Description
A quick, low-effort comfort food dessert that uses stale gluten-free bread and pumpkin puree to create a rich, custardy pudding topped with a smoky bourbon caramel sauce.
Ingredients
Scale
- 4–5 cups gluten-free bread, cubed (stale or toasted)
- 1 cup (240g) pumpkin puree
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3 large eggs, room temperature
- ½ cup (100g) brown sugar, packed
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cubed (for caramel)
- 1 cup (200g) brown sugar (for caramel)
- ½ cup (120ml) heavy cream, warmed (for caramel)
- 2–3 tablespoons bourbon
- Sea salt flakes, for sprinkling
- Optional: ½ cup chopped pecans, ½ cup chopped dates, 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350°F (175°C).
- Cube the gluten-free bread into 1-inch pieces. If fresh, toast on a baking sheet for 5-7 minutes until dry and firm. If stale, skip toasting.
- In a large mixing bowl, whisk together heavy cream, whole milk, eggs, brown sugar, pumpkin puree, pumpkin pie spice, salt, and vanilla (if using) until smooth.
- Place cubed bread in a 9×13 inch baking dish. Pour the custard mixture evenly over the bread.
- Press down gently on the bread to ensure all pieces are submerged. Let sit for 10-15 minutes to allow the bread to soak up the liquid.
- While the bread rests, make the caramel sauce: In a small saucepan over medium heat, melt butter. Add brown sugar and stir constantly for 2-3 minutes until bubbling.
- Slowly pour in warm heavy cream, stirring until smooth. Remove from heat and stir in bourbon and a pinch of salt.
- Bake the bread pudding for 15-20 minutes until the top is golden brown and the center is set but jiggles slightly.
- Drizzle the warm bourbon caramel generously over the baked pudding.
- Sprinkle with sea salt flakes and optional toppings like pecans. Let cool for 5 minutes before serving.
Notes
Use sturdy gluten-free sandwich loaf rather than soft cake-like bread to prevent mushiness. Letting the bread rest in the custard for 10-15 minutes is crucial for texture. Leftovers can be stored in the fridge for up to 4 days. Do not freeze as the texture changes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 220
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: gluten-free, pumpkin bread pudding, fall dessert, bourbon caramel, easy recipe, weeknight dinner, comfort food, dairy dessert