Gluten-Free Pumpkin Bread Pudding

Hamburger Buns
Hamburger Buns

Prep Time: 30 minutes

Cook Time: 1 hour

Serves 6


  • 2 Tbsp butter
  • 4 Canyon Bakehouse gluten-free Hamburger Buns
  • 6 eggs, beaten
  • 1 cup milk
  • 1/3 cup pure maple syrup
  • 1 15-oz can Libby's Pumpkin Pie filling
  • 1 cup brown sugar, packed
  • 1 Tbsp Pumpkin Pie Spice
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • Cinnamon
  • Powdered sugar, for dusting
  • Pinch ground nutmeg


  1. Preheat the oven to 325ºF. Coat 9x13" baking dish with cooking spray.
  2. Slice Canyon Hamburger Buns into strips and lay pieces on a baking sheet. Bake 15-20 min. until lightly toasted. Set aside.
  3. For custard, combine beaten eggs, canned pumpkin, milk, syrup, brown sugar, pumpkin pie spice, vanilla and salt in large mixing bowl and beat well until smooth.
  4. Place toasted bun pieces in 9x13" baking dish and pour custard mixture over the bread, gently turning the pieces to coat all sides. Soak for about 10 min.
  5. Melt butter and drizzle over the top of the pudding; sprinklle lightly with cinnamon.
  6. Bake in the center of the oven for 30 min. If the top begins to brown, cover with foil and bake another 20-30 min. until the custard is set. (A knife inserted should come out clean.)
  7. Sift powdered sugar on top right before serving. 
Tags: Fall, Holiday, Pumpkin