Monday, November 1, 2010

Pumpkin Bread Pudding

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
(serves 12)
1 loaf of challah, broken into large chunks
4 eggs
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.


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