|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sure, this Pumpkin Cranberry Bread Pudding makes a fabulous dairy-free Thanksgiving dessert. But considering that making it is, well, easier than pie (no pastry crust here!), it's a great addition to your fall and winter dessert repertoire. It's versatile, too -- you can make it ahead and reheat it, so it's a great do-ahead brunch dish. And since it's such a delicious way to use up leftover challah, you may find yourself making it whenever you're craving a pumpkin spice comfort food fix.
Ingredient Tip: If you don't need to keep dessert dairy-free, you can absolutely use regular milk and butter instead of soymilk and margarine.
- For the Pumpkin Cranberry Bread Pudding:
- 10 ounces challah bread (cut into 1-inch cubes, about 8 cups)
- 1 can pumpkin (solid-pack, NOT pie filling, 15 ounces)
- 1 1/2 cups soymilk (vanilla or plain)
- 3/4 cup brown sugar
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/2 cup dried cranberries
- For the Pecan Butterscotch Sauce:
- 2/3 cup brown sugar
- 1/3 cup margarine (non-hydrogenated, such as Earth Balance)
- 1/4 cup soymilk (vanilla or plain)
- 1/2 cup pecans (chopped)
Gather the ingredients.
First, make the bread pudding: Preheat the oven to 350° F. Lightly grease an 11-x 7- x 2-inch baking dish or similarly sized casserole dish, Place the bread cubes in a large bowl.
In another large bowl, whisk together the pumpkin, soymilk, and brown sugar. Add the eggs and vanilla and whisk to combine. Add the cinnamon, ginger, cardamom and nutmeg, and whisk until the spices are thoroughly incorporated. Add the bread cubes and mix well, so they are saturated in the pumpkin mixture. Fold in the cranberries.
Pour the bread mixture into the prepared pan, and smooth the top with a spatula. Bake in the preheated oven for 40 to 50 minutes, or until the bread pudding is puffed, the top is golden, and and a tester inserted in the center comes out fairly clean. Allow to rest on a wire rack for 10 to 15 minutes before serving.
While the bread pudding is resting, make the butterscotch sauce: In a small, heavy-bottomed saucepan set over low heat, combine the sugar, margarine, and soymilk, stirring to combine. Continue to stir until the sugar dissolves, the margarine melts, and the mixture begins to bubble. Simmer, stirring occasionally, until the mixture is smooth and glossy, about 3 minutes. Remove from the heat and stir in the pecans.
Cut the bread pudding into squares, and serve drizzled with the butterscotch sauce. Store leftover bread pudding and butterscotch sauce, covered in separate containers, in the refrigerator. Reheat the bread pudding in a 350° F oven for 10 to 15 minutes, and warm the butterscotch sauce in a saucepan to serve.