Low-FODMAP Pumpkin Bread Pudding with Low-FODMAP Caramel Sauce; Gluten-free, Dairy-free

Print Friendly Version

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’
  • 2 cups canned coconut cream (only the thick cream at the top of the canned coconut milk or 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

Share
Tweet
Pin
Email
Print
Comments Rating 0 (0 reviews)

Leave a Reply

Your email address will not be published. Required fields are marked *

Sending

As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me

Featured

Dr. Rachel’s Guide to Starting the Low-FODMAP Diet
Dr. Rachel’s Favorite Low-FODMAP Asian Recipes; Gluten-free, Gut Friendly
Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes