Pumpkin-Amaretto Bread Pudding

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An easy, yummy and pareve Thanksgiving dessert that is sure to be a crowd pleaser. It will quickly become one of your fall "go-to" dessert recipes!

  • Duration
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  • 8 ServingsServings

Ingredients

  • 1 cup vanilla almond/soy milk
  • ½ cup non-dairy whipping cream
  • ¾ cup pumpkin puree
  • 1/3 cup Sugar
  • 2 large eggs plus 1 yolk
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 TBS amaretto or bourbon (optional)
  • ½ tsp ground ginger, 1/8 tsp allspice, pinch of cloves (optional)
  • 5 cups cubed (1-inch) day old baguette or crusty bread (or left-over challah!)
  • u00be stick Earth Balance non-dairy butter, melted
  • 1/2 cup chocolate chips (optional)
  • Cinnamon-sugar mixture

Preparation

Preparation

1 Place rack in middle of oven and set temperature to 350 to preheat the oven.
2  In a medium bowl, whisk together vanilla almond milk, non-dairy whipping cream, pumpkin puree, eggs, egg yolk, salt, cinnamon, Amaretto (if using) and additional spices (if using).
3 In a large bowl, toss bread cubes with melted non-dairy butter, then add pumpkin mixture and toss to coat. For those chocolate lovers, add chips to mixture and toss thoroughly until combined.
4 Use remaining non-dairy butter stick to grease eight ramekins and fill with custard. Alternatively, fill custard in an eight-inch square baking dish. Sprinkle tops with cinnamon-sugar mixture. Bake until custard is set, 25-30 minutes.
5 Topping: Whip two cups of non-dairy whipping cream with 1/8 of a cup powdered sugar, 1 tsp vanilla, ¼ tsp almond flavoring.

Special instructions

An easy, yummy and pareve Thanksgiving dessert that is sure to be a crowd pleaser. It will quickly become one of your fall "go-to" dessert recipes!