Vegan Pumpkin Bread Pudding

• Produce

  • 1/2 tsp Ginger, powder
  • 1 cup Pumpkin, canned or cooked and pureed
  • 1/2 cup Raisins

• Refrigerated

  • 1 1/2 cup Soymilk

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 cup Brown sugar, dark
  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1 tsp Cornstarch mixed with
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Pecans or walnuts

• Bread & Baked Goods

  • 1 16 ounce loaf French bread

• Drinks

  • 1/2 cup Apple cider or juice

• Beer, Wine & Liquor

  • 1 1/2 tbsp Brandy

Found on blog.fatfreevegan.com

Description

Ingredients

• 1 16 ounce loaf French bread
• 1/2 cup raisins
• 1 1/2 cup soymilk (or other non-dairy milk), vanilla or plain
• 1 cup pumpkin (canned or cooked and pureed)
• 1/4 cup maple syrup
• 1/4 cup dark brown sugar
• 1 tablespoon Ener-G Egg Replacer, packed (may substitute 2 1/2 tsp. starch (tapioca, potato, or corn starch) plus 1/2 tsp. baking powder)
• 2 teaspoons vanilla extract
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger powder
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt (optional)
• 1/2 cup apple cider or juice
• 1/4 cup maple syrup
• 1 teaspoon cornstarch mixed with 1 tablespoon apple juice
• 1 1/2 tablespoons to 1/4 cup brandy, rum, or bourbon (add to taste)
• 1/4 cup chopped pecans or walnuts (optional)

Directions

• Cut or tear the bread into bite-sized pieces. If the bread seems moist or dense, spread it out on a cookie sheet and toast it for a few minutes in the oven. Place it in a large bowl and add the raisins.
• Put the non-dairy milk into the blender along with the pumpkin, maple syrup, sugar, Ener-G, vanilla, spices, and salt. Blend until smooth. Pour it over the bread, using a silicone spatula to get out every drop. Stir well to completely coat all of the bread. Set aside to soak for a few minutes while you ready the pan and preheat the oven.
• Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper or oil lightly. Pour the bread pudding into the pan in an even layer. Bake for about 45 minutes or until top is set and beginning to brown. Remove from oven and allow to cool for at least 15 minutes.
• While the pudding is cooling make the sauce. Place the apple cider and maple syrup in a small saucepan over medium heat, and bring to a simmer, stirring often, until reduced to about half.
• Carefully add the cornstarch mixture, bring to a boil, and cook for another couple of minutes, stirring constantly, until mixture is no longer cloudy and thickens slightly. Remove from heat and add the brandy or other spirits a little at a time, to taste. Stir in the nuts. Poke a few holes in the top of the bread pudding with a toothpick, and pour the sauce over the top, distributing nuts evenly. Cut into squares and serve warm.

Nutrition