Want an easy dessert that tastes like you spent hours on it?
Try our pumpkin bread pudding (it’s also non-dairy).
- 1 cup pumpkin puree (fresh or canned)
- 2 large eggs
- 1/2 cup rice, soy or almond milk
- 3/4 cup sugar
- 1 to 2 tsp cinnamon (to taste)
- 1/4 tsp cloves
- About 3 cups or 3 slices hearty white bread, torn into pieces (see note)
Preheat oven to 350° F.
- Thoroughly grease a 1 quart casserole dish (I used Earth Balance, but use whatever you prefer).
- In a medium bowl, whisk together the first three (wet) ingredients, mixing thoroughly.
- Add the sugar and spices.
- Tear the bread into cubes roughly 1 by 1 inch. Quickly fold into the liquid ingredients, but don’t over mix.
- Transfer to the greased casserole and bake for 1 hour, until lightly browned and firm.
Serving suggestion: Try adding a scoop of vanilla non-dairy ice cream to warm bread pudding.
Note on bread: Bread pudding traditionally calls for slightly stale bread. You can use any hearty white bread fresh, however. Also, if you use whole wheat bread, consider substituting brown sugar for the sweetener, giving a heartier flavor.
Appropriately, we are linking up with recipe of the week today for cinnamon desserts.