We are back home in NC. No longer wearing sandals and shorts, but jackets and boots! And today we face the aftermath of traveling…laundry, unpacking the suitcases, grocery shopping, making food for the week, getting caught up with work, etc.
But we are excited to be back! We have a few big projects we plan to tackle these next few weeks. And hello and thank you to all our new Purely Fitters!! We cannot wait to workout with you all. And we apologize for all the technical issues we have been having with our blog. We are looking into why all the problems are happening and hoping to get them all fixed soon. Thanks for your patience!!
Today we have a individual gluten-free dairy-free flourless pumpkin bread pudding recipe. Perfect to share over coffee or tea with family.
Confectioner sugar dusted, cinnamon, ginger, and pumpkin spiced baked custard bread. The bourbon adds depth to the flavor providing a flavorful hearty treat. With a touch of pumpkin.
After enjoying plenty of plantain fig bread pudding, we knew we needed to make one pumpkin based this fall season.
These cute little guys are wonderful to enjoy with a cup of post dinner coffee or tea. You could also enjoy this yummy pumpkin bread pudding in the morning 😉
Settle in by a warm fire next to your loved ones and enjoy each bite that is slightly sweet with a hint of spice.
Our flourless pumpkin bread was the perfect base in this bread pudding. We were so excited with how well it held up in this recipe. Bread puddings are becoming a new favorite of ours.
Love the warm, custard like texture with all the flavors bursting through.Print
Pumpkin Bread Pudding
Flourless dairy-free pumpkin bread pudding recipe with a touch of cinnamon and ginger. Gluten-free bread pudding recipe made with pumpkin and coconut milk.
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: makes 8 ramekins 1x
- 1 day old loaf of flourless pumpkin plantain bread
- 12 oz coconut milk
- 4 eggs
- 1 can (15 oz) pumpkin
- 2 – 4 tablespoons bourbon (optional)
- 1 teaspoon vanilla bean powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/4 cup maple syrup (or sugar)
- Confectioner sugar for dusting
- Pre-heat oven to 350 degrees.
- Chop flourless pumpkin bread into cube shaped pieces.
- In a bowl stir coconut milk, eggs, pumpkin and spices.
- Add in sugar and stir all together.
- Then toss in bread pieces to coated.
- Lightly grease with coconut oil 8 ramekins or muffin pan.
- Let cool.
- Dust each ramekin with confectioner sugar.
- Bake at 350 degrees for about 40 minutes.
- Serving Size: 4-8 people
Hope you enjoy our pumpkin bread pudding.
Twins question: Are you a bread pudding fan? If so, do you enjoy with breakfast or as dessert?
WISHING our two lucky winners of Raw Threads “No Regrets” fitness tank — Crysta Barnard Rappleye and Christine Elizabeth !!! Thank you to everyone who liked and shared via facebook, instagram, and pinterest!! We look forward in doing more of these, so keep your eye out! Crysta and Christine please email us at purelytwins at gmail dot com.