Pumpkin Pie Bread Pudding

Let sit at room temperature for 30 minutes or for up to 24 hours in the refrigerator to let the bread to soak up the liquid. Sprinkle 1 tablespoon of brown sugar over top and bake for 1 hour at 350 f or until a toothpick inserted comes out clean. Add the cubed bread to the dish in an even layer then pour the pumpkin mixture on top.

Olivia Luz

3 4 cup pumpkin cooked 1 2 cup coconut sugar 2 tbs coconut oil softened 4 tbs aqua faba chickpea water 1 2 tbs pumpkin pie spice 1 2 tsp cinnamon 1 4 cup maple syrup 3 4 cup nondairy milk of choice. Preheat the oven to 350 f 180 c. Spread 1 cup of canned pumpkin over baking dish then turn bread to incorporate pumpkin. Top your pumpkin spice bread pudding with ice cream or whipped cream best enjoyed warm. 6 pieces of stale bread ripped into small chunks.

Directions pumpkin pie bread pudding. Ingredients 1 loaf french bread cut into cubes cup raisins or more to taste 1 teaspoon maple flavored extract 1 teaspoon rum flavored extract cup water or as needed 3 cups milk 1 15 ounce can pumpkin puree 1 14 ounce can sweetened condensed milk such as eagle brand 3 large eggs large. The best vegan gluten free bread i ve had from a store. Lightly grease a 9x13 inch 22x33 cm baking dish with nonstick spray. Pumpkin pie and bread pudding become a dynamic duo in this delicious dessert.

Fold in bread cubes. Whisk half and half pumpkin brown sugar eggs pumpkin pie spice cinnamon and vanilla in large bowl to blend. Fold in bread cubes. Directions pumpkin pie bread pudding. 3 4 cup pumpkin cooked 1 2 cup coconut sugar 2 tbs coconut oil softened 4 tbs aqua faba chickpea water 1 2 tbs pumpkin pie spice 1 2 tsp cinnamon 1 4 cup maple syrup 3 4 cup nondairy milk of choice.