Pumpkin Spice Bagel Bread Pudding

This recipe from Sweet Note Bakery would make a perfect gluten-free fall breakfast before a brisk day spent apple-picking or pumpkin-carving.

Ingredients

Coconut oil (or butter replacement for greasing the pan)
1 can (15 oz) pure pumpkin puree
1 1/2 cup milk (or dairy replacement)
2 eggs
1/4 cup light brown sugar
3/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
3 Sweet Note Bakery Pumpkin Bagels, microwaved, softened and cut into chunks

Directions

Preheat oven to 350 degrees. Grease a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, eggs, sugar, vanilla and cinnamon. Arrange bagels in the dish. Pour the custard mixture over the bagels. Bake until set, 45 minutes. Cool slightly. Serve warm or refrigerate and enjoy cold.

Nutrition Analysis: 220 cal, 3.5 g fat, 50 mg chol, 40 mg sodium, 45 carbs, 3 g fiber, 16 g sugar, 6 g protein.

Recipe courtesy Sweet Note Bagels.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.