Feed Your Sister: 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).