It’s finally here… PUMPKIN SEASON!! Oh my stars, this is truly my favorite season of the year. The chill that’s in the air, the leaves are hinting of change. Starbucks has busted PSL out of the vault. I’m not a coffee drinker, but even I can sense how big that is. Baking season has arrived and with it, all kinds of fabulous new pumpkin recipes. I’ve created the most scrumptious Almond Pumpkin Bread Pudding that your family and friends are going to die over!
This simple bread pudding recipe is a cinch to make and it packs a huge pumpkin wallop. The cool thing is that I make it with SEVEN basic ingredients. Bread, Silk Almond Milk, eggs, pumpkin pie spice, one can of pure pumpkin, honey and topped with slivered almonds. I love baking with the whole family of Silk products. I especially love the flavor that the Vanilla Almond Milk adds to the flavor profile for this dish. Many of you know that I cook quite a bit with Silk. I love that it’s a natural plant based protein rather than animal based. It’s heart healthy with no fat or cholesterol. It’s low in calories, high in vitamins and is GMO free. You can’t beat all of that! You can learn even more about Silk and all of it’s amazing benefits here.
That is why I choose Silk Almond Milk over regular cows milk to make the custard for my Almond Pumpkin Bread Pudding and the glaze that I top it with.
Almond Pumpkin Bread Pudding Recipe
1 loaf of hearty bread (I used a pumpkin struesal bread from Target, but you can use virtually any hearty bread for this recipe.)
3 cups Silk Almond Milk
1 tablespoon pumpkin pie spice
1 can of pure pumpkin puree
1/4 cup honey
2 tablespoons slivered almonds
First, you take your hearty bread, like I said before, I used a pumpkin streusal bread but, you can use any bread of your liking. You could use a cinnamon bread, a crusty loaf of French bread or even a hearty wheat. It’s really whatever you like.
Cut the bread into cubes and place in a small baking dish that has been covered in a non-stick cooking spray.
Next, you need to mix your custard in either a mixer or blender. My blender bit the dust this summer, so I opted for my mixerAdd your Silk Almond Milk and eggs.
Your pumpkin pie spice and pumpkin puree.
and your honey and mix until your custard is mixed well.
Pour over your cubed bread and top with slivered almonds.
Cover with foil and place in a 350˚ oven for 30 minutes. After 30 minutes, remove the foil and place back in the oven for an additional 40 minutes or until the top has brown and the pudding has set.
I top mine with a butter maple glaze. Here is the recipe for that…
Butter Maple Glaze Recipe
1 1/2 cups Powdered Sugar
1 tablespoon Silk Almond Milk
a SMALL splash of maple and butter extracts
a small pinch of salt
In a small bowl whisk together the Silk Almond Milk and powdered sugar. You want the glaze to be rather thick. Add a few drops of maple extract and butter extract and a pinch of salt. Whisk together well.
You could really use any extracts that you like. Vanilla, Almond or even Rum if you like. Top your warm bread pudding with the glaze and serve.
This conversation is sponsored by Silk. The opinions and text are all mine.
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Disclaimer // This post is sponsored by Silk Almond Milk. I have received payment for recipe development along with my post. However, all thoughts, ideas and opinions are my very own.1