Gluten Free and Low Carb Pumpkin Spice Bread Pudding
Yield: 10 to 12 servings
Equipment
- Large Bowl (additional bowls for melting butter etc.)
- Measuring spoons
- Knife
- Whisk or immersion blender
- 8x8 inch dish or several smaller ramekins (the recipe makes 6 cups of bread pudding)
Materials
- 1 9 oz Bag Fox Hill Kitchens Bunz cut into ½-1in cubes
- 1 Cup Heavy cream can sub sour cream or coconut cream
- ½ Cup "Milk" almond, coconut, water, or ¼ C cream + ¼ C water
- ¾ Cup Pumpkin puree
- 3 Eggs room temp
- ¾ Stick (3oz) Salted butter melted
- ½ Cup Allulose or granulated sugar substitute
- ¼ tsp + 1pinch Salt
- 1 Tbs Pumpkin pie spice optional more to taste
- 2 tsp Vanilla
- 1 Tbs Rum optional
- up to 1 Cup Chopped walnuts or pecans optional
Instructions
- Preheat oven to 350° for conventional (or 325° for convection).
- Using an immersion blender or whisk, combine and blend all the ingredients except Bunz and optional nuts. Add the butter little by little so as not to cook the eggs.
- Stir in bread cubes, making sure that they are all well coated. Leave mixture 5-10 min to allow the bread to fully saturate.
- Pour the bread pudding mixture into an 8x8” baking dish or several individual ramekins. If you are using walnuts, sprinkle them across the top and push them in just a little to prevent them from burning.
- Bake 25-30 min at 350° until set. If using ramekins, begin to check if they're done starting around 15 minutes. If using an 8x8” dish, check around 15 min that it isn't burning on top. If you notice the bread on top browning before the pudding sets, you may want to cover it with foil to prevent burning.
- Enjoy warm or cold, top with whipped cream or ice cream if desired!