Since, Halloween is rapidly approaching, I decided to focus on pumpkin this week! Today’s recipe, pumpkin bread pudding, showcases pumpkin in a warm and savory bread pudding.
This is a pretty simple recipe. Some day old bread, pumpkin, almond milk, eggs and spices is all it takes to create this fabulous fall dish.
Start by cutting the bread into one inch cubes and placing them into a non-dairy buttered nine by twelve baking dish.
Next, mix the custard. Six cups of vanilla almond milk and four eggs get whisked together. Season with grated nutmeg, cinnamon, allspice and ginger. For a sweeter version you could add brown sugar to the custard.
Pour the custard mixture over the bread and place aside. This needs to sit for about two hours to absorb the custard and flavors. If you are in a hurry and must cheat, let it sit for a minimum of thirty minutes.
While the bread mixture sits, cube up your pumpkin. Scatter over the top of the bread mixture and cover with aluminum foil. Place in a 350* oven for forty-five to sixty minutes until the top is nicely brown and the middle is firm. I apologize, somehow I forgot to take a picture of the bread pudding fresh out of the oven.
Scoop into your favorite bowl and enjoy! I topped mine with a little warm vanilla almond milk and grate cinnamon for dessert. This dish makes a wonderfully warm earthy dessert but would also work well as a side dish with roasted chicken or turkey. Maybe Thanksgiving dinner?