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

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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


  • 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


  • 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

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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.

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