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FODMAP Free Pumpkin Bread Pudding

Pumpkin Breakfast Bread Puddings

FODMAP Free Pumpkin Bread Pudding
Recipe type: Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This delicious bread pudding is a great dish for Sunday brunch or as a dessert!
  • 3 eggs
  • ½ cup canned pumpkin
  • ½ cup lactose free fat-free milk **
  • 2 tablespoons maple syrup *
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • Dash ground cloves
  • 8 slices gluten free white bread, cut into 1-inch pieces (6 cups)
  • ¼ cup chopped pecans, toasted (optional)
  • 2 teaspoons dairy free butter
  • 2 tablespoons maple syrup *
  1. Preheat oven to 375°F.
  2. Lightly treat six 6 ounce ramekins or custard cups with non-stick cooking spray and set aside.
  3. In a large bowl whisk together egg whites, whole egg, pumpkin, milk, 2 tablespoons maple syrup, cinnamon, salt, nutmeg, and cloves.
  4. Fold in bread pieces and pecans.
  5. Divide mixture evenly among the prepared ramekins.
  6. Place ramekins in a shallow baking pan.
  7. Bake for 25 minutes or until lightly browned on top.
* If you can't tolerate maple syrup, substitute caramelized sugar.


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