Confession: I love bread. I would probably take freshly baked bread over sweets. But why not have my cake and eat it too? Last week I made an Eggless Challah bread. I turned the leftovers of that delicious bread into a lovely dessert. I know pumpkin is usually reserved for fall but canned pumpkin is available all year round so why not have it all seasons? It's definitely one of my favourite baking ingredients.
Maybe not the most attractive dessert, much like crisps and cobbler, but looks aren't everything, right? Here's the thing about this 'recipe' - there isn't one. Certain things that go into an oven are an exact science. This isn't. It all depends on how much bread you have leftover. You can't be afraid to make mistakes. Sometimes things end up a disaster, other times you'll think you've struck gold. That's what I love about cooking and baking.
I used a can of coconut milk, about a cup of soy milk coffee creamer, 1 cup of canned pumpkin, about a cup of coconut sugar, a teaspoon of vanilla, some cinnamon, and cardamom. To thicken the custard, I added a teaspoon of arrowroot powder and a 1/2 teaspoon of xanthum gum. I whisked all of this together in my Pyrex dish, cut up my bread into cubes, and smooshed it all together. I recommend letting the bread soak up the custard a bit before baking. Remember to use bread that's a bit dried out. I baked mine for 30 minutes at 350F.
I also made vegan pumpkin ice cream to go with the bread pudding. More on that later this week. For more pumpkin recipes you could try Pumpkin Scones, Pumpkin Bread, or Pumpkin Cookies (not vegan but easily adapted). What are your favourite flavours to bake with?