Pumpkin Bread Pudding

25 Jan

titile Photo Nov 01, 11 10 28 AM (1)

Ingredients (serves 4):

  • 8 ounces of thickly cubed bread (OR toasted frozen waffles)
  • 1 Cup pumpkin puree (fresh or frozen)
  • 1 15 oz can coconut milk
  • 1/2 Cup nondairy milk
  • 1/2 Cup coconut sugar, or sugar of choice
  • 1 teaspoon mulling spices
  • 1/4 teaspoon sea salt
  • Optional:
    • 1/4 Cup chopped pecans
    • 1/4 Cup cranberries (dried or fresh)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.  In a bowl combine all of your ingredients except the bread, and whisk to combine.  Add in your cubed bread and use a spatula to gently fold the cubes into your batter, making sure they are fully incorporated.Photo Nov 01, 9 28 49 AMs Photo Nov 01, 9 37 26 AMs Photo Nov 01, 9 39 35 AMs
  2. Spray an 8-inch square baking dish (or individual ramekins) with non-stick spray.  Pour your bread pudding into your dish and smooth over the top with your spatula.  Pop your baking dish in the oven for about 1 hour, until a knife inserted into the center pulls out cleanly.Photo Nov 01, 9 49 53 AM (1)Photo Nov 01, 11 09 32 AM (1)
  3. Enjoy eating whole!Photo Nov 01, 11 10 28 AM (1) Photo Nov 01, 11 09 51 AM (1)

Questions? Comments? :)

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