Pumpkin Bread Pudding

This recipe was developed by the Seed + Season Sisters, Ellie and Donna. Ellie is a Registered Dietitian and Donna is a Behavioral Coach that teaches mindful eating techniques and mindfulness-based stress reduction. They believe that reaching any wellness goal starts with healing your relationship with food.

What you'll need:

  • ⅔ cup almond milk 
  • ¼ cup maple syrup 
  • 2 eggs 
  • ½ 15-ounce can pumpkin (or just under 1 cup fresh pumpkin puree) 
  • ½ teaspoon ground cinnamon 
  • ¼ teaspoon ground ginger 
  • ¼ teaspoon ground cardamom 
  • ⅛ teaspoon grated nutmeg 
  • ⅛ teaspoon salt 
  • 4 cups ROYO Artisan bread, toasted and cubed  
  • Optional for serving: berries, apples, raisins, Greek yogurt

How to make:

  1. In a large bowl, whisk together milk, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended. 
  2. Add bread and stir carefully to combine, making sure there are no dry pieces remaining. 
  3. Lightly coat an 8x8 square baking dish with nonstick spray. Pour the bread into the dish, arranging evenly in the pan. Pour any leftover custard over the top. 
  4. Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight. 
  5. When ready to bake, preheat the oven to 350°F. Remove plastic wrap and bake for 35-40 minutes. 
  6. Let cool slightly and serve with your favorite topping.

Serving: 4-6