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
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
Method
- 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.
Nutrition
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.
Private Notes
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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!
