Gluten Free Coconut Pumpkin Bread Pudding

A cozy baked pumpkin bread pudding made with gluten-free bread, canned pumpkin, coconut milk, warm spices, and shredded coconut. It bakes up creamy in the center with golden, crisp edges.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Soak and Rest Time: 40

Total Time: 1 40

Servings: servings

Calories: 315kcal

Author: Lora

Equipment

9-by-13-inch baking dish
baking sheet
Large mixing bowl
whisk
spatula

Ingredients

8 cups gluten-free bread, cut into 1-inch cubes
1 cup canned pumpkin puree, not pumpkin pie filling
1 can full-fat coconut milk, 13.5 ounces
4 large eggs
3/4 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons melted coconut oil or melted butter
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped pecans, optional
maple syrup or coconut whipped cream, for serving, optional

Instructions

Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish.
If the gluten-free bread is soft or fresh, spread the cubes on a baking sheet and toast them for 10 to 15 minutes. This helps the bread hold its shape.
In a large mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
Add the gluten-free bread cubes to the bowl. Gently fold until all the bread is coated in the pumpkin coconut custard.
Let the mixture sit for 20 to 30 minutes, pressing the bread down once or twice so it soaks evenly.
Pour the soaked bread mixture into the prepared baking dish. Drizzle the melted coconut oil or butter over the top.
Sprinkle shredded coconut over the pudding. Add chopped pecans too, if using.
Bake for 40 to 50 minutes, until the edges are set, the top is golden, and the center looks softly firm.
Let the bread pudding rest for 15 minutes before serving.
Serve warm with maple syrup, coconut whipped cream, toasted coconut, or a light dusting of cinnamon.

Notes

Use pure canned pumpkin, not pumpkin pie filling. Slightly stale gluten-free bread works best. Full-fat coconut milk gives the creamiest texture. For a dairy-free version, use coconut oil instead of butter and check that your gluten-free bread is dairy free. Store leftovers covered in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave or warm the full dish at 300°F until heated through.

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