over it all if desired.

Bake at 350 degrees for approximately 45-50 minutes.