It’s the first days of Fall and I thought about one of my absolute favorite recipes for this time of the year: PUMPKIN Bread Pudding. In the next few weeks I will be adding Pumpkin to a lot of my baking and cooking. Pumpkin has something so comforting and I really love incorporating it into sweet dishes. This bread pudding is a classic recipe that I have been making for years in the Fall and even well into the Winter Season. It’s a dish the whole family can enjoy.
I remember when the idea of bread pudding seemed so intimidating to me and once I tried this recipe I was just amazed how easy it is in very little time effort. I put a bit of a healthier spin on this bread pudding, and I have to say it tastes just as delicious. I substituted sugar with pure Maple Syrup. I like pure Maple Syrup because of its high mineral content and I replaced regular cow’s milk with almond milk. These ingredients make this dish a lot lighter and less guilty:)
Here is what you need:
I regular French Baguette
1 cup Maple Syrup
1 1/2 cup Almond Milk, unsweetened Vanilla
1 tablespoon Vanilla
1 teaspoon Pumpkin Spice
1/4 teaspoon Salt
optional: Confectioner’s Sugar
– Preheat oven to 350 degrees.
– Cut up the baguette into small cubes. I prefer the cubes on the smaller side, that way your Bread Pudding turns out much softer.
– Whisk together eggs, almond milk, maple syrup, vanilla, spices and salt in a bowl.
– Add bread cubes to the bowl with the egg mixture and let it all soak for about 2 minutes.
– Transfer mixture to a greased baking dish, either 8×8 for a thicker bread pudding or a 9×12 for a thinner kind. I usually use 9×12 so it is easier for my kids to enjoy their bread pudding, but many people like their bread pudding a bit thicker.
– Put baking dish in the oven for about 35 – 40 minutes. Enjoy when cooled down.
Optional: dust pudding with some confectioner sugar.
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