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.
https://www.areyoukitchenme.com/pumpkin-bread-pudding/

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

Classic Peach Cobbler

Classic Peach Cobbler is almost too perfect to mess with… But this slightly healthier version will fill you with the same nostalgia and comfort of the original!

Usually, the winter months are when I get hit with waves of nostalgia and doldrums. This year, I’ve settled into a bit of a midsummer slump. I’m still very happy and most days are filled with sunshine and happiness, but I’ve recently found myself doing a lot more reflecting on my grandmother’s passing this winter.

Are there any memories that fill you with so much joy and warmth that the longing to have them back aches all over? That’s how I feel about summers at Grammy’s. Sun bleached celebrations, swinging in the hammock, and the sugary cereal mom never let us have at home… So many fond memories.

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

Perhaps no memories are more sweet [literally!] than hot bubbling pans of peach cobbler. There’s a fruit farm smack in the middle of the road trip from home to grandma’s and we were always tasked with picking up a bushel of fresh picked peaches. Half to be eaten fresh, juices running down your face and arms. Half to be turned into pans of peach cobbler, served warm with vanilla ice cream.

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

This is soul food. This is family history, heirloom, heritage, and tradition. It’s not gluten free, fat free, low carb, paleo… That being said, I couldn’t resist putting a vegan and slightly healthier spin on the classic. I subbed in half whole wheat pastry flour for the all-purpose flour and coconut sugar in for white sugar.

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

I have had the classic recipe memorized for most of my adult life, so if you’re looking for the original, here are the ingredients:

  • 4 cups sliced peaches + 1 cup sugar
  • 1 stick butter
  • 1 cup self-rising flour
  • 1 cup milk
  • ½ cup sugar

Pretty easy to remember, right? The simplicity makes it easy to whip up at a moment’s notice- like for surprise houseguests!

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

If you’re confused about the steps of the recipe, I want to clarify: butter first, then batter, then peaches. Check out the photos above for evidence. Yes, it feels out of order. The batter will rise up through the peaches and create pockets of sweet dough. Trust me, I’ve arguably made more peach cobblers than smoothie bowls in my life and well… That’s a lot.

Classic Peach Cobbler

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A slightly healthier take on my Grammy's Classic Peach Cobbler. Summer on a plate that won't leave you with a sugar hangover!

Ingredients

  • 5-6 peaches, peeled and sliced
  • Juice of ½ a lemon
  • 1 cup coconut sugar, divided in half (or regular sugar)
  • ½ cup (1 stick) vegan butter
  • 1 cup flour (I used half whole wheat pastry, half all-purpose)
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • Pinch of cinnamon
  • ¾ cup + 2 Tbs. almond milk
  • 1 Tbs. vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Toss the peaches with half of the sugar, set aside.
  3. Place the butter in a 9x13 baking dish and place in the oven to melt.
  4. In a large bowl, whisk together the flour, baking powder, salt, salt, and cinnamon. Add in the milk and vanilla extract and stir to combine completely.
  5. Once the butter is melted, remove pan from oven and pour batter over butter. DO NOT STIR. Pour peaches over top of the butter and batter. Again, do not stir.
  6. Place the pan back in the oven and back for 45-50 minutes, until golden brown.
  7. Enjoy warm served with vanilla ice cream.
https://www.areyoukitchenme.com/classic-peach-cobbler/

Classic Peach Cobbler (vegan, lower sugar) | AreYouKitchenMe.com

Mixed Berry Rice Cereal Bars

Celebrate the birth of America with fireworks of flavors! Mixed Berry Rice Cereal Bars are as patriotic as they are delicious!

Happy (almost) 4th of July my fellow Americans! I hope you all are enjoying a relaxing long holiday and soaking up some of the gorgeous weather. Four-day weekends are a true thing of beauty aren’t they??

Mixed Berry Rice Cereal Bars | AreYouKitchenMe.com

This holiday has always had a very special place in my heart… When we were kids, we always went to my grandma’s house in Newark, where my extended family lives. We would have a cookout, go to the Granville parade, watch the fireworks at OSU Newark, and play with sparklers until our fingers were burnt. Some of my favorite childhood memories are laying with my brother and cousins in Grammy’s hammock and eating the same star-shaped cookies she got every year.

Mixed Berry Rice Cereal Bars | AreYouKitchenMe.com

I miss these nostalgic days, and my grandmother. For nearly 20 years we held on to the very same tradition- down to sitting on the same dirty “tar blankie” at the parade every year. And although I’m sad we no longer munch on the local red, white, and blue sugar cookies, I love finding ways to make new creations from old traditions!

Mixed Berry Rice Cereal Bars | AreYouKitchenMe.com

Case in point, these rice cereal bars! I wanted to call these rice crispy treats, but that would be misleading. They don’t have any marshmallows and they don’t have that same gooey consistency. Instead, they remind me more of those (gross, sugary) “milk and cereal” bars they sell in the grocery isle. A nice firm bite, lots of crunch, and burst of berry flavors sprinkled throughout!

Mixed Berry Rice Cereal Bars | AreYouKitchenMe.com

The ingredients list is super short for this recipe, but if you’re confused about coconut butter, head over to this post where I walk you through how to make it. Sure, you could buy it at the store but it’s so much more cost effective and just as easy to do at home! Oh, and if you’re having a hard time finding freeze-dried berries, Meijer, Whole Foods, and Trader Joes always seem to have them.

Mixed Berry Rice Cereal Bars | AreYouKitchenMe.com

Whether you’re cherishing old traditions or starting new ones, I wish you a holiday that is sweet and delicious and filled with all of the people you love!

Mixed Berry Rice Cereal Bars

Yield: 16 bars

Celebrate the birth of America with fireworks of flavors! Mixed Berry Rice Cereal Bars are as patriotic as they are delicious!

Ingredients

  • 4 cups crisp rice cereal
  • ¾ cup coconut butter (learn to make your own in minutes!)
  • ½ cup maple syrup
  • 2 Tbs. coconut oil
  • 2 tsp. vanilla
  • ½ tsp. salt
  • 1 cup each, freeze dried strawberries and blueberries

Instructions

  1. Prepare an 8x8 square baking dish by lightly rubbing it with coconut oil, lining it with parchment paper, and oiling the paper.
  2. In a large bowl, mix together the cereal and dried fruit, reserving some for topping.
  3. In a small heatproof bowl, add coconut butter, maple syrup, and coconut oil. Warm in 20-second intervals in the microwave until warm and smooth (about a minute). Stir in vanilla and salt.
  4. Pour the wet ingredients over the dry and use a large spoon to stir gently until completely incorporated. Immediately pour the mixture into the prepared pan and smooth down the top.
  5. Place in the fridge for a few hours or in the freezer for about an hour, until totally firm. Drizzle with extra melted coconut butter and dried fruit and freeze for a few minutes until solid. Slice and enjoy!
https://www.areyoukitchenme.com/mixed-berry-rice-cereal-bars/

Mixed Berry Rice Cereal Bars | AreYouKitchenMe.com

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