Fall is here! Bright crisp days with a pumpkin latte in hand. Chilly nights good for fireplaces and snuggling. Pumpkin pie for breakfast. Gold and red leaves strewn across our table for a dinner party. I love so much about fall.
For our latest dinner gathering, I decided to make something I’ve never tried before: bread pudding. And because I am completely obsessed with pumpkin right now, of course I had to add that in. It turns out that bread pudding is:
1) ridiculously easy to make
2) insanely delicious and rich
3) impressive to dinner guests
which means that this is not the last time this dessert will be gracing our table.
1 cup light coconut milk or unsweetened soy milk
1 15 ounce can organic pumpkin puree
1/2 cup maple syrup
1/3 cup beet sugar
Egg replacer equivalent to 2 eggs
1 tsp vanilla
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
10 slices Food For Life brown rice bread, cubed fairly small (whatever size you find visually appealing, really)
Half a bag vegan chocolate or carob chips (not required, but tasty). If you decide to go this route and your chips are sweetened, halve the amount of beet sugar you use.
1/3 cup Earth Balance (I’m using the olive oil version these days)
The ridiculously simple steps:
Preheat your oven to 350 degrees. Put the Earth Balance in a 9 inch square baking dish, and place it in the oven to melt.
In a blender, process everything but the bread (and EB, obviously, because it’s already melting in the oven).
In a large bowl, toss the bread cubes with the melted butter and the pumpkin mixture, until each bread cube is coated. Add in the chocolate chips if you’ve decided the use them, and mix til evenly distributed. Put the whole wingdizzle back into that square baking dish.
Bake about 30 minutes, or until the liquid seems to “set” somewhat like a custard.
Serve warm with vanilla Coconut Bliss or soy whip cream. So good! So easy!
Serves 12 or so