Thursday, November 24, 2011

Pumpkin Bread Pudding
 with cashew cream

pumpkin bread pudding in the works

Let the bread soak up the pumpkin batter overnight.

Happy Thanksgiving!

a one pound loaf of nice bread
2 cups almond milk
1 can pumpkin puree
1/2 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

For the cashew cream
1 cup cashews
3/4 cup almond milk
1 tsp vanilla
1/4 tsp nutmeg

Trim the heels off the bread, then cut it up into bite sized cubes. Whisk the pumpkin, sugar, vanilla, and spices into the almond milk in a large bowl. Toss the bread cubes in the milk, cover and let soak for a few hours or overnight in the refrigerator.

Also soak the cashews in a small bowl with enough cold water to cover them.

Heat oven to 350 degrees.

Generously butter the bottom and sides of a 9" x 13" baking pan. Put the soaked bread in the pan, cover the pan with a sheet of buttered aluminium foil and bake covered for thirty minutes. Remove the foil and bake uncovered for ten more minutes, until lightly browned.

While the pudding is in the oven, drain the cashews and blend with almond milk until totally smooth. Stir in vanilla and nutmeg.

To serve, ladle cashew cream over scoops of bread pudding.