It's finally November and Thanksgiving is approaching us!! Halloween was yesterday and pumpkins are everywhere! Even though it's over pumpkins are still here to stay for a while... I always love this time of year, pumpkin pie, squash of all varieties, pumpkin pancakes, and even pumpkin bread pudding! This recipe is a great brunch dessert, or make it on thanksgiving instead of pie. I pretty much was experimenting when I made this recipe but I tested it out with my family and it was a huge success!! Even my dad who claims he doesn't like pumpkin and cinnamon, enjoyed! I think you will enjoy too!
Pumpkin Bread Pudding
1 loaf of challah, broken into large chunks
1 (15 oz.) can on pumpkin puree
2 cups non-dairy vanilla soy milk
1 teaspoon cinnamon (optional)
1 teaspoon ground nutmeg (optional)
(You can also use pumpkin pie spice)
1 teaspoon vanilla bean paste or good vanilla extract
Combine eggs, milk, pumpkin puree, vanilla, and spices in a bowl and whisk until combined. Pour mixture over chunks of challah and let soak for a 2-8 hours.
When you are ready to bake the bread pudding, preheat the oven to 350 degrees and grease a rectangular baking sheet. I used Pam non-stick spray. If you would like to add chocolate chips (or non-dairy carob chips) you can add that into the challah mixture now, and mix to incorporate the chips. About 1/2 cup. Place pudding mixture into the baking sheet and bake in the oven for about 1 hour, until golden around the edges. Serve warm with spiced whipped cream (see recipe below).
Spiced Whipped Cream
1 cup non-dairy whipping cream (or regular whipping cream)
2 tablespoons confectioners sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Place all ingredients in a glass bowl. Using a hand mixer, mix the cream until soft peaks form. Place in the fridge until serving.