Pumpkin Bread Pudding

Ooey, gooey, comforting bread pudding gets packed with fall spices and studded with fresh cubes of everyone’s favorite fall vegetable. Pumpkin Bread Pudding is as fall as it gets!

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

Every fall, I resist the turn of the season for as long as possible. I’m not a huge pumpkin person (she says after drinking a pumpkin smoothie every morning this week…) and the transition tends to be anxiety-inducing. Fall weather is nice and all but it signals that winter is coming and I’m just never ready to face that cold truth.

This year has been particularly weird with the Indian summer keeping zucchini and tomatoes in the markets all the way through September. But I’d be a dirty liar if I told you I didn’t become a little giddy at the first sight of hard squashes. Butternut, delicate, acorn, kabocha. And the king of fall produce and sugary lattes: pumpkin.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

After caving and buying a few cans of the pre-cooked orange puree, I had an urge to experiment with a fresh pumpkin. Turns out, it cooks like a cross between acorn and butternut, with a much more yellow hue than its canned counterpart. Who knew. What I do know now, is that freshly roasted pumpkin melts beautifully into a sweet, warm casserole.

By pureeing some of the pumpkin, you get a thick, creamy, and 100% plant-based custard. Leaving the rest of the cubes intact studs the pudding with golden gems.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

To be honest, I could probably count on one hand the number of times I’ve had a bread pudding before trying this recipe. But the concept speaks to me: Bread. Custard. Toppings. What could possibly go wrong?? I was tempted to give it a try because we have a friend who is starting a baking business and wanted to offload a few loaves. Don’t mind if I do… I used a classic French baguette that was starting to get a bit stale, but I would bet that this recipe works well with any bread.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

Fall is here. Winter is coming. Lettuce find solace in an ooey, gooey, sweet dessert and start unpacking the chunky sweaters and heated blankets.

Pumpkin Bread Pudding

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: 6-8 servings

Ooey, gooey, comforting bread pudding gets packed with fall spices and studded with fresh cubes of everyone’s favorite fall vegetable. Pumpkin Bread Pudding is as fall as it gets!

Ingredients

  • 1 small pie pumpkin, peeled and cubed
  • 1 20oz. baguette, cubed
  • 2 cups almond milk
  • 1 Tbs. ground flax seeds
  • 2 Tbs. cornstarch
  • ½ cup maple syrup
  • 1 Tbs. vanilla extract
  • 1½ Tbs. pumpkin pie spice
  • ½ cup raisin
  • ½ cup pecans, roughly chopped
  • Maple Caramel Sauce
  • 2 Tbs. tahini
  • 2 Tbs. maple syrup
  • Pinch sea salt

Instructions

  1. Heat oven to 200F and place bread cubes on a rimmed baking sheet. Bake for 10-15 minutes, until dry. Alternatively, you can just leave them set out overnight. Place in a large bowl once cool and dried out.
  2. Increase oven heat to 400F. Toss pumpkin with a small amount of oil and place on a rimmed baking sheet. Roast for 40-45 minutes, tossing once, until soft and beginning to brown. Set aside to cool.
  3. Add the milk, flax, cornstarch, maple syrup, vanilla, spices, and 1 cup of the roasted pumpkin to a high-speed blender. Blend until completely smooth, about 1 minute.
  4. Pour the liquid mixture over the bread and toss well to combine. Allow the mixture to sit for 30 minutes so the bread can soak up the liquid. Once fully saturated, add the remaining pumpkin cubes, raisins, and pecan and stir.
  5. Lightly grease an 8x8-baking dish. Pour the bread mixture into the pan and press down well to pack the ingredients together. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until the top is fully set. Allow to cool for at least 15 minutes before serving.
  6. For the sauce: Whisk together the tahini, maple syrup, and salt. For a thinner sauce, add almond milk 1 tsp. at a time. Pour over pan.
http://www.areyoukitchenme.com/pumpkin-bread-pudding/

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

What I Ate Wednesday

Another busy day of What I Ate Wednesday eats! Happy Humpday! 

Hey there babes! I’ve been admittedly bad at remembering these posts with how crazy busy life has been… Super long days spent hunched over my keyboard leave little room for snapping pics of my lunch. But I managed to take a few today in the midst of the madness!

I’m working through another nasty back injury so our gym routine has been spotty. I’m trying to not let it bother me too much but I definitely miss my morning sweat sesh. Although I must admit, sleeping in late (6:30) this morning felt very refreshing. Anyways, after a good night’s sleep, this pumpkin smoothie was delightful.

What I Ate Wednesday | AreYouKitchenMe.com

My day was packed with meetings and I forgot to take a pic of the apple I chowed down while running from one to another.

What I Ate Wednesday | AreYouKitchenMe.com

Lunch today was a picture of fall! I’ve heard it’s hot outside and not at all fall-like but it’s always a cool 70 degrees in my prison cell office. 😉 I roasted a bunch of the veggies from the farmers market this weekend for lunches this week. Sweet potatoes, delicate squash, apples, Brussels sprouts, chickpeas, and kale. I dipped it all in the leftover of my Caramelized Onion Hummus I made and it was deeeelish.

