Pumpkin Bread Pudding

This one is straight from the Forks Over Knives Cookbook. This is quite possibly the best Vegan cookbook I have ever seen!! I happen to have some pumpkin puree in the fridge and a loaf of stale french bread.

Ingredients:

1 1/4 C pumpkin puree

1 C plant based milk

1/2 C Maple Syrup

2t Vanilla Extract

2T Cornstarch

1/2 tsp salt

1/2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/8 tsp ground cloves

8 slices stale whole-wheat bread, cut into one inch cubes (about 6 cups)

1/2 C golden raisins

1. Preheat the oven to 350. Have ready an 8x8 inch nonstick or silicone baking pan.

2. In a large bowl, whisk together the pumpkin puree, milk maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.

3. Transfer the mixture to the prepared pan. Bake for 25 minutes or until the top is golden brown and firm to the touch. Serve warm.