Pumpkin Bread Pudding - Gluten-Free
I rarely even think about food these days (I seem to have returned to my art school habits of running on fuel comprised of coffee, painting, and music). I don't daydream of desserts or breakfast, or intricate candlelit suppers. I do not spend much time at all on the Internet lately.
I am hungry instead for inspiration. For autumn's burnished light and shadow. Rusted jewel colors and texture. Pattern. And rhythm. I am walking the local woods and creeks, listening, breathing in. Fed by the foggy morning softness and water sounds, and leafy, wet wood smoke. Gathering images and emotions for markmaking and paint slinging. Food- for better or worse (I'm not a judger)- is simply not on my radar these days.
But this weekend I woke with a curiously strong hankering for old fashioned pumpkin bread pudding. And gluten-free goodness ensued.
How to make a pumpkin bread pudding ...
To make a gluten-free pumpkin bread pudding, you gotta break some eggs.
And you need some brioche. Oddly (um, not) I had no gluten-free brioche laying around.
What I did have?
Udi's Classic Gluten-Free Hamburger Buns (my talented husband makes wicked good Sloppy Joe's). And these fluffy GF babies slice up brilliant- and toast like champs. I'm not making this up. (And just so you know, to be perfectly clear here- I buy these buns on my own- without prompting. This is not a sponsored post.)
Bread pudding is so easy to make. A classic. And adding pumpkin to the simple egg custard gives it that special, sparkly holiday flair. Sprinkle it with powdered sugar- after it cools a bit- and it looks elegant. Impressive.
It makes a perfect Thanksgiving side dish or dessert. And it's lovely for Christmas breakfast. (You can make it ahead of time- a definite plus for the annual holiday hustle.)
Or bookmark it on Pinterest for some future snow day. Pure comfort food.
An added bonus- my pumpkin bread pudding recipe is not only gluten-free, it's also dairy-free. I use creamy coconut milk. The flavor? Superb.
Karina's Pumpkin Bread Pudding Recipe
The trick to baking a pudding with gluten-free bread is to treat it gently. Gluten-free bread lacks the tried-and-true stretch and tenacity gluten imparts to wheat bread. If you soak gluten-free bread too long it turns to mush. So soak gently, Babycakes. And keep a tender eye on it as it bakes.
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More gluten-free bread puddings from food bloggers:
For those of you preferring dairy- yes, you can use real butter and dairy cream (I'd suggest Half & Half) in this recipe.
If you don't have Udi's gluten-free hamburger buns, try using your favorite gluten-free white bread, rolls, challah, or French bread. Just make sure you enjoy the texture of the bread you choose- because a bread pudding is all about texture. I would not use anything chewy, heavy, dense, or with seeds.