November 11, 2011

Pumpkin Bread Pudding–Vegan Dessert

November 11, 2011
Were only ten days into our 30 days of desserts campaign and I am already learning so much from other bloggers.  I love meeting (even if it is just virtually) other bloggers with such talent as Hannah at Bitter Sweet
Hannah is a vegan connoisseur who has two published cookbooks.  Her first cookbooks is Vegan Desserts: Sumptuous Sweets for Every Seasonand My Sweet Vegan: passionate about dessert. Who knew vegan could taste so good!?  As if being a published author was not enough, Hannah is also quite the photographer.  You can check out her photography portfolio here.
Meanwhile, check out this scrumptious dessert!
Pumpkin Bread Pudding
1/2 Pound Crusty Bread
1 Cup Pumpkin Puree
1 Tablespoons Cornstarch
1/2 Cup Dark Brown Sugar, packed
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
Pinch Salt
1 Cup Plain Soymilk
1 Tablespoons Dark Rum
1/4 Cup Crystallized Ginger, Chopped Finely
Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.
First, slice your bread into 1 inch cubes, and set aside.
Whisk together the pumpkin puree, cornstarch, sugar, spices, and salt in a large bowl. Once smooth and thoroughly combined, slowly drizzle in the soymilk and rum, and stir until the mixture is homogeneous. Toss in the bread cubes and crystallized ginger, and use a wide spatula to gently coat the bread with the pumpkin. Pour the lumpy mixture into your prepared pan, and smooth the pieces down into an even layer. Let stand for 10 minutes at room temperature for the liquids to soak in a bit, and then bake for 45 – 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!
Let cool for about 15 minutes before serving. You can either take the time to make nice, neat slices like I did, or just grab a large spoon and scoop it out onto plates. It will taste good no matter what, so it doesn’t matter if it’s bit a ugly! Serve warm with caramel,whipped creme, or maybe even fudge sauce.
Printable Recipe

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