When I first found out I could no longer eat gluten there were two things I didn’t know how I’d be able to go without: cupcakes and bread pudding. The discovery of Delish, an amazing locally owned cupcake shop was able to satisfy my need for cupcakes and this recipe satisfies my need for bread pudding. This recipe is taken from the Everything Reconsidered blog. This will most definitely be on my table this holiday season.
What you’ll need:
- 6 slices gluten free bread (i used udi’s brand) cut into 1/2in squares
- 2 c of canned pumpkin (1 15oz can)
- 1.5 c unsweetened vanilla hemp milk (i used living harvest tempt brand)
– 1/2 c grade b maple syrup
- 3 eggs – lightly beaten
- 1/2 tsp pumpkin pie spice
- 1/2 tsp gluten free vanilla extract
What to do:
In a bowl combine all above ingredients (expect for bread cubes) with a whisk. after combined, carefully stir in bread cubes. pour contents into an 8×8 baking dish and cover with aluminum foil then refrigerate for 30mins to 1hour. preheat oven to 350. place aluminium foil covered 8×8 baking dish into a 9 x13 baking pan and pour 1 inch of boiling water into the 9 x 13 pan (creating a water bath). cook for 75 minutes then remove foil and continue to cook another 15 minutes or until a toothpick inserted into the center of the dish comes out clean. if the top begins to get too browned, cover again with aluminum foil.
Yum! No need to feel restricted with food allergies! Happy Thanksgiving!! 
