Pumpkin Caramel Bread Pudding
I've literally NEVER tried bread pudding prior to creating this recipe. I don't know if the name is a turn-off, or other things have just sounded more appetizing? Either way, this is one I would totally choose-- crispy on the top, soft on the inside, and the caramel is the perfect touch! Was a hit at my "Friendsgiving" this year. :-) This recipe is GF, DF, refined sugar free, easy peasy, and perfect for Thanksgiving!
Printable recipe below.
Bread Pudding Ingredients:
1 C (1 15 oz can) pumpin puree
1 loaf of Canyon Bakehouse Honey Oat bread, one-day stale (I just left the bag open overnight) *see note at bottom about this company's protocols
2 T liquid (or melted/cooled) coconut oil (can sub melted butter if not DF)
4 eggs, room temperature if your coconut oil needs to be melted (this is to avoid cooking your eggs/solidifying your coconut oil)
1 C full fat canned coconut milk (can sub 1 C heavy cream if not DF)
1/2 C pure maple syrup
1/2 C coconut sugar (can sub brown sugar)
2 tsp vanilla
2 tsp pumpkin pie spice
1/2 C roughly chopped pecans
"Caramel" Ingredients (*not original to @CeliacSweetie- this is a rendition of the caramel layer from @Rachaelsgoodeats twix bars recipe)
1 C creamy/drippy almond butter (I love Trader Joe's or Costco's AB, only ingredients are almonds and it's really drippy and smooth)
1/2 C maple syrup
1/2 C liquid coconut oil (can use regular melted coconut oil, but it will solidify again once cool enough so you'll have to reheat each use)
2 tsp vanilla extract
Directions:
Preheat oven to 350ºF and spray a 9x9 baking dish with oil, set aside
Cube each bread slice by slicing into thirds twice, so each bread slice gives you 9 bread cubes
Once the whole loaf is cubed, spread in your greased dish and sprinkle pecans evenly over the bread
Whisk eggs and coconut sugar until well combined. Then, mix remaining bread pudding ingredients in a large bowl until smooth and combined
Pour mixture over dish of bread, pressing the top pieces of bread down to coat them in the mixture if they are not submerged. You'll want to make sure all of the top pieces have soaked in the mixture!
Bake for 1 hour, make caramel sauce while you wait
Whisk caramel ingredients together in a dish, taa-daa!
Once bread pudding is done (should be set, top pieces of bread slightly browned and crispy), pour caramel sauce over immediately, or leave on the side for each individual to drizzle on their own serving
Please tag me on instagram @celiacsweetie if you make this, or comment on this blog-- I would love to see your recreations! Also please reach out if you have any questions about the recipe.
xo, Celiac Sweetie
*From Canyon's PR rep on their GF oat protocol:
"As a company that was founded by someone with Celiac, we take allergen safety very seriously and very personally. When we first decided to make a gluten-free honey oat bread (which launched in March 2018), one of our biggest concerns was ensuring that our oats were completely safe from cross-contamination. So, we researched suppliers extensively and opted to buy our oats from the company that created the gluten-free oat purity protocol. They do not process or work with any gluten containing ingredients and follow strict guidelines to ensure that they are clean throughout their entire supply chain from seed stock to farmers and equipment, facility, handling and inspections. They govern their process very seriously and are third-party certified and inspected by Celiac Sprue Association (CSA) and Gluten Intolerance Group (GIG). We have been very impressed and they also provide the oats for our Ancient Grain and now Country White. We want you to know that we are truly dedicated gluten-free, so no gluten ingredients ever enter our building. And, we test all of our ingredients for gluten both in-house and via an independent third party lab. We have a zero gluten standard at Canyon Bakehouse. Our third party test results are “undetectable” or below 5 parts per million."
Hope this helps. They are my favorite brand of GF bread, highly recommend checking them out! Cinnamon raisin is probably my favorite ♥