Pumpkin Bread Pudding | BeyondCeliac.org
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Pumpkin Bread Pudding


Courtesy of Venice Bakery



Venice Bakery Pumpkin Bread PuddingIngredients:

  • 2 Venice Bakery 12" Gluten Free Plain Pizza Crusts, cubed
  • 1 cup heavy cream
  • ¾ cup canned pumpkin
  • ½ cup whole milk
  • ½ cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • ½ tsp. cinnamon
  • ½ tsp. sea salt
  • ¼ tsp. ground ginger
  • 1/8 tsp. allspice
  • ½ stick butter


  1. Preheat oven to 350°F.
  2. Cube Venice Bakery Pizza Crusts into 1”cubes.
  3. Melt butter and mix in the cubed crusts and set aside.
  4. In separate bowl, whisk eggs together with egg yolk.
  5. Whisk in the sugar.
  6. Add the heavy cream, milk, pumpkin, cinnamon, salt, ground ginger, and allspice to the mixture.
  7. Spray a 8" square baking pan with nonstick spray and add the butter coated crusts.
  8. Pour the egg mixture on top of the crusts and shake the pan so everything is evenly distributed.
  9. Bake bread pudding in the oven for 40 minutes.
  10. Remove from oven and let cool for 10 minutes, cut, serve and enjoy!

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