Bhakti Bread Pudding
- 10 cups of bread, cubed
- 3 cups pumpkin puree
- 2 cups milk (regular, almond or soy)
- 4 eggs
- 1-1/2 cup brown sugar, divided
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 3 teaspoons ground cinnamon
- 1/4 cup Bhakti Chai concentrate
- 1/2 teaspoon ground cloves
- 1 cup chopped pecans
Pre-heat your oven to 325 degrees. Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet. Bake at 325 degrees for 20 minutes, using a spatula to turn the cubes after 10 minutes.
While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and Bhakti Chai until combined.
Once the cubes are toasted, remove from the oven and place in a greased 9×13 baking dish.
Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.
Top with the chopped pecans and remaining 1 cup of brown sugar.
Bake the bread pudding at 325 degrees for 50-60 minutes, or until the bread pudding is completely set.
Let cool slightly before enjoying!
Original recipe by La Casa de Sweets