This gluten-free savory bread pudding is rich, hearty, and full of fall flavor. Sweet caramelized onions and roasted pumpkin blend with smoky Gouda and thyme to create a warm, delicious side dish that feels right at home on a Thanksgiving table. It is easy to make with leftover or stale gluten-free bread.
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My recipe inspiration for this gluten-free savory bread pudding recipe was from the small baking pumpkins on sale at our local grocery store. I have several gluten-free stuffing recipes on the blog, so I wanted to try something a little different, and equally as delicious. This savory bread pudding is wonderful for Thanksgiving or any fall or winter meal.
I have so many delicious gluten-free Thanksgiving recipes to help complete your holiday meal. If you need an additional side dish, you can find gluten-free Thanksgiving side dish recipes that take just minutes to make.
A Note From My Kitchen
Testing this recipe was a delicious experience. I tested this recipe with smoked Gouda and Cheddar. Both add a lot of cheesy goodness, especially when combined with the sweetness from the roasted pumpkin and caramelized onions.
Serve this delicious savory bread pudding alongside my traditional gluten-free stuffing and watch it disappear!
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Baking Pie Pumpkins – I used two small pumpkins, and all four halves fit in my air fryer if you can’t find small baking pumpkins, swap butternut or acorn squash.
- Gluten-Free Bread – Any brand will work well. I tested this recipe using Canyon Bakehouse Multigrain.
- Sweet Onions – I used sweet yellow onions for this recipe. Viladia onions are also delicious.
- Eggs – Use large eggs.
- Milk – I tested this recipe with whole milk. Skim milk and dairy-free milk also work. If using plant-based milk, use one that is unflavored.
- Smoked Gouda – If you don’t see smoked gouda in your store, you have two substitution options. Add chopped cooked bacon or use cheddar cheese.
- Thyme and Nutmeg – I used dried thyme and ground nutmeg.
Optional Flavor Add-Ins:
- Bacon – Adding bacon takes this savory bread pudding to a whole new level of deliciousness.
- Sausage – I recommend using chicken apple sausage like Aidelle’s brand.
- Mushrooms – Button, cremini, or shiitake mushrooms are best.
How to Make a Savory Gluten-Free Pumpkin Bread Pudding with Caramelized Onion:
Step 1: Place the gluten-free bread slices on a cutting board and cut them into cubes. Line a baking sheet with parchment paper and bake them at 300ºF for 10 minutes. Let them cool while you start the caramelized onions.
Step 2: Thinly slice the onions and place them in a skillet with a little cooking oil. Let them cook for 25 minutes on medium-low heat. Stir occasionally. When finished, the onions will look golden in color.
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Step 3: Cut the pumpkins in half and scoop out the seeds. Brush each half with a high-heat oil. I used avocado oil. You can cook them in an air fryer at 375ºF for 15-20 minutes, depending on their size.
You can also roast the pumpkins in the oven. It will take longer; check them in 20-30 minutes. They should be fork-tender when fully roasted.
Step 4: Scoop out the roasted pumpkin and put it in a large mixing bowl with the caramelized onions.
Use a large cheese grater to grate the smoked Gouda. Add 1/2 cup to the bowl and mix.
Step 5: Preheat the oven to 350ºF. Whisk together the milk, eggs, and seasonings. Add the bread cubes, mix, and let the mixture sit for 15 minutes, stirring 2-3 times. Stir in any of the optional add-ins. Much of the liquid should be absorbed.
Step 6: Spray a 9×9 baking dish with gluten-free baking spray or oil. Add the soaked cubes of bread and spread them out evenly. Top with the remaining 1/2 cup of cheese.
Step 7: Bake for 35-40 minutes, until it puffs and turns golden. (As shown in my photo above.) Slice and serve hot with dinner.
Make Ahead Tips:
- Bake the bread cubes the day before.
- Prepare the dish the day before Thanksgiving and bake it an hour before serving it.
Frequently Asked Questions:
Yes, you can make this recipe dairy-free. Use unflavored plant-based milk and a plant-based cheddar cheese. Daiya makes a good cheddar. I haven’t seen a smoked Gouda that is plant-based. You can get a similar flavor by adding bacon to this recipe.
Canned pumpkin is a lot wetter than fresh roasted, which will make this recipe turn out soggy. If you can’t find a pie pumpkin to roast, use a different squash type like butternut, acorn, or kabocha.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I froze leftovers in a freezer-safe zipper bag. Be sure to squeeze out the extra air. Thaw in the microwave or bake at 325ºF.
More Gluten-Free Side Dish Recipes:
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Gluten-Free Pumpkin and Caramelized Onion Bread Pudding
Equipment
- 9×9 baking dish
Ingredients
- 1 ½ cups roasted pumpkin * see notes
- 6 cups cubbed gluten-free bread any brand
- 2 medium sweet onions thinly sliced
- 4 large eggs
- 3 tablespoons olive oil or melted butter
- 2 cups milk
- 1 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
- 1 cup smoked gouda or sharp cheddar
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Instructions
- Place the gluten-free bread slices on a cutting board and cut them into cubes. Line a baking sheet with parchment paper and bake them at 300ºF for 10 minutes. Let them cool while you start the caramelized onions.
- Thinly slice the onions and place them in a skillet with a little cooking oil. Let them cook for 25 minutes on medium-low heat. Stir occasionally. When finished, the onions will look caramelized and soft; golden in color.
- Cut the pumpkins in half and scoop out the seeds. Brush each half with a high-heat oil. I used avocado oil. You can cook them in an air fryer at 375ºF for 15-20 minutes, depending on their size.
- You can also roast the pumpkins in the oven. It will take longer; check them in 20-30 minutes. They should be fork-tender when fully roasted.
- Scoop out the roasted pumpkin and put it in a large mixing bowl with the caramelized onions.
- Use a large cheese grater to grate the smoked Gouda. Add 1/2 cup to the bowl and mix.
- Preheat the oven to 350ºF. Whisk together the milk, eggs, and seasonings. Add the bread cubes, mix, and let the mixture sit for 15 minutes, stirring 2-3 times. Stir in any of the optional add-ins. Much of the liquid should be absorbed.
- Spray a 9×9 baking dish with gluten-free baking spray or oil. Add the soaked cubes of bread and spread them out evenly. Top with the remaining 1/2 cup of cheese.
- Bake for 35-40 minutes, until it puffs and turns golden. (As shown in my photo above.) Slice and serve hot with dinner.
Notes
- I used small baking pumpkins. Canned pumpkin is too wet, and I don’t recommend using canned.
- Store leftovers in an airtight container. They will keep fresh for up to 3 days in the refrigerator.
- Bacon – Adding bacon takes this savory bread pudding to a whole new level of deliciousness.
- Sausage – I recommend using chicken apple sausage like Aidelle’s brand.
- Mushrooms – Button, cremini, or shiitake mushrooms are best.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
