gluten free pumpkin bread pudding

Name: gluten free pumpkin bread pudding Recipe
Yield: 1
Ingredients: Gluten-Free Sweet Potato Bread Pudding; SERVES 10 TO 12; 7 Easy to make and healthier than its rich taste suggests this dessert is a clever alternative to pumpkin pie. It�s delicious alone or topped with Decadent Bourbon Sauce. It can be made several days ahead and stored in the refrigerator; reheat just before serving.; 5 cups plain gluten-free bread sliced and; cut into 1-inch cubes; ⅔ cup pecans chopped optional; 2 large eggs or flax gel; 1� cups coconut milk (not low fat); � cup milk or dairy-free vanilla-flavored milk (coconut beverage rice hemp soy almond); 1� cup pur�ed cooked and peeled sweet potatoes*; 6 tablespoons dark agave syrup or maple syrup; 1 tablespoon gluten-free vanilla extract; 1 tablespoon bourbon or apple cider; 1 tablespoon ground cinnamon; 1 teaspoon pumpkin pie spice or 1� teaspoons ground nutmeg + � teaspoon ground cloves; ⅔ cup raisins plumped in boiling water for 5 minutes and drained; 3 tablespoons butter or dairy-free substitute; 1 tablespoon sugar; 1. Preheat oven to 325 degrees. Line a baking sheet with aluminum foil.; 2. Spread bread cubes over prepared baking sheet. Bake in preheated oven for 10 minutes stirring once to toast all sides.; 3. If using spread pecans in a metal baking pan and bake in preheated oven for 8 minutes. Let cool and then chop.; 4. Whisk together eggs coconut milk milk sweet potatoes agave syrup vanilla extract and bourbon in a large bowl. Add spices. Stir in toasted bread cubes and raisins. Cover and refrigerate for 1 hour.; 5. Keep oven set at 325 degrees. Place 3 tablespoons butter in 2-quart baking pan and set pan in oven for a couple minutes to melt butter.; 6. Remove pan from oven and spread melted butter to cover bottom. Add soaked bread mixture sprinkling top with sugar.; 7. Return pan to preheated oven and bake for 40 minutes. Then increase oven temperature to 425 degrees and bake for additional 12 to 15 minutes until pudding is firm and lightly browned.; Each serving contains 335 calories 17g total fat 9g saturated fat 0g trans fat 47mg cholesterol 95mg sodium 45g carbohydrate 3g fiber 5g protein.; *TIP Pressed for time? Use canned yams drained then pur�ed in place of the sweet potatoes.

Number of Servings: 1

Ingredients

Gluten-Free Sweet Potato Bread PuddingSERVES 10 TO 127 Easy to make and healthier than its rich taste suggests, this dessert is a clever alternative to pumpkin pie. It�s delicious alone or topped with Decadent Bourbon Sauce. It can be made several days ahead and stored in the refrigerator; reheat just before serving.5 cups plain gluten-free bread, sliced and cut into 1-inch cubes⅔ cup pecans, chopped, optional2 large eggs or flax gel1� cups coconut milk (not low fat)� cup milk or dairy-free vanilla-flavored milk (coconut beverage, rice, hemp, soy, almond)1� cup pur�ed, cooked and peeled sweet potatoes*6 tablespoons dark agave syrup or maple syrup1 tablespoon gluten-free vanilla extract1 tablespoon bourbon or apple cider1 tablespoon ground cinnamon1 teaspoon pumpkin pie spice or 1� teaspoons ground nutmeg + � teaspoon ground cloves⅔ cup raisins, plumped in boiling water for 5 minutes and drained3 tablespoons butter or dairy-free substitute1 tablespoon sugar1. Preheat oven to 325 degrees. Line a baking sheet with aluminum foil.2. Spread bread cubes over prepared baking sheet. Bake in preheated oven for 10 minutes, stirring once to toast all sides.3. If using, spread pecans in a metal baking pan and bake in preheated oven for 8 minutes. Let cool and then chop.4. Whisk together eggs, coconut milk, milk, sweet potatoes, agave syrup, vanilla extract and bourbon in a large bowl. Add spices. Stir in toasted bread cubes and raisins. Cover and refrigerate for 1 hour.5. Keep oven set at 325 degrees. Place 3 tablespoons butter in 2-quart baking pan and set pan in oven for a couple minutes to melt butter.6. Remove pan from oven and spread melted butter to cover bottom. Add soaked bread mixture, sprinkling top with sugar.7. Return pan to preheated oven and bake for 40 minutes. Then increase oven temperature to 425 degrees and bake for additional 12 to 15 minutes until pudding is firm and lightly browned.Each serving contains 335 calories, 17g total fat, 9g saturated fat, 0g trans fat, 47mg cholesterol, 95mg sodium, 45g carbohydrate, 3g fiber, 5g protein.*TIP Pressed for time? Use canned yams, drained then pur�ed, in place of the sweet potatoes.

Directions

Serving Size: serves 8-12

Number of Servings: 1

Recipe submitted by SparkPeople user 2SNOWCRANES.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,855.1
Total Fat: 113.7 g
Cholesterol: 465.0 mg
Sodium: 1,339.8 mg
Total Carbs: 205.1 g
Dietary Fiber: 16.8 g
Protein: 28.2 g

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