Pumpkin Pie Bread Pudding

I’ve got something to confess.

When it comes to the pumpkin everything! craze that usually happens each October, I’ve been a bit of a slacker. This is the first year in recent memory that I haven’t gone pumpkin crazy – and it might be for good reason. You see, I was obsessed with pumpkin last year. I had it year-round. There were always at least 3 cans of pumpkin puree in my pantry (you know, just in case I ran out…). Something changed in the very early spring of this year and I was just done. I only just opened up my first can of pumpkin since we moved to Colorado within the last two weeks!

Now that I’ve been reunited with pumpkin… I kind of miss it! I feel like I have some catching up to do- so I am starting on that today! I was looking through my recipes (which desperately need to be updated!) and practically started drooling when I saw the words Banana Bread Pudding. I completely forgot about that recipe and how delicious it is! Since I’m trying to get back onto the pumpkin bandwagon I thought that I’d try to create a more seasonal version of the recipe. Originally I wanted to make actual pumpkin bread first to use for the bread base (pumpkin bread bread pudding… how delicious would that be?!). Since I was a bit short on time I stuck with regular bread and I’m pretty pleased with how it turned out.

I’m on a soy milk kick lately, so I used Silk Light Vanilla Soy Milk in the recipe. The creamy vanilla flavor definitely provided a rich flavor that tastes completely decadent but manages to be low in calories.

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Pumpkin Pie Bread Pudding
(Serves one)

Prep time: 10 minutes
Cook time: 30 minutes

1 egg

1/4 c. pumpkin puree

1 T chopped walnuts

1/3 cup Silk Light Vanilla Soy Milk

1 egg OR 1/4 c. whipped silken tofu OR 1 flax egg

1/2 tsp vanilla extract

1/4 tsp pumpkin pie spice

1 tbsp agave nectar (or sweetener of choice)

2 slices sprouted grain or whole grain bread

Pre-heat oven to 375˚. Place all of the ingredients (except for the bread) into a medium-sized bowl and whisk for about 30 seconds. Cut bread into small cubes (about 1”) and place into the bowl. Mix together well, so that the bread is completely coated with the liquid. Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray. Bake on the middle rack in the oven for 30 minutes. Remove and let cool for two minutes before eating.

 

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If I could actually have the willpower to save some of this as leftovers, I bet it would be fantastic the next day. And it would pair so perfectly with this simple seasonal beverage:

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Excuse me while I go make myself a drink…

Enjoy the day!

*Silk compensated me for this post by Silk but all opinions are my own!

How do you feel about pumpkin? Do you enjoy it year round?

Comments

  1. I’m all for pumpkin everything craze, year after year after year…I never get bored. In fact I just posted a recipe for an amazing Creamy Pumpkin Sauce. You HAVE yo try it!

  2. I’m sort of that moderate pumpkin person, who really likes pumpkin everything, but won’t go out of her way to eat it ALL. But this is definitely something I would love to make and eat! Thanks for the recipe!

  3. YUM! I haven’t opened a can of pumpkin yet this season (!!) because despite it being ALL.OVER the grocery stores, I keep forgetting to throw one in my cart. It’s a tragedy but I’m hoping to change that today!

  4. I’ve been known to overdose, so I keep my pumpkin intake in wait until September rolls around. I like being able to appreciate it fully during the autumn season.

  5. Yum! I just bought some Silk almond milk last night and I think this will be tonight’s dessert!! :D

    • I just re-edited the recipe because I forgot to include the egg on the post! I hope that if you made this it turned out okay!

  6. This looks yummy! I am a more savory pumpkin fan, like pumpkin pasta sauces and curried soups, etc. I’ve never had a pumpkin spice latte! Maybe this year I need to get on that…

  7. Woooooooo!! I LOVE BREAD PUDDING. Yum!!!

  8. Mmmmm this sounds awesome! I am not much of a bread pudding person–but this looks easy enough & delicious!

  9. I am on the year-round train, although I’m probably having more non-pumpkin squash right now since there are so many other options!

    • I think I use pumpkin more than anything because it’s so easy to find canned. I should start puree-ing my own winter squash and freezing it!

  10. Oh this is awesome, sounds so easy to make too! Pinning!

  11. Hi Lauren! Do you know of an eggplant stuffing recipe I could use this Thanksgiving? I’m considering going gluten free this year due to some family sensitivities and thought eggplant would be good, but I can’t find any good recipes, really.

  12. This looks so yummy! :-) Please send some to NJ. :-)

Comments are welcome (and encouraged)!