So easy to make but so decadent. This low-FODMAP Pumpkin Bread Pudding with low-FODMAP Caramel Sauce will be one of your favorite fall recipes. Low-FODMAP Pumpkin Bread Pudding is a seasonal twist on a classic treat.
I love to top this low-FODMAP Pumpkin Bread Pudding with my low-FODMAP Cinnamon Spiced French Vanilla Ice Cream, low-FODMAP Vanilla Bean Custard or low-FODMAP Vanilla Bean Coconut Whipped Cream.
Enjoy over 300 more low-FODMAP recipes on my blog, including my low-FODMAP Thanksgiving Menu.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Pumpkin Bread Pudding with low-FODMAP Caramel Sauce; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves 10
Prep time: 10 minutes, plus sitting time of 30 minutes
Bake time: 10 minutes; then 40 min
Total time: 100 min
Bake 325 F; then 350 F
Ingredients
- 8 cups low-FODMAP, gluten-free ‘white bread’
- I used UDI’s classic hamburger or hot dog buns, can also opt for my low-FODMAP Maple Egg Bread recipe
- 2 cups canned coconut cream (only the thick cream at the top of the canned coconut milk or canned coconut cream)
- see my blog on low-FODMAP Coconut Whipped Cream for some pointers on canned coconut cream
- 1 x 15 ounce canned pure pumpkin (check for no other high-FODMAP ingredients)
- 1 cup dark brown sugar
- 4 large eggs
- 1 & ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp ginger (I don’t like ginger so I usually skip this spice)
- 2 tsp pure vanilla extract
- ½ cup (65 g) raisins or toasted chopped pecans (can also use both), plus extra for sprinkling on top, if desired
- one low-FODMAP serving of raisins is 13 g
- one low-FODMAP serving of pecans is 20 g
- Low-FODMAP Vegan Caramel Sauce, prepared in advance or while pudding is baking
- Vegetable shortening for greasing
Directions
- Preheat oven to 325F
- Chop up bread into ½ inch squares and bake on baking sheet until dry and light golden (about 10-15 min)
- Remove and cool bread
- Set oven to 350 F and grease an oven-safe baking dish with vegetable shortening
- Use about an 11 x 7 x 2 inch dish
- In a large bowl, beat by hand or with mixer: coconut cream, pumpkin, brown sugar, eggs, spices and vanilla extract until smooth
- Fold in the bread and raisins or pecans
- Let bread sit in egg/milk mixture for 30 minutes at room temperature
- Pour mixture into prepared dish and bake in center of oven for 40 minutes until tester comes out clean
- Sprinkle with raisins or toasted pecans
- Serve warm, topped with warmed low-FODMAP Caramel Sauce, and your choice of low-FODMAP French Vanilla Ice Cream, low-FODMAP Vanilla Bean Custard or low-FODMAP Vanilla Bean Coconut Whipped Cream
