Nutrition Care For Children

Gluten Free Chocolate Pumpkin Bread Pudding

Hearty, traditional, a little decadent, and hard to resist. Serve warm with toppings as tolerated by your family – whipped cream, whipped coconut cream, ice cream, or cashew or coconut based ice creams that are dairy free.

CourseSweets

Servings	Prep Time
6-8Servings	20mins

Cook Time	Passive Time
15mins	30mins

Servings	Prep Time
6-8Servings	20mins

Cook Time	Passive Time
15mins	30mins

Ingredients

1/3cup canned unsweetened coconut milk
1/3cup unsweetened plain almond milk
2/3cup coconut sugar brown or cane sugar work also, if tolerated by your family
1/8teaspoon organic powdered stevia
1cup canned plain pumpkin
2 large eggs see substitution below if omitting eggs
1/2tsp ground ginger
1/2tsp nutmeg
1 and 1/2tsp ground cinnamon
1 and 1/2tsp gluten free vanilla extract
2Tablespoons bourbon or dark rum
4ounces bittersweet baking chocolate or good quality 70% dark organic chocolate
6cups cubed gluten free bread best if a bit dry or stale

Instructions

Preheat oven to 350.
Cut bread into half inch cubes, transfer to a large all metal pot, and set aside.
In a separate bowl, whisk together the milks, eggs, pumpkin, coconut sugar, stevia, spices, vanilla and bourbon or rum. If omitting eggs, increase pumpkin by 3 Tablespoons and add 1 Tablespoon tapioca starch + 1 Tablespoon EnerG brand Egg Replacer; whisk in with milks, sugar, spices, and liquor.
Pour the custard mixture over the bread cubes in the pot. Add the chocolate, broken into 1/2 inch chunks. On low medium heat, let the mixture slowly melt and blend, stirring occasionally til chocolate is evenly mixed throughout, about 15 minutes.
Transfer the pudding to a baking dish greased with refined coconut oil or ghee, and bake for 25 minutes, or til toothpick comes out clean. You can also bake in individual ramekins; reduce baking time to 15 minutes and check for doneness.
Serve warm with toppings of your choice.