Learn how to make a fun Halloween themed Pumpkin Toffee Bread Pudding on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton and special guest star, Orlando Jones! Get into the Halloween spirit with the star of Sleepy Hollow and The Healthy Voyager while enjoying a delicious, vegan dessert!
Pumpkin Bread Pudding
5 cups day-old bread, cut into 1 inch cubes
1/2 cup coarsely chopped pecans
Custard:
2 large flax eggs (2 tablespoons ground flax mixed with 6 tablespoons warm water)
3/4 cup canned pure pumpkin puree (no spices added)
1 1/2 cups vegan heavy cream (1 block tofu blended with 1/2 cup soy milk)
4 tablespoons vegan butter, melted and cooled to room temperature
1/2 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
Toffee Sauce:
1/2 cup vegan packed dark brown sugar
4 tablespoons vegan butter
1/4 cup vegan heavy whipping cream (we used canned coconut cream)
1/4 teaspoon pure vanilla extract or 1 teaspoon rum, bourbon or whiskey
Pumpkin Bread Pudding: Preheat oven to 350 degrees F and place rack in the center of the oven. You will need an 8 x 2 inch square baking pan.
Custard: In an large bowl whisk together the eggs, pumpkin, cream and/or milk, melted butter, sugar, vanilla, spices, and salt. Add the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the custard.
Transfer the bread pudding to your pan and bake for about 25 minutes or until a toothpick inserted in the center just comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.
Toffee Sauce: Place the butter, sugar, and cream in a saucepan and bring to a boil, stirring occasionally. Let the mixture gently boil for about 2-3 minutes, stirring occasionally, then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.
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