Pumpkin Bread Pudding with Vanilla Sauce
Yield 6 servings
Free of: gluten and top 9 allergens.
Old-fashioned but never out of style!
Ingredients
Vanilla Sauce
2 tablespoons cornstarch
2 tablespoons water
1/2 vanilla bean, optional
1-1/2 cups unsweetened alternative milk (such as gluten-free oat)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Bread Pudding
1-1/4 cups pure pumpkin puree
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 cup unsweetened alternative milk (such as hemp or gluten-free oat)
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 cup aquafaba (liquid from can of garbanzo beans/chickpeas)
1/2 cup golden raisins
1 (14 to 16-ounce) loaf allergy-friendly brioche, French bread, or other crusty bread cut into 3/4 to 1-inch cubes
Instructions
Prep
- Cut bread into cubes and place in a large bowl.
- Lightly grease an 11x7x1-1/2 inch baking pan; set aside.
- Preheat oven to 350-degrees F.
Steps
- For the vanilla sauce, whisk together cornstarch and water in a small bowl. Set aside. Cut vanilla bean (if using) in half lengthwise and scrape out seeds. Add seeds with bean, milk, and syrup to a small saucepan. Bring just to a boil over medium-high heat.
- Return to cornstarch and water, whisk again and whisk into hot milk. Reduce heat to medium-low, whisking constantly until sauce thickens. When sauce thickens, simmer an additional 2 minutes, whisking constantly. Remove from heat; remove and discard vanilla bean. Whisk in vanilla extract.
- Transfer sauce to a container and place a piece of plastic wrap directly onto surface of the sauce to prevent a skin from forming while it cools. When cool enough, place in refrigerator until needed. Makes 1-1/2 cups.
- For the bread pudding, in a large bowl, whisk together pumpkin, cinnamon, ginger, salt, and nutmeg. Add milk, maple syrup, and vanilla, whisking to combine. Whisk in aquafaba.
- Sprinkle raisins over bread cubes. Pour liquid over bread cubes and gently toss to coat. Let sit for 15 minutes for mixture to soak into bread.
- Gently mix to ensure bread is coated. Gently pour mixture into baking pan or casserole dish. Evenly arrange bread cubes and gently press bread cubes down. Bake uncovered for 25-30 minutes or until top is golden brown and firm to the touch. Transfer to a wire rack and allow to cool for at least 15 minutes.
- Serve warm or cold with vanilla sauce.
Notes
The best bread for bread pudding is day old. Some gluten-free breads tend to be crumbly. If the bread you are using is crumbly or fresh, cube and spread on a baking sheet. Toast for 6-7 minutes in a preheated 350-degree F oven. If you’re using day-old bread, just cube bread and move on to next step.
Courses Sweets
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/pumpkin-bread-pudding-with-vanilla-sauce/