loveandlemons5.0
Pumpkin Bread Pudding
Cubes of challah are baked in a richly spiced pumpkin custard to make this dairy-free bread pudding. Perfect for fall gatherings on cool nights.
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking dish
- ●oven
📝 Preparation Steps
1
In a medium bowl, whisk together the pumpkin, coconut milk, almond milk, maple syrup, eggs, cinnamon, nutmeg, and salt. Place the cubed bread in a larger bowl and pour the mixture over the bread pieces. Stir gently, just until it all gets coated.
½ cup maple syrupMaple syrupMaple syrup mixed with melted buttereggs4cinnamon1 teaspoon
2
Scoop the mix into a greased baking dish or individual ramekins.* If you are using fresh bread, you don’t need to let it sit, you can pop it right into the oven. If you’re using bread that’s a little bit stale, let it sit in the fridge for ⏱️ 30 minutes or a few hours.
3
Bake at 350 degrees Fahrenheit for ⏱️ 25-30 minutes or until the top becomes golden brown and the inside starts to set but is still gooey. (The individual ramekins need less baking time than a larger baking dish.)
4
Serve with toppings of your choice!
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