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Pumpkin Bread Pudding
1 Tablespoon margarine ( earth balance )
1 loaf bread, cut into cubes, about 8 cups
3 1/2 cups soy nog, or rice milk, flax milk, or almond milk
2 cups pumpkin pureed
1 teas. rum extract
1 cup brown sugar
2 teas. vanilla
1 1/2 teas. pumpkin pie spice
1/2 teas. salt
1/2 cup raisins
1/2 cup carob chips
Grease slow cooker with margarine.
Place 4 cups of bread in slow cooker.
Pour soy nog into sauce pan and bring to a soft boil.
Immediately remove from stove and let cool.
In a large bowl, mix the pumpkin, extract, sugar, vanilla, pumpkin pie spice and salt.
Stir the slightly cooled soy nog into the pumpkin mixture.
Pour some of the mixture over the 4 c. of bread into the slow cooker.
Push the bread down so that it is covered with liquid.
Add the rest of the bread and pour on the remaining mixture.
Cook covered on low for 2 1/2 to 3 hours.
Stir in raisins and chips after 90 minutes.
Will be bouncy and firm when ready to eat.
Enjoy!
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RECIPES
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