Pumpkin Bread Pudding Casserole
Serves 915 mins prep30 mins cook
A gluten-free and vegan pumpkin bread pudding casserole made with low carb bread and vegan cream cheese. This delicious dessert is plant-based and easy to prepare, perfect for fall! Contains only 1 gram of net carbs per serving and is packed with fiber.
0 servings
What you need
Instructions
1: Preheat your oven at 350°F. 2: Cut the bread into half-inch squares and bake for 12 minutes. 3: Mix the cream cheese, vanilla extract, pumpkin puree, ground flaxseed, monk fruit, and nut milk. 4: Place the baked and toasted bread into an 8x8 greased baking dish. 5: Add the pumpkin mix over the bread and spread evenly with a spoon. 6: Add your toppings. 7: Bake for 30 minutes. 8: Once the bites are baked and cooled, you can refrigerate before slicing it for easier cutting. 9: Enjoy!View original recipe