Pumpkin Bread Pudding

Pumpkin Bread Pudding takes roughly 40 minutes from beginning to end. For $1.06 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 195 calories, 5g of protein, and 2g of fat each. It is brought to you by Forks Over Knifes. It is a good option if you're following a lacto ovo vegetarian diet. 170 people have tried and liked this recipe. Head to the store and pick up salt, pumpkin puree, ground cinnamon, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is amazing. Try Pumpkin Bread Pudding, Pumpkin Bread Pudding, and Pumpkin Bread Pudding for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Have ready an 8 x 8-inch nonstick or silicone baking pan.

In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.

Transfer the mixture to the prepared pan. Bake for 25 minutes, or until the top is golden brown and firm to the touch. Serve warm.

 

Step by step:

1. Preheat the oven to 350F. Have ready an 8 x 8-inch nonstick or silicone baking pan.In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla.

2. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.

3. Transfer the mixture to the prepared pan.

4. Bake for 25 minutes, or until the top is golden brown and firm to the touch.

5. Serve warm.

Nutrition Information:

covered percent of daily need

 

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