CHOCOLATE PUMPKIN BREAD PUDDING

CHOCOLATE PUMPKIN BREAD PUDDING image

Number Of Ingredients 12

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8 cups cubed day-old bread
non-stick cooking spray
3 c vanilla non-dairy milk
1 15 oz can pumpkin puree
3/4 cup light brown sugar, packed
1/4 cup bourbon (or additional non-dairy milk)
1 TBSP vanilla
1 1/2 tsp ground cinnamon
1/2 c toasted pecan pieces
2/3 c vegan chocolate chips
salted caramel sauce (see recipe)
vegan ice cream

Steps:

Preheat oven to 350 degrees. On a prepared baking sheet, place cubed bread and bake for 10-15 minutes until lightly toasted and dry. In a 3-quart slow, cooker, coat ceramic crock with non-stick cooking spray and add toasted cubed bread. In a large bowl, stir together non-dairy milk, pumpkin, brown sugar, bourbon, vanilla, cinnamon, pecans, and chocolate chips and pout over the cubed bread, gently pushing down to coat evenly. Pour into the slow cooker, cover and cook on high for 2 hours. Slightly vet lid with a toothpick and cook for an additional 30-45 minutes or until most of the liquid is absorbed and bread is puffed up. Remove lid and allow to cool for 10 minutes. Serve warm, cold, or at room temperature and drizzle with salted caramel sauce. Top with vegan ice cream.