I’m always too full by the end of Thanksgiving dinner to properly enjoy dessert. So this year I decided to have a dessert-y breakfast! I adapted a recipe I found for pumpkin-maple bread pudding… only minus the gluten and the dairy. It was absolutely delicious. I served it with warmed maple syrup on top alongside freshly made chicken apple sausage.
PUMPKIN-MAPLE BREAD PUDDING
1 16-oz loaf gluten-free bread (I used millet bread; you could also you spelt bread, whole wheat bread, etc.)
2 c unsweetened soymilk (could also use organic milk)
2 1/2 tsp pumpkin pie spice
1/2 c maple syrup
1 15-oz can pureed pumpkin
1 tsp vanilla
butter (or vegan margarine)
The night before, lay out each slice on a cookie rack to start drying out. After 2 hours, cut into 1/2-in cubes. Place in large bowl and let sit out overnight. (Alternative: If you’re short on time, you can use the bread without drying it out first).
Grease the bottom and sides of 3 qt casserole dish and places bread cubes inside. In a large bowl, mix all the other ingredients until well blended. Pour over the bread, making sure that all the bread gets moist. Cover and put in refrigerator for 1 hour.
Pre-head oven to 350 degrees. Bake for 1 hour and remove. Cool slightly and serve with maple syrup. You can also sprinkle with cinnamon and nutmeg before serving. It would also be great with whipped cream on top!