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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

Many people enjoy bread pudding. For some it definitely triggers memories of Grandma’s cooking. If you love pumpkin but want a change from pumpkin pie, here is a fun way to use the basic recipe during the holidays—or any time. The cranberries and pumpkin give the bread pudding a delicious twist.

I typically make this recipe with pumpkin-pie filling (A), but you can also make it with plain canned or cooked pumpkin puree (B). Using pumpkin-pie filling is faster, of course. Either way, this is a delicious variation on old fashioned bread pudding. Enjoy.

(A) Using canned pumpkin-pie filling:

  • 1½ cups egg whites
  • 2 cups canned pumpkin-pie filling
  • 3 cups rice milk
  • 1 tbsp vanilla extract
  • 1 loaf thick-sliced white bread
  • ½ cup dried cranberries
  • ½ cup raisins

(B) Using canned or fresh pumpkin puree:

  • 1½ cups egg whites
  • 2 cups pumpkin puree (if boiled, drain well)
  • 3 cups rice milk
  • 1 cup brown sugar
  • 2 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp cardamom powder
  • ½ tsp allspice
  • 1 loaf thick-sliced white bread
  • ½ cup dried cranberries
  • ½ cup raisins

Preparation

In a large bowl, whisk together all ingredients except for bread, cranberries, and raisins.

Spray a 9"x13" oven-proof casserole with olive oil.

Place bread slices to cover the bottom in a single layer (cut slices in ½, etc., as needed)

Sprinkle half the cranberries and raisins over the bread.

Repeat for a second layer.

Pour the pumpkin/egg mixture over the bread.

Cover casserole and refrigerate for at least 4 hours (preferably overnight).

Baking

Preheat the oven to 350 degrees F.

Place the covered casserole in the oven. Set a small pan of water in the oven, also.

Turn heat down to 325 degrees F. and bake for 30 minutes.

Remove the cover and bake for an additional 30 minutes.

Check for doneness by pressing the center with a finger.

When it is puffy and a little firm to the touch (not wet) remove from the oven.

Cool for 10-15 minutes before serving.

Serving

Cut into squares. Using a pancake turner, lift out each piece and place in an individual serving dish.

May garnish with coconut cream or a few tablespoons of rice milk.

Serves 8-10 depending on size of serving.

 

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