What I Ate Wednesday | AreYouKitchenMe.com

Our dinners have been less than organized but I’m not complaining! Toast with Treeline nut-based cheese, steamed broccoli, and Shishito peppers. I didn’t make my herb dipping sauce but we had some bottled dressing that was a decent stand-in.

What I Ate Wednesday | AreYouKitchenMe.com

I had a raging sweet tooth after dinner so I dug into some leftovers of a sweet treat recipe I’m testing. I’m not going to divulge what it is yet, but let’s just say…. it’s SO fall. And it tastes a lot better than it looks…

That’s its friends, have a wonderful rest of the week!!

Caramelized Onion White Bean Hummus

Everyone’s favorite party chip dip gets a makeover! Sweet caramelized onions and creamy white beans make Caramelized Onion White Bean Hummus a crowd-pleaser!

Caramelized Onion Hummus | AreYouKitchenMe.com

Fun fact: I used to be a picky eater. Sure, most kids go through that phase, but my finicky palette limited my meals to essentially just refined carbs. Pasta (but no red sauce). Bread (but no sandwiches). Sweets (but not chocolate). Chips (but no dip).

No dips?! Among my many aversions was having multiple foods touch. I guess that’s pretty common but I steered clear of all spreads and such. At most gatherings, you could catch me munching on plain tortilla chips and unadorned baby carrots. Had I liked potato chips, I definitely would never have considered dipping them into the onion dip everyone else couldn’t get enough of.

That’s the funny thing about some recipes. Because I was so picky, there are a lot of things I’ve never eaten before. Let alone cooked. You’d think that inexperience would set me at a disadvantage but I think it leaves the door wide open to experimentation. For example, French onion dip. Never had it. But when I thought about the ingredients- creamy base, sweet onion flavors- I was intrigued.

Caramelized Onion Hummus | AreYouKitchenMe.com

There’s a certain trick to making really, really good hummus. Overcooked beans. A lot of times the chickpeas or other beans you buy in cans still have a nice bite to them. Great for salads, not so great for hummus. In my opinion, the best way to combat this (and for the freshest, purest bean flavor), is to cook your own beans. I knowww, I know, it takes a lot more time and effort. But A. it’s cheaper and B. it gives you more control of the tenderness of the beans.

Caramelized Onion Hummus | AreYouKitchenMe.com

The recipe below calls for canned beans because I know that’s how most people buy them. But I’m including my recipe for cooking your own in the notes because I really hope you’ll give it a shot. Definitely worth it.

Caramelized Onion Hummus | AreYouKitchenMe.com

I have served this hummus at three different parties and every time, people can’t get enough of it. The dollop of mayo adds a touch of decadence and I think really conjures the nostalgic creamy feeling of the real deal.

Not that I’d know.

Caramelized Onion White Bean Hummus

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 2 cups hummus

Everyone’s favorite party chip dip gets a makeover! Sweet caramelized onions and creamy white beans make Caramelized Onion White Bean Hummus a crowd-pleaser!

Ingredients

  • 2 small (1 large) sweet onions, thinly sliced
  • 2 cups cooked cannellini white beans, or 1 can
  • 1 Tbs. olive oil
  • 1 ½ tsp. salt, divided
  • ½ tsp. sugar
  • ½ tsp. apple cider vinegar
  • 2 Tbs. tahini
  • 2 Tbs. vegan mayo (optional)

Instructions

  1. If using canned beans: drain most of the liquid from the can and place the beans in a microwave safe bowl. Cover with a plate and microwave for 2 minutes to soften the beans. Set aside to cool.
  2. Caramelize the onions: place a large pan over medium-low heat and add olive oil. Once heated, add onions and toss to coat. Cook the onions, stirring every few minutes until completely softened, about 25 minutes. Add a splash of water occasionally they begin to stick. You don’t want them to caramelize until the very end. Sprinkle on ½ tsp. salt, sugar, and vinegar and continue to cook until golden brown, another 10 minutes.
  3. Place beans, onions (reserve a few for garnish), tahini, mayo, and remaining salt in a high-speed blender or food processor. Blend until completely smooth, adding a splash of water if needed. Chill in an airtight container until ready to serve.

Notes

To cook beans from scratch: rinse 1/2 lb. of dried beans well then soak in water overnight, up to 36 hours. Rinse very well and add to a pot or pressure cooker with enough water to cover generously. Cook on the stove in simmering water for 1.5-2 hours, until falling apart. Or, cook in a pressure cooker for 25 minutes and let pressure naturally release for 10 minutes. For both methods, use a slotted spoon to scoop the beans from the water. This will make double the amount of beans you need for this recipe.

http://www.areyoukitchenme.com/caramelized-onion-white-bean-hummus/

Caramelized Onion Hummus | AreYouKitchenMe.com

1 2 3 4 5 6 80