Kabocha Bread & Butter Pudding
Bread and butter pudding is normally made with bread,butter,eggs and milk ( so much dairy ! ) I decided to make a vegan pudding that was so comforting and no diary needed.
First you will need about a quarter of a kabocha Japanese pumpkin. Scoop out the seeds and steam in a steamer until tender. Leave to cool a little and then take off the skin. Add this to a food processor or blender. To this add some plant based milk ( around one cup ) then add a tablespoon of sweetener of choice like maple syrup and some cinnamon, pumpkin spice and nutmeg. I will let you decide how much you want to put in. Process until smooth if it’s to thick to pour add a little more milk. It should be the consistency of thinner pouring custard.
Take a loaf of uncut bread. I used a nice white sourdough and cut up some slices. Then cut each slice into two. Butter each with coconut butter or vegan spread. Butter a small ovenproof dish and add your first two slices butter side facing up. Pour on some of your pumpkin mixture and scatter with a few raisins,sultanas or cranberries. Layer like this until your dish is full and finish with topping it off with the final pumpkin mixture. I added some chestnuts to the top but pecan would be nice also. Sprinkle a little nutmeg or pumpkin spice on the top and bake in a moderate oven until the bread is crispy on the top.
Cut and serve warm with some vegan cream.