We’re getting the house we’ve lived in for 11 years ready to be put on the market. After the movers left Tuesday (we’re putting most of our stuff in storage so the house looks larger and can be “staged”) I’ve been in a complete funk. All I’ve wanted to do sit in bed, watch The Walking Dead, and eat comfort foods like bread pudding.
Pumpkin bread pudding tips and tricks
This fall pumpkin recipe makes a huge amount of Gluten Free Pumpkin and Cranberry Bread Pudding. It’s perfect for a Halloween or Thanksgiving party. It’s also makes a decadent (but not too unhealthy) breakfast goodie when family is visiting from out of town. If you’re making this for dessert for your immediate family and don’t want a couple of weeks of leftovers, cut the recipe in half.
You can make this Pumpkin and Cranberry Bread Pudding gluten free or not depending on the type of bread you use. Also, it’s a great way to use bread ends, if your family’s like mine and refuses to eat them. (I freeze bread loaf ends and use them in meatloaf, Thanksgiving stuffing, French Toast, and bread pudding.)
Feel free to substitute raisins or dried cherries or raisins for the cranberries. Or you can use half shredded coconut and half dried cranberries or another dried fruit. Serve this Pumpkin and Cranberry Bread Pudding with whipped cream, a scoop of ice cream (soy, coconut or regular), or whiskey sauce if you’re not watching the calories.
Pumpkin and Cranberry Bread Pudding reheats very well in the microwave, but it’s delicious cold, too. You can also make it several days ahead. Just cover with aluminum foil, refrigerate, and reheat in a microwave (by the serving) or the whole pan in a 325 degrees F oven for 15 minutes.
Gluten Free Pumpkin Cranberry Bread Pudding
- cooking spray
- 24 ounces gluten free or whole wheat bread, stale but not hard
- 1 1/2 cup dried cranberries
- 4 eggs
- 3/4 cup egg whites
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 1/2 cup stevia
- 3 cups skim milk
- 1 12-ounce cans fat free evaporated milk
- 2 15-ounce cans pumpkin puree
- Serving size: 1/16 of pan
- Calories: 263
- Calories from Fat: 25
- Total Fat: 2.8g
- Saturated fat: 0.8g
- Unsaturated fat: 2g
- Sodium: 452mg
- Total Carbohydrates: 47.1g
- Sugar: 29.8g
- Fiber: 4.1g
- Protein: 13.2g
- Cholesterol: 49mg