Bhakti Bread Pudding

Bhakti Bread Pudding


Serves 8-10

    • 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

Back to Recipes