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So, a lot of you guys asked for the recipe of my Pumpkin Bread Pudding, that I shared with you on this weeks What I Ate Wednesday post. And finally, here it is – at the moment, baking in my oven, while my boyfriend is still sound asleep – waiting for him to wake up and share a cozy sunday breakfast in bed, while on the outside autumn seems to have arrived. Lou lies curled together in her basket and shows some signs of autumn blues, while I am actually happy for the change of seasons.

I do love autumn for several reasons:

  • golden leaves are falling from the trees and make this amazing noise when you are taking a walk through them
  • it is so unbelievably cozy inside, with a warm cup of tea and a good read on your knees, while its pouring cats and dogs outside
  • finally it is time to get all my pretty knitted dresses and warm boots out of the corner of my cupboard and style them with one of my favorite jackets and a nice scarf
  • and last but not least, I am so excited, that pumpkin season starts!

Without further ado, here comes the recipe:

Pumpkin Bread Pudding

or “a great vegan breakfast treat”

  • 4 small slices whole wheat toast bread / other kind of soft bread crumbled in big pieces
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut milk (or other vegan milk of choice)
  • 1 tsp brown sugar (+ 1 more for sprinkling)
  • 1 tsp molasses
  • 1 tbsp dark chocolate chips
  • 1 tbsp raisins
  • 1 tbsp old fasioned oats
  • pinch of salt
  • 1/2 tsp cinnamon (me = cinnaholic, used 1 whole tsp)
  • 1/2 tsp ginger bread spice
  • pinch of salt

Preheat oven to 350 degrees. Mix wet ingredients with all of the spices.

In a bowl place the bread chunks and pour the wet mixture over it. Incorporate everything nicely using your hands – right, dig into it and get dirty! Every single chunk should be coated nicely at the end.

Take a 2-person baking dish (or a bigger one if you double the ingredients). Make a first layer, covering the bottom of the dish. Sprinkle chocolate chips, raisins and oats over it.

Cover with the remaining chunks and sprinkle with 1 tsp of brown sugar. Place the dish in the oven and let bake for 30 minute. The surface should be nicely browned and crisp, but if you press it with a finger it is till spongy.

Let it cool down slightly, than divide the pudding in equal halfs and share with your loved one. (Or simply put it in the fridge and crumble over yogurt, or green smoothie the next day – you can also heat it up with a shot of nut milk and enjoy as bread pudding porridge – if this doesn’t sound too weird.)

Btw – for the ultimate Pumpkin Bread Pudding experience you definitely should top it off with a Superman-S made of cashew butter.

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