Pumpkin Spice Bread Pudding
- 1 Tablespoon Vegan Butter
- 6 cups Gluten-free White Sandwich Bread Torn Into Small Pieces
- 2 cups Soy Milk Creamer
- 3 whole Eggs
- 23 cups White Sugar
- 23 cups Packed Light Brown Sugar
- 1 can (15 Oz) Pumpkin Puree
- 3 Tablespoons Melted Vegan Butter
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoons Ginger
- 1/2 teaspoons Nutmeg
- 1 teaspoon Vanilla
- 1 cup Dried Cranberries
- 4 Tablespoons Cinnamon Sugar, For Dusting
- 1/2 cups Packed Light Brown Sugar
- 2 Tablespoons Corn Syrup
- 1/4 cups Vegan Butter
- 1/2 cups Soy Creamer
- 1- 1/2 teaspoon Vanilla
- Preheat oven to 350 degrees F and butter an 11x7 inch baking dish with the vegan butter.
- Put the bread pieces in a bowl and cover with the soy creamer.
- In another bowl, mix together the eggs, sugar, brown sugar, pumpkin, melted butter, spices, and vanilla with a hand or stand mixer.
- Stir in the dried cranberries.
- Pour this pumpkin mixture over the bread and cream mixture and stir together.
- Pour this new mixture into the buttered baking dish and sprinkle the top with the cinnamon sugar.
- Bake for about 50-55 minutes or until pudding is set.
- Serve with this brown sugar sauce:
- Combine all of the sauce ingredients in a sauce pan and bring to a boil over medium heat, stirring frequently.
- Reduce the heat to medium-low and let boil for about 5 minutes.
- Remove from heat and let cool the sauce thickens as it cools.
- To serve, drizzle a little bit of the sauce over the bread pudding.
- If serving in a glass or individual dish, like the picture, you can layer a little bit of the bread pudding, a drizzle of the sauce and repeat.
- Or, you can just drizzle a little on top.
- Your Call.
- Its a very rich sauce so use sparingly.
butter, bread, eggs, white sugar, brown sugar, butter, ground cinnamon, ginger, nutmeg, vanilla, cranberries, cinnamon sugar, brown sugar, syrup, butter, soy creamer, vanilla
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pumpkin-spice-bread-pudding/ (may not work)