Replace heavy cream
with nondairy coffee
creamer, such as Silk
For the full effect,
make sure the bread
edges get crunchy
before you remove
the pudding from
6 slices gluten-free cinnamon-raisin
bread, cut into 1-inch pieces
1 cup heavy cream or nondairy creamer
½ cup canned pumpkin puree
2 eggs or equivalent egg replacement
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 tablespoon pumpkin pie spice
8 teaspoon salt
½ cup pecan pieces, toasted
Confectioners’ sugar, for sprinkling
1 Preheat the oven to 350. ° Grease
sugar. It commands
a 12-cup muffin pan.
2 Place the bread pieces in a
large bowl. Whisk in the cream,
pumpkin, eggs, vanilla, brown
sugar, pumpkin pie spice and
salt. Stir until combined. Pour
the mixture over the bread pieces.
Let sit until the liquid is absorbed,
about 10 minutes.
3 Divide the bread pieces evenly
among the muffin cups; pour the
remaining custard mixture into
each cup until about two-thirds
full. Bake until the liquid has set,
about 25 minutes.
4 Using a sieve, sprinkle each cup
with confectioners’ sugar. Gently
run a knife along the edge of each
cup to remove.
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