Pumpkin Bread Pudding
Robin Robertson writes that this recipe is "great for a crowd at holiday
gatherings when you want the seasonal taste of pumpkin without the fuss of a
pie."
4 cups cubed white bread
3 cups vanilla soy milk
1 16-ounce can solid-pack pumpkin
3/4 cup firmly packed light brown sugar or a natural sweetener
1/4 cup bourbon
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to
4-quart slow cooker.
In a medium-size saucepan, heat the soymilk until hot, but do not let it come
to a boil. Remove the pan from the heat and set aside.
In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla,
spices, and salt.
Blend well, then slowly add the hot milk, stirring constantly. Carefully pour
half the pumpkin mixture over the bread and push the bread pieces down beneath
the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
Cover and cook on Low for 3 hours, until firm.
Turn off the slow cooker and let the pudding sit, covered, for 20 minutes
before serving.
Serves: 6 to 8
Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson
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