Pumpkin Bread Pudding
Author: Jeanine Donofrio
Serves: 6
Ingredients
- ¾ cup organic canned pumpkin puree (not pumpkin pie filling)
- 1 cup full fat coconut milk
- ½ cup almond milk (or milk substitute of your choice)
- ½ cup maple syrup
- 4 eggs
- 1 teaspoon cinnamon
- Pinch of nutmeg
- ⅛ teaspoon salt
- 1 loaf challah bread (or similar), cubed (about 5 cups)
- Chopped pecans (optional)
Topping Options:
- Powdered sugar
- Ice cream
- Maple syrup
- Maple syrup mixed with melted butter
- A glaze of whisked powdered sugar & a little bit of coconut milk
Instructions
- In a medium bowl, whisk together the pumpkin, coconut milk, almond milk, maple syrup, eggs, cinnamon, nutmeg, and salt. Place the cubed bread in a larger bowl and pour the mixture over the bread pieces. Stir gently, just until it all gets coated.
- Scoop the mix into a greased baking dish or individual ramekins.* If you are using fresh bread, you don’t need to let it sit, you can pop it right into the oven. If you’re using bread that’s a little bit stale, let it sit in the fridge for 30 minutes or a few hours.
- Bake at 350 degrees Fahrenheit for 25-30 minutes or until the top becomes golden brown and the inside starts to set but is still gooey. (The individual ramekins need less baking time than a larger baking dish.)
- Serve with toppings of your choice!
Notes
*I baked mine in a 5x7 dish as well as 3 individual ramekins.
Recipe by Love and Lemons at https://dailycove.info/pumpkin-bread-pudding/%3C/div%3E%3Cdiv
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