This is one of my favorite Thanksgiving recipes! It’s a unique way to enjoy all the flavor of traditional pumpkin pie while also getting to experience a new take on a holiday favorite.
Start by making some pumpkin bread a few days ahead of time. I like to use this paleo recipe, but you can use whatever recipe you like best. Then on the big day, all you have to do is make the custard mixture, bake it, and enjoy! It’s so delicious with homemade whipped cream! This recipe makes 6-8 servings.
Ingredients:
For Pumpkin Bread
· 1 15oz can pumpkin puree
· 3 eggs
· 1/4 cup maple syrup
· 1 tsp vanilla
· 2 1/4 cups almond flour
· 1 tsp baking soda
· 1/2 tsp salt
· 1 Tbsp pumpkin pie spice
For Bread Pudding
· 1 15 oz can pumpkin puree
· 3 eggs
· 1 cup half & half or cream
· 1/2 cup milk
· 1/2 cup maple syrup
· 1/2 cup brown sugar, maple sugar, or coconut sugar
· 1/2 tsp salt
· 1 Tbsp pumpkin pie spice
· 2 tsp vanilla
· 1 loaf pumpkin bread, cubed
Directions:
1. Preheat oven to 350 degrees and prepare a loaf pan with parchment paper or oil.
2. Whisk together the pumpkin, eggs, maple syrup and vanilla. In a separate bowl, mix together the flour, baking soda, salt, and pumpkin pie spice.
3. Add the dry ingredients to the wet and stir until combined.
4. Pour into the loaf pan. Bake for 45-60 min, or until a toothpick inserted into the center comes out clean.
5. Let cool and store at room temperature for up to 3 days.
6. When ready to make the bread pudding, cut the bread up into small cubes, less than 1 inch in size. Place the cubed bread in a greased baking dish in an even layer.
7. In a large mixing bowl, combine all of the other ingredients and mix thoroughly to make a “custard.” Pour the mixture over the bread and allow it to sit for at least 30 minutes.
8. Preheat oven to 350. When the pudding is ready to go in the oven, stir it just before putting it in to redistribute the custard.
9. Bake until the pudding is set and starting to brown. This could take anywhere from 40-70 minutes.
10. Serve warm, topped with homemade whipped cream or vanilla ice cream.
*Leftovers (if you have any) can be stored in a covered container in the fridge for up to 5 days.