Pumpkin Bread Pudding

I know what you’re thinking: Pumpkin?  Kat do you know what month it is?

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Yes I am fully aware that it is February and that ‘pumpkin season’ was well over three months ago. I know, I know.  But here’s the thing, pumpkin tastes great, weather it’s scones, muffins, or bread pudding, it shines.  So why should we limit it’s use to just two months?  The answer: we shouldn’t.  I use pumpkin year round, and if you’re just crazy enough to break out of seasonal molds, maybe you’ll start to too.  It’s really not all that wild when you think about it, and I bet you your taste buds will be happy that you did.

Now for the recipe.  This is an extremely simple recipe that can be made in 45 minutes or less.  It’s perfect for all my vegan friends out there- but I guarantee you won’t even be able to tell that it’s vegan.  It’s actually probably pretty good for you.  I mean, it’s no broccoli, but it’s not cotton candy either.  So maybe that extra serving that your helping yourself to is all okay.  Don’t worry it’ll be our little secret.

Pumpkin Bread Pudding

  • Servings: 4-6
  • Print

Ingredients

  • 1 and 1/2 cups almond milk
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 2 tablespoons flax seed
  • 6 tablespoon warm water
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups of cubed day-old bread
  • 6 tablespoons coconut oil
  • 1/2 cup raisins (optional)
  • 1/2 cup pecans (optional)

Directions

  1. Turn the oven on to 350 degrees and place the coconut oil in a 8-inch square baking dish.  While the oven is preheating stick the dish in the oven until the coconut oil is melted.
  2. Combine the flax seed and water in a small dish and let sit for 5 minutes to make a flax egg.
  3. While the coconut oil is melting, whisk together the pumpkin, milk, and flax egg.  Then add the sugar, salt, cinnamon, ginger, allspice, clove, and raisins and pecans (if using), whisking until fully combine.  Set aside.
  4. After the coconut oil has melted and no chunks of oil remain, toss the day-old bread cubes in the oil making sure to coat the entirety of the cubes.
  5. Pour the pumpkin mixture over the bread cubes and toss until all of the cubes are coated.  Allow to sit for 5 minutes so that the bread cubes can soak up the pumpkin puree mixture.
  6. Place in the oven and bake for 25 minutes until the mixture is set.  Remove from the oven and allow to cool before eating.  Drizzling a little maple syrup on top tastes amazing too!

NOTE: This recipe is based off of the Pumpkin Bread Pudding recipe from Smitten Kitchen.  I changed parts of it and adapted it to be vegan, but the original recipe is from her website, not mine.

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