Pumpkin Bread Pudding
 
 
Author:
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
  1. 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.
  2. 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.
  3. 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.)
  4. 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://www.loveandlemons.com/pumpkin-bread-pudding/