Pumpkin Bread Pudding Featured

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 Pumpkin Bread Pudding

Author: Sue Daoulas

Recipe type: Brunch

Cuisine: American

Prep time:  25 mins

Cook time:  25 mins

Total time:  50 mins

Serves: 6


This delicious bread pudding is a great dish for Sunday brunch or as a dessert!


  • 3 eggs

  • ½ cup canned pumpkin

  • ½ cup lactose free fat-free milk **

  • 2 tablespoons maple syrup *

  • ½ teaspoon ground cinnamon

  • teaspoon salt

  • teaspoon ground nutmeg

  • Dash ground cloves

  • 8 slices gluten free white bread, cut into 1-inch pieces (6 cups)

  • ¼ cup chopped pecans, toasted (optional)

  • 2 teaspoons dairy free butter

  • 2 tablespoons maple syrup *


  1. Preheat oven to 375°F.

  2. Lightly treat six 6 ounce ramekins or custard cups with non-stick cooking spray and set aside.

  3. In a large bowl whisk together egg whites, whole egg, pumpkin, milk, 2 tablespoons maple syrup, cinnamon, salt, nutmeg, and cloves.

  4. Fold in bread pieces and pecans.

  5. Divide mixture evenly among the prepared ramekins.

  6. Place ramekins in a shallow baking pan.

  7. Bake for 25 minutes or until lightly browned on top.


* If you can’t tolerate maple syrup, substitute caramelized sugar.


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