1¼ cups pumpkin puree (a little over ½
of a 15-ounce can)
1 cup unsweetened plant-based milk
½ cup 100% maple syrup
2 teaspoons pure vanilla extract
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
8 slices stale whole wheat bread, cut
into 1-inch cubes (about 6 cups)
½ cup golden raisins
Preheat the oven to 350ºF. Have ready an 8 x 8-inch
nonstick or silicone baking pan.
In a large bowl, whisk together the pumpkin puree,
plant-based milk, maple syrup, and vanilla.
Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice,
and cloves and whisk well.
Stir in the bread cubes and raisins, and toss to coat completely.
Transfer the mixture to the prepared pan.
Bake for 25 minutes, or until the top is golden brown and firm
to the touch. Serve warm.