Vegan pumpkin apple bread pudding
After a weekend of apple picking, it was time to master vegan baking with apples. This one is great because of the subtle spice paired with apple and mild pumpkin. The apple glaze sauce makes it! You’ve gotta try this for yourself.
1 loaf Vegan bread of choice (I used Ener-G tapioca loaf)
2 apples, peeled and sliced very very thin
1 1/2 cup soymilk (or other non-dairy milk), vanilla or plain
1 cup puréed pumpkin
1/4 cup maple syrup
1/4 cup dark brown sugar
2 1/2 tsp. corn starch plus 1/2 tsp. baking powder
2 teaspoons vanilla extract
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 teaspoon salt (optional)
1/2 cup apple cider or juice
1/4 cup maple syrup
1 apple, peeled, and chopped
1 teaspoon cornstarch mixed with 1 tablespoon apple juice
Optional: 1 1/2 tablespoons to 1/4 cup brandy, rum, or bourbon (add to taste)
1/4 cup crushed walnuts
Cut or tear the bread into bite-sized pieces. If the bread seems moist or dense, spread it out on a cookie sheet and toast it for a few minutes in the oven.
Put the non-dairy milk into the blender along with the pumpkin, maple syrup, sugar, Corn starch, vanilla, spices, and salt. Blend until smooth. Pour it over the bread slices, using a silicone spatula to get out every drop. Stir well to completely coat the bread. Set aside to soak for a few minutes while you ready the pan and preheat the oven.
Preheat oven to 350F. Line an 8×8-inch baking dish with parchment paper or oil lightly. Pour 1/2 of the bread pudding into the pan in an even layer. Add the apple slices on top evenly and neatly, then add the other half of the bread pudding on top. Bake for about 45 minutes or until top is set and beginning to brown. Remove from oven and allow to cool for at least 15 minutes.
While the pudding is cooling make the sauce. Place the apples, maple syrup and apple cider in a food processor and blend until it’s as smooth of a liquid as you can get. Pour the mixture in a small saucepan over medium heat, and bring to a simmer, stirring often, until reduced to about half. Carefully add the cornstarch mixture, bring to a boil, and cook for another couple of minutes, stirring constantly, until mixture is no longer cloudy and thickens slightly. Remove from heat (optional: add the brandy or other spirits a little at a time) to taste. Stir in the nuts. Poke a few holes in the top of the bread pudding with a toothpick, and pour the sauce over the top, distributing nuts evenly. Cut into squares and serve warm.