Ingredients

The following ingredients have 12 Servings
  • 15 oz pumpkin puree
  • 1 cup raw cashews
  • 7 oz extra firm tofu
  • 1 cup maple syrup
  • 1 tsp cinnamon ((powdered))
  • 1/2 tsp nutmeg ((powdered))
  • 1/2 tsp cloves ((powdered))
  • 1/2 tsp ginger ((powdered))
  • 2 tsp pure vanilla extract
  • 7-8 slices (8 cups) wholegrain or multigrain bread, ((cut into 1/2-inch chunks))

Instruction

  • Place the cashews in a high-powered blender with 3 cups water and blitz until very smooth. If your blender is not high-powered, soak the cashews first for at least 30 minutes.
  • In a food processor or a large bowl, whisk together the cashew milk, maple syrup, pumpkin puree, tofu, cinnamon, nutmeg, ginger, cloves and vanilla extract. You will need to blend the tofu separately first if you're not using a food processor in order to get it smooth. 
  • Spray a 9 X 12 inch baking dish with cooking spray. Arrange the cut pieces of bread in a single layer and pour over the custard evenly. Let the pudding stand at least 30 minutes, during which the bread will soak up a lot of the custard.
  • Preheat the oven to 350 degrees.
  • Just before baking, give the pudding a quick stir. Don't be too heavy-handed or you'll mush up the bread pieces.
  • Bake in the preheated oven for 45 minutes.
  • Serve with a scoop of vanilla ice cream or whipped cream.