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Pumpkin Bread Pudding

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Ingredients
  

  • 4 cups of cubed bread
  • 1/4 cup of unsweetened almond milk
  • 1 tbsp melted coconut oil
  • 1/4 cup of coconut/brown sugar
  • 1/4 cup of maple syrup
  • 1/3 cup of crushed raw cashews
  • 1 cup of plain pumpkin purée
  • 3 tbsp cornstarch
  • 2 tbsp of rum
  • 1/4 teaspoon of sea salt
  • whiskey
  • liquor
  • 1/2 tablespoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon of ground allspice
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/8 teaspoon of ground cloves

Instructions
 

  • Start by preheating the oven to 350 F degrees.
  • Spread the bread on a baking sheet and bake it until it dries and becomes firm and crisp.
  • Do not turn the oven off.
  • Use a blender to blend the almond milk, maple syrup, coconut oil, cashews, sugar, and pumpkin puree into a smooth mixture.
  • Use a mesh sieve to pour the mixture into a large bowl.
  • Whisk the cornstarch with some almond milk to break all the lumps, and then add it to the bowl as well.
  • Add the liquor, vanilla and almond extracts, salt, and spice(s).
  • Grease the loaf pan and spread half of the bread cubes.
  • The other half should be joined with the mixture in the large bowl and then poured on top of the dry bread.
  • Place the loaf pan into the oven and bake for around half an hour.
  • When taken out, the bread pudding should be left to cool off for five minutes and then served hot with some vegan ice cream.