40 minutes lMakes one 8-inch pan
Chewy bread pudding in a pumpkin
custard makes a great Thanksgiving
dessert. Serve with a light and fluffy
topping made with vanilla bean seeds
for the purest vanilla flavor.(^1) 1/4 cups pumpkin puree
1 cup unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
1/2 cup pure maple syrup
2 tsp. pure vanilla extract
2 Tbsp. cornstarch
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves
6 cups 1-inch cubes stale whole
wheat bread (8 slices)
1/2 cup golden raisins
1 recipe Vanilla Bean Whip
- Preheat oven to 350°F. In a large
bowl whisk together pumpkin, milk,
maple syrup, and vanilla. Whisk in
the next seven ingredients (through
cloves). Add bread cubes and raisins;
toss to coat completely.
2. Spoon mixture into an 8-inch
square nonstick or silicone baking
pan. Bake 25 minutes or until top is
golden brown and firm to the touch.
Transfer to a wire rack; cool slightly.
3. To serve, top warm pudding with
Vanilla Bean Whip. Sprinkle with
additional ground cinnamon.
Vanilla Bean Whip In a blender
combine one 12-oz. pkg. extra-firm
silken tofu, drained; 1/2 cup raw
cashews, soaked overnight and
drained; 1/2 cup pure maple syrup;
2 Tbsp. lemon juice; and a pinch sea
salt. Cover and blend until smooth,
scraping sides of blender as needed.
Split 1 vanilla bean in half lengthwise;
scrape seeds into blender (or use
2 tsp. pure vanilla extract). Cover and
blend until mixture is very smooth.
From Isa Chandra Moscowitz for
Forks Over Knives—The Cookbook