A few days ago, my mom and I were out shopping for dinner again. As we stood in the bakery section at Whole Foods snacking on bread samples, we kept reaching for more and more pieces of this sweet potato bread. We didn’t buy any… it’s the sort of thing that’s best eaten in the store because it’s far to dangerous to have around the house.
However, that night I went to bed and had a dream about making this dessert with that bread… along with pumpkin puree and coconut milk that I had leftover in my fridge. Now, I realize not everyone will have access to this specific kind of bread, but regular challah bread will work just fine too. This sweet potato bread was similar, just subtly more rich and sweet. The real star here was the creamy maple-pumpkin batter. I was also going to add some pecans for crunch, but I forgot.
serves about 6.
1 loaf challah bread (or similar), cubed. About 5 cups.
3/4 cup organic canned pumpkin puree (not pumpkin pie filling)
1 cup full fat coconut milk
1/2 cup almond milk (or milk substitute of your choice)
1/2 cup maple syrup
1 teaspoon cinnamon
pinch of nutmeg
1/8 teaspoon salt
chopped pecans (optional)
- dust with powdered sugar
- scoop of ice cream (I love this Nada Moo maple pecan flavor)
- extra maple syrup
- maple syrup mixed with melted butter
- whisk together a glaze with powdered sugar & a little bit of coconut milk
- some kind of bourbon glaze
In a medium bowl, whisk together all ingredients except for the bread. 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 might need less baking time than a larger baking dish.)
* I baked mine in the 5×7 dish (pictured), as well as 3 individual ramekins.