Recently I posted a recipe for gluten free stuffing using Udi’s gluten free hot dog buns.
I hope you had a chance to try that recipe plus entered your name into the Udi’s gluten free giveaway I am hosting. (You can enter at the bottom of this recipe!)
Udi’s asked me to post 2 new recipes using any of their products, but I’ve decided to post 3 new recipes by the end of October. Gluten Free Pumpkin Bread Pudding now and then a recipe for Pumpkin Sausage & Kale Pesto Crostini appetizer.
I have enjoyed playing in the kitchen and trying to come up with Fall Comfort gluten free recipes using Udi’s Gluten Free Baked Goods.
This recipe is a twist on a classic bread pudding that I grew up with.
One big change is that this one is gluten free now, and a smaller one is the addition of pureed pumpkin.
When I was a kid we topped our pudding with thick whipping cream, but I switched it up and added 2 new topping options for you. A warm creamy custard and or a rich chocolate sauce. All 3 recipes are here for you to enjoy!
Recently I posted a recipe for gluten free stuffing using Udi’s gluten free hot dog buns.
I hope you had a chance to try that recipe plus entered your name into the Udi’s gluten free giveaway I am hosting. (You can enter at the bottom of this recipe!)
Udi’s asked me to post 2 new recipes using any of their products, but I’ve decided to post 3 new recipes by the end of October. Gluten Free Pumpkin Bread Pudding now and then a recipe for Pumpkin Sausage & Kale Pesto Crostini appetizer.
I have enjoyed playing in the kitchen and trying to come up with Fall Comfort gluten free recipes using Udi’s Gluten Free Baked Goods.
This recipe is a twist on a classic bread pudding that I grew up with.
One big change is that this one is gluten free now, and a smaller one is the addition of pureed pumpkin.
When I was a kid we topped our pudding with thick whipping cream, but I switched it up and added 2 new topping options for you. A warm creamy custard and or a rich chocolate sauce. All 3 recipes are here for you to enjoy!
Gluten Free Pumpkin Bread Pudding
Ingredients
Instructions
- Slice and cube the Udi’s hamburger buns.
- Preheat oven to 350 degrees.
- Spread cubes evenly on 2 cookie sheets and bake for 7 minutes.
- Remove and let cool.
- In a medium bowl beat the eggs, cream and pumpkin with a hand mixer.
- Add the salt, spices and brown sugar and beat until smooth.
- Add the toasted bread cubes and the raisins. Stir to combine.
- Pour into a deep 8×8 baking dish or a shallow 8×8 dish and 4 large ramekins.
- If using ramekins, place ramekins in a large baking dish.
- Once in the oven pour boiling water into the large baking dish, being careful not to get water into the ramekins.
- This water bath provides moisture ensuring the bread pudding in the ramekins does not dry out.
- Bake ramekins for 40 minutes.
- Bake the larger 8×8 baking dish for 55-60 minutes.
- Remove from oven and cool.
Chocolate Sauce
Ingredients
- 1 cup whipping cream
- 2 tbsp agave syrup
- punch salt
- 8 oz bittersweet chocolate
Instructions
- In a small saucepan, whisk the whipping cream, agave syrup and salt together on medium heat.
- Once heated to almost boiling, remove from heat and add the chocolate.
- Stir until chocolate is melted and smooth.
- Chocolate Sauce can be stored in a jar in the refrigerator for 2 weeks.
Custard Sauce
Ingredients
- 3 tbsp cornstarch
- 3 cups milk
- 1/4 cup white sugar
- 2 tbsp butter
- 1 large egg
- 1 tsp vanilla
Instructions
- In small saucepan whisk the cornstarch and cold milk together.
- Once mixed, turn heat on to medium.
- Add sugar and whisk together.
- Stir milk mixture until heated.
- In a small bowl, beat the egg until frothy.
- Add a little bit of the hot milk to the egg and stir.
- Slowly add more and more of the hot milk to allow egg to slowly heat up.
- If you add the egg to the hot milk all at once, you will have scrambled eggs in your custard.
- Add the warmed egg mixture to the saucepan and whisk.
- Stir with wooden spoon until pudding starts to thicken.
- Remove from heat and add the butter and vanilla.
- Stir.
- Custard sauce can be stored in a jar in the fridge for a week.
