Pumpkin is in the air this season – and for good reason. Not only is it the decoration of choice for Halloween through to Thanksgiving, but also pumpkin is a key ingredient for healthy, filling and delicious fall recipes. From savory soups to decadent pumpkin dessert (like this healthy pumpkin pie recipe!), we’re apt to add this vitamin-rich (and beauty boosting!) gourd to just about anything – like this pumpkin bread pudding recipe. Plus, it is so simple to make and virtually impossible to mess up, perfect for all the cooking novices out there!
Pumpkin Bread Pudding Recipe
1 ½ cups almond milk (or any milk you prefer)
¾ cup canned pumpkin
½ cup agave nectar/organic sugar/maple syrup (I used agave)
2 large eggs plus 1 egg yolk
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
1/8 tsp ground allspice
5 cups cubed (1-inch) day-old baguette or crusty bread
¾ stick unsalted butter, melted
Preheat oven to 350 and place rack in the middle. Whisk together pumpkin, almond milk, agave, eggs, yolk, salt and spices in a large bowl. Toss bread cubes with butter in another bowl before adding pumpkin mixture and tossing to coat.Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Enjoy!