Gluten Free Pumpkin and Fig Bread Pudding
Ingredients
The base
-
2
slices
gluten free bread
-
1
cup
milk (almond, coconut, or regular)
-
2
eggs
eggs
-
½
cup
pumpkin purée
The flavorings
-
1
tbsp
cinnamon
-
1
tsp
vanilla extract
-
1
tsp
baking powder
-
1
tbsp
maple syrup or molasses
-
dash
pumpkin spice (optional)
The add-ins
Instructions
- Chop the figs and set aside. Prepare the egg replacer if using an egg-free option.
- Tear the bread into pieces and place in an oiled baking dish.
- In a separate bowl, combine the eggs, figs, pumpkin, milk, seasoning, and mix well. Use the egg replacer if applicable.
- Pour the mixture over the bread in the baking dish.
- Bake at 350°F for about 20 minutes, checking around 18 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
6g
Sodium
150mg
Cholesterol
70mg
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