Pumpkin Bread Pudding
November 23, 2016
Pumpkin Bread Pudding is a delicious, healthy alternative to traditional pumpkin pie. Enjoy all the luscious fall flavors without the sugar, dairy, or gluten!
Note: This recipe contains eggs. If you are egg intolerant, it is not for you. If you can tolerate eggs, choose pasture-raised eggs
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 40 mins
- Yields: 12 servings
Directions
1Position a rack in the center of the oven. Preheat the oven to 350F.
2Lightly dampen a towel with olive oil and wipe a 9"-square baking pan.
3Place the bread cubes in the prepared pan.
4Whisk together the eggs, coconut milk, monk fruit extract, vanilla, cinnamon, and nutmeg in a medium mixing bowl.
5Pour the egg mixture over the bread cubes, pressing down the bread cubes to be sure all of it gets wet, and let stand for 20 minutes,
6Bake until puffed and the custard has set, 38-40 minutes.
7Let cool for at least 10 minutes until cutting and serving.
*Culinary coconut milks are intended for use in recipes that call for canned cooking milks. They're higher in fat than the packaged coconut milk you drink. You can find culinary coconut milk in the Thai section or baking aisle of the grocery store.
This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
