Many people enjoy bread pudding. For some it definitely triggers memories of Grandma’s cooking. 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. Yes, it has eggs and white bread, so I eat it only occasionally. Smile.
- 2 cups pumpkin pie filling (e.g., 1 large can)
- 2 cups rice milk (or equivalent)
- 1½ cups egg whites
- ½ cup dried cranberries (can soak in hot water for a few minutes and then drain)
- ½ cup raisins
- Sliced French bread (day-old is best) to cover bottom of a 9x13 casserole with two layers
Cut bread slices into 1-inch pieces.
Place bread and other ingredients in a large bowl. Mix gently
Spray the 9"x13" casserole with olive oil.
Pour mixture into the casserole. Cover and refrigerate for at least 4 hours or overnight.
Note: You can sprinkle additional cinnamon over the top, if desired, and even drizzle with 2 Tbsp of maple syrup.
Preheat the oven to 400 degrees F.
Place covered casserole in the oven and reduce temperature to 350 degrees F (or 340 if a glass casserole).
Bake for 30 minutes. Remove cover and bake an additional 30-45 minutes.
Test to see if done. Press the center with your finger. If the pudding is puffy, a little firm to the touch (but not wet), and browned on the top, remove from the oven.
Cool for 10-15 minutes. Cut into quares. Lift each square out of the casserole and place on a desert plate.
Pour a small amount of coconut cream over each piece. Serve and enjoy.