Wednesday, September 29, 2010

Vegan Pumpkin Bread Pudding

I'm sure by now you all have noticed that I'm on a little pumpkin spree. Why not? It's fall, the weather is amazing, the colors of the leaves are amazing, and pumpkin is DELICIOUS. With all the recipes I'm been PUMPKIN out lately (I crack myself up) I wanted to also throw some in there that not just some of my friends would love and want to try but ALL. A good bit of our friends are Vegan, and I love sharing with them tasty treats and awesome eats as well!

I knew the other night after making garlic bread that with the leftover bread I was doing a bread pudding. I haven't had it in years, I learned to make this a long time ago working at a restaurant. The only thing was we didn't put pumpkin in it and there were eggs, whole milk, and sugar. So thank you unnamed place of eatery for this wonderful start to this yummy dish. And since the nights have been on the chilly side as of late, why not have a warm, gooey, tasty treat? I also love that this is really a 2 bowl deal. It could easily be a one bowl event, but I have small counters and wanted to have room so in the zebra batter bowl that bread went!

Vegan Pumpkin Bread Pudding

4 C day old french bread
1 15 oz can pumpkin puree
2 TS ground cinnamon
1/4 TS ground nutmeg
1/4 TS ground ginger
1 3/4 C vanilla soy milk
1 1/2 TB cornstarch

2 C powdered sugar (I used Wholesome Sweeteners Organic Powdered Sugar)
1 1/2 C vanilla soymilk

Preheat your oven to 375 degrees. Spray an 8x8 or 9x9 baking dish with cooking spray OR melt 1/2 stick Earth balance and coat the dish, set aside. In a large mixing bowl combine pumpkin, spices, cornstarch, and soymilk. Whisk your little heart out. Once fully combined, using a large spoon fold bread into pumpkin mixture until all of the bread of covered with moistened. Pour into baking dish and bake for 30 minutes or until top is nice and golden brown and set. The inside will be all warm and moist. MMM! To make the icing, whisk together the powdered sugar and soymilk until thoroughly combined, if desired you can add more/less powdered sugar/soymilk, this is just how I liked mine. Not too thick, not too thin, not too sweet. You can also add a tiny bit of cinnamon too!

1 comment:

  1. Ohhhhhh... YAY, YAY, YAY!!

    Vegan pumpkin bread. Fantastic!

    Thanks so much, sweetie. You rule! Pumpkin is one of my favorite things to work with, so I'm super excited to try this. You rock!!