Pumpkin Pie Bread Pudding with Brandy Nog Creme Anglaise
Author: Miyoko Schinner, author of Artisan Vegan Cheese, cohost of television's Vegan Mashup, and founder of Miyoko's Kitchen
6cupscubed light-textured stale breadcrust trimmed
1poundpureed pumpkin1 can is fine
8ouncesmedium-firm tofudrained and mashed
3/4cupsoy or almond milk
2tablespoonscornstarch or arrowroot
1/2teaspoongrated fresh nutmeg
1teaspoongrated fresh ginger
1/2cupraisinssoak in rum for an hour if you want a little extra punch!
Scant 1/2 cup raw cashews
2 ¼ - 2 ½tablespoonsbrandy
1 1/2vanilla beanssplit, or
1/4+ 1/8 teaspoon grated fresh nutmeg Pinch of salt
To make the bread pudding
Preheat the oven to 350°F. Prepare a 13" x 9" baking dish by lightly oiling it or coating it with cooking spray. If your bread is fresh, not stale, toast the cubes in the oven for 10 to 15 minutes to dry it out.
In a blender or food processor, combine the pumpkin, tofu, milk, maple syrup, cornstarch or arrowroot, cinnamon, nutmeg, ginger, and salt. Puree until smooth.
Fill the baking dish with the bread cubes. Pour the pumpkin mixture and the raisins over the bread and mix well with a spoon. Cover with aluminum foil and bake for 40 minutes, or until the custard has set.
To make the brandy nog
In a blender or food processor, combine the water and cashews. Puree until smooth. Pour into a saucepan and add the maple syrup, brandy, vanilla beans or vanilla, nutmeg, and salt. Bring to a gentle simmer over low heat while stirring frequently with a wooden spoon. As it heats, it will thicken. The sauce is ready when it is thick enough to coat the back of the spoon.