Pumpkin Bread Pudding with Cinnamon-Sugar Quinoa Topping

Pumpkin Bread Pudding - made with gluten-free, pumpkin bread & topped with a cinnamon-sugar quinoa topping

With Thanksgiving only two days away, I’ve been dreaming of new desserts. Desserts that aren’t pie. Don’t get me wrong, I seriously love pie, especially pumpkin, but sometimes you want something different. Something a little out of the ordinary. Something that knocks your socks off.

Bread pudding, my friends, might just be that dessert.

I’ve never made bread pudding until now and I feel crazy for not trying it earlier. It reminds me of eating a bowl of French toast. Like cereal, but made out of French toast. But better than Cinnamon Toast Crunch. It’s like…okay, I’ll stop. It’s just amazing.

And when it’s made out of my vegan pumpkin bread? Mmmhmm!

Pumpkin Bread Pudding - made with gluten-free, pumpkin bread & topped with a cinnamon-sugar quinoa topping

When I set out to make this pumpkin bread pudding, I wasn’t too sure how it would turn out. I had made a loaf of pumpkin bread earlier in the week, froze it and figured why not turn it into bread pudding? At least give it a whirl and see how it turned out. Turned out to be awesome.

Now, the key to a good bread pudding (at least what I’ve read) is to dry out the bread a little bit. It helps keep the pudding from getting mushy.

Typically along with the eggs, you’ll find that recipes call for heavy creamy. I thought that full-fat coconut milk would work, but didn’t have any on hand, so I made some thick cashew milk, sweetened just lightly with honey and sprinkled with cinnamon. It ended up being just right.

Then, to finish off this bowl of pumpkiny goodness, I decided to add something sweet and sugary on top. I tossed some leftover quinoa with coconut sugar and cinnamon, added it on top and it was this perfection. A little cinnamon-sugar never hurt anyone :)

Now, a question for you:

  • Are you making any non-traditional desserts for Thanksgiving this year?

Let me know in the comments below and Happy Thanksgiving – to all of my American readers out there :)

Pumpkin Bread Pudding with Cinnamon-Sugar Quinoa Topping

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 10 - 12 servings

Ingredients

    for the bread pudding
  • 1 loaf vegan pumpkin bread
  • 2 eggs
  • 1 cup raw cashews
  • 3 cups water
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/4 salt
  • for the quinoa topping
  • 1 cup cooked quinoa
  • 1/2 cup coconut sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Slice bread into 1" slices, then cube it into 1" squares.
  2. Arrange bread cubes on a baking sheet and bake for 8 - 10 minutes to dry out.
  3. Meanwhile, blend the cashews, water, honey and cinnamon on high for 2 minutes. Add eggs and vanilla, and blend for another 30 seconds until smooth.
  4. Mix quinoa topping ingredients together in a small bowl, set aside.
  5. Grease a muffin tin with nonstick spray. Add bread cubes until each tin is full. Pour egg-cashew custard 3/4 way up. Top with cinnamon-sugar quinoa topping.
  6. Bake on the center rack for 35 - 40 minutes. Scoop into bowls and enjoy!
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Breads, Breakfast, Corn-Free, Dairy-Free, Desserts, French Toast, Gluten-free, Holidays, Quick Breads, Quinoa, Recipe Index, Refined Sugar-Free and tagged , , , , . Bookmark the permalink.

2 Responses to Pumpkin Bread Pudding with Cinnamon-Sugar Quinoa Topping

  1. I’m making bread pudding for Thanksgiving this year! It too will be my first time doing so. I am using a recipe from Elana’s Pantry, but would love to try yours soon too! It looks great. So creative with the quinoa topping.
    Brandy Oswald recently posted..Standing Forward Fold – UttanasanaMy Profile

  2. Pumpkin bread pudding sounds good.. i love cooking and i”ll try this delicious recipe. Thanks for sharing this recipe with us.

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