Pumpkin Bread Pudding - Plant-Based Vegan Recipe - Forks Over Knives

Name: Pumpkin Bread Pudding - Plant-Based Vegan Recipe - Forks Over Knives
Ingredients: 1¼ cups pumpkin puree (a little over ½ of a 15-ounce can); 1 cup unsweetened plant-based milk; ½ cup 100% maple syrup; 2 teaspoons pure vanilla extract; 2 tablespoons cornstarch; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ⅛ teaspoon ground cloves; 8 slices stale whole wheat bread, cut into 1-inch cubes (about 6 cups); ½ cup golden raisins; Serve with Vanilla Bean Whip

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This seasonal dessert mimics the flavor of a pumpkin pie and transforms it into a comforting pumpkin bread pudding topped with a vanilla whip.

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Ingredients

1¼ cups pumpkin puree (a little over ½ of a 15-ounce can)
1 cup unsweetened plant-based milk
½ cup 100% maple syrup
2 teaspoons pure vanilla extract
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
8 slices stale whole wheat bread, cut into 1-inch cubes (about 6 cups)
½ cup golden raisins
Serve with <a href="https://forksoverknives.com/recipes/vanilla-bean-whip/">Vanilla Bean Whip</a>