Pumpkin Spice Bread Pudding
What’s better at a holiday table than a warm, inviting bread pudding? (Especially if you have a hungry table that’s already eaten through the stuffing.) Our version, made with our Sprouted Power™ Big 16 bread, is warm, inviting, and probably the healthiest version of bread pudding you’ve ever had. We kicked the refined sugar for coconut sugar and flavoured it with classic vanilla and pumpkin spice. Serve at the end of your meal and still feel great the next day.
1 loaf Sprouted Power Big 16, roughly chopped and left to sit on the counter overnight*
1 cup pumpkin purée
6 tablespoons coconut sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
Pinch of salt
1 1/4 cups unsweetened non-dairy milk
If you did not have a chance to leave the bread cubes on your counter overnight, spread them onto a baking sheet and bake at 350°F for 10 to 12 minutes, until they begin to crisp up. Let cool completely before using in the recipe.
If your bread cubes were stale, preheat oven to 350°F now. Lightly grease a loaf pan medium casserole dish and set aside.
Next, transfer pumpkin purée to a large bowl and whisk in coconut sugar, cornstarch, vanilla extract and pumpkin pie spice, then milk, a little at a time to avoid lumps.
Add the bread and gently toss until evenly coated and liquid is mostly absorbed. Bake until set, 25 to 30 minutes. Serve hot, warm or cold. Garnish with a drizzle of your favourite nut butter, pumpkin seeds and fresh cranberries, if desired.