Savory Gluten Free Pumpkin & Caramelized Onion Bread Pudding

❤️ Recipe Summary

This Savory Gluten Free Pumpkin and Caramelized Onion Bread Pudding is the ultimate autumnal comfort food. It brilliantly transforms leftover gluten-free bread into a luxurious, herb-laced casserole. The deep, savory sweetness of slow-cooked caramelized onions combined with creamy pumpkin custard makes it an unforgettable gluten free side dish perfect for holiday gatherings or a hearty weekend brunch.

A Note From My Kitchen

I love recipes that make use of what you already have, and bread pudding is the perfect example! I first developed this recipe as a creative way to use up a slightly stale loaf of gluten free sourdough, and the results were incredible. While most people think of bread pudding as a dessert, the savory profile—thanks to fragrant sage, thyme, and those gorgeously caramelized onions—makes this dish an absolute star next to roasted meats or a Thanksgiving turkey. The key is allowing the bread enough time to soak up the pumpkin custard completely; that’s what ensures a creamy, custardy center and prevents a dry casserole.

Ingredient Notes and Easy Swaps:

• Gluten-Free Bread: Use a dense, hearty loaf like sourdough, rustic white, or challah. Avoid very light, airy sandwich bread, as it tends to disintegrate when soaking. It should be slightly stale (or you can toast the cubes lightly).
• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. If you can’t find canned puree, you can roast and process a small sugar pumpkin yourself.
• Dairy: I use whole milk and heavy cream for richness, but you can swap the milk for unsweetened plain dairy-free milk (like almond or oat) for a dairy-free version. Ensure the eggs are thoroughly whisked with the substitute.
• Herbs: Fresh sage is highly recommended here, as its potent flavor pairs perfectly with pumpkin and onion. If you must use dried, use half the amount listed.

Optional Flavor Add-Ins:

• Cheese: 1 cup of grated Gruyère or sharp white cheddar adds a wonderful, salty depth.
• Protein: Stir in 1/2 cup of crumbled, pre-cooked bacon or sausage.

How to Make a Savory Gluten Free Pumpkin Bread Pudding with Caramelized Onion:

Step by step Instructions

• Caramelize: Slowly cook sliced yellow onions in butter until deeply golden and sweet (30–45 minutes).

• Whisk Custard: Combine eggs, milk, pumpkin, broth, herbs, and seasoning.

• Assemble: Toss the bread cubes with the caramelized onions. Pour the pumpkin custard over the bread mixture.

• Soak: Let the dish rest, covered, for at least 30 minutes (or up to 24 hours) to fully saturate the bread.

• Bake: Bake at 375F for 40–50 minutes until golden and set.

Make Ahead Tips:

The dish can be completely assembled up to 24 hours in advance and refrigerated. Allowing it to sit on the counter for 30 minutes before baking will ensure even heating. Leftovers store well in the refrigerator for up to 3 days.

Frequently Asked Questions:

• Can I use fresh pumpkin? Yes, just be sure to puree it very smoothly and drain any excess liquid.
• What kind of gluten-free bread is best? A crusty, dense loaf (like GF sourdough or French bread style) works best.
• Can I freeze it? Yes, you can freeze the baked, cooled casserole wrapped tightly for up to 2 months. Thaw overnight before reheating.

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Gluten-Free Pumpkin and Caramelized Onion Bread Pudding

Equipment

• 9×13 inch (or 2-quart) baking dish
• Large skillet
• Large mixing bowl

Ingredients

Ingredient	Quantity (1x)
Gluten-Free Bread (cubed, slightly stale)	1 pound (approx. 8 cups)
Yellow Onions (thinly sliced)	2 large
Pumpkin Puree (not pie filling)	1 cup
Eggs (large)	6
Whole Milk or Cream	2 cups
Vegetable Broth	1/2 cup
Fresh Sage (chopped)	1 Tbsp
Thyme (dried)	1 tsp
Salt and Black Pepper	To taste
Butter/Oil	For sautéing

Instructions

1. Caramelize Onions: Heat butter/oil in a skillet over medium-low heat. Add onions and cook slowly for 30-45 minutes until deep golden brown and sweet. Set aside.
2. Prep Bread: Spread the cubed gluten-free bread in the baking dish. Top with the caramelized onions.
3. Make Custard: In a large bowl, whisk together the eggs, milk, pumpkin puree, broth, sage, thyme, salt, and pepper until well combined.
4. Assemble & Soak: Pour the custard evenly over the bread and onion mixture. Gently press the bread down to saturate. Cover and refrigerate for at least 30 minutes.
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5. Bake: Preheat oven to 375F. Bake for 40-50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean.
6. Serve: Let cool for 10 minutes before serving.

Notes

A common pitfall is a soggy bottom. This is easily avoided by ensuring your bread is cut into large, uniform cubes (about 1 inch) and allowing the mixture adequate time to soak (Step 4). If the top starts to brown too quickly while baking, loosely cover the dish with aluminum foil. To test for doneness, insert a thin knife into the center; if it comes out mostly clean, it’s ready. Letting it cool for 10 minutes after baking helps the custard set fully.

SPECIAL NOTE

This recipe requires patience for the caramelized onions! Do not rush this step by increasing the heat. The flavor and texture of genuinely slow-cooked onions are essential to the final savory-sweet balance of this dish. Cooking them low and slow (medium-low heat) is what draws out their natural sugars and makes them deep brown, not burnt. If you skip this, the onions will be sharp, not sweet.

Nutrition Per Serving (Estimated)

Component	Estimated Value
Calories	320 kcal
Protein	14 g
Fat	18 g
Saturated Fat	9 g
Carbohydrates	27 g
Fiber	3 g
Sugar	5 g
Vitamin A	4,500 IU (90% DV)

Nutrition Disclaimer

The provided nutritional values are estimates calculated using an online nutrition tracking tool and are based on the ingredients and proportions listed in this recipe. Actual values may vary significantly depending on specific ingredient brands, preparation methods, and exact serving sizes. This information should not be considered a substitute for professional medical advice, diagnosis, or treatment. If you have specific dietary needs, allergies, or health concerns, please consult with a registered dietitian or healthcare provider before consuming.