Gluten Free Pumpkin Pie Breakfast Bread Pudding

Gluten Free Pumpkin Pie Breakfast Bread Pudding

Ever had to cut the crusts off your child’s sandwiches and not known what to do with them? I have a solution!

I modified the recipe found here.

Ingredients

  • 1 1/2 cup coconut milk
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup coconut sugar
  • 2 large eggs plus 1 yolk
  • 1/4 teaspoon Himalayan or Celtic salt
  • 2 tsp pumpkin pie spice
  • 5 cups cubed (1-inch) crusts of gluten-free bread or day old bread
  • 3/4 stick grass-fed butter, melted

Directions:

  1. Preheat oven to 350°F with rack in middle.
  2. Whisk together coconut milk, pumpkin, coconut sugar, eggs, egg yolk, salt, and spice in a bowl.
  3. Toss bread cubes with butter in another bowl.
  4. Add pumpkin mixture and mix.
  5. Transfer to an 8-inch square baking pan.
  6. Bake 25 – 30 minutes until it is set.

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