Happy Holidays Friends :) Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude. Who doesn't love a moist, rich, fruit studded bread pudding... cooked up and presented in a pumpkin no less!
Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle - people, we're talking uncharted territories - this raw vegan caramel is so seriously amaze!
As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt. I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk, butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar... along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).
It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine :) Prepare one larger pumpkin or several individual pumpkins... the choice is yours. Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember :)
Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle
- 2 1/2 lb sugar pumpkin, a nice lid cut out of the top & set aside, seeds & stringy flesh removed
- 1 cup, 1" cubed gluten free crusty bread
- 1/2 cup pecans roughly chopped (as in halved)
- 1/4 cup jumbo thompson raisins
- 1/4 cup apple juice sweetened dried cranberries
- 1/2 cup large flaked coconut (optional)
- 3 tsp EnerG egg replacement mixed w 1/4 cup warm water (the equivalent of 2 pastured eggs)
- 2 Tbsp coconut oil melted
- 1/4 - 1/3 cup coconut nectar or coconut crystals
- 1 tsp ceylon cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- sea salt to season interior of pumpkin, and to season mixture to taste
- 1/2-3/4 cup coconut milk
Creme Caramel Drizzle
- 1 cup raw cashews soaked 6 hours & drained
- 1/2 cup raw coconut nectar
- 1/2 cup full fat coconut milk
- Sea Salt to taste
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp vanilla powder
- Pre-heat oven to 350F. Spread coconut oil around the bottom and sides of a deep dish suitable to house your pumpkin.
- Place 3 or 4 bread cubes around the interior bottom of the pumpkin to soak up juices.
- In a large bowl toss together the rest of the bread pudding ingredients, reserving 1/2 the coconut milk, until everything is well moistened and incorporated.
- Layer the bread pudding mixture into the pumpkin being careful to distribute the nuts and dried fruit througout so it doesn't all end up at the bottom. As you layer, drizzle the rest of the coconut milk, again helping to distribute it amongst the layers. Pack it firmly, and, since all pumpkins are shaped differently, if you have leftover bread pudding mixture, simply bake it up alongside in a couple of coconut oiled baking ramekins or tiny bundt tins.
- Place the pumpkin "lid" back on the pumpkin and bake for an hour 1/2 to 2 hours (checking on it after an hour 1/2) until juices are bubbling out and the skin is easily pierced with a knife. The bread pudding will rise up out of the top of the pumpkin in a most satisfactory fashion!
- Meantime, make your creme caramel by simply whizzing up the ingredients in your vitamix until smooth and creamy. Pour into a dish and place in the fridge where it will thicken further.
- When Bread Pudding is finished allow to cool enough to safely handle, then serve warm, either by the slice or by scooping it into small dishes, being sure to include the yummy pumpkin insides with each serving. Drizzle generously with Creme Caramel and drift off into bread pudding bliss!
Will you make yours in multiple pumpkins or one larger pumpkin like I did? What are your Holiday plans?
Thank you for visiting :)
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