Silk Pumpkin Pie Bread Pudding Recipe #SilkHoliday

My son and I are both lactose sensitive. While we don’t often let that stop us from enjoying our favorite foods, I do try to make them without adding unnecessary milk. That’s where Silk comes into the picture. We both enjoy drinking Silk products in smoothies and on their own — especially the Chocolate Silk, Mmm! I had never thought to use Silk products in my cooking and baking before though!

When I learned about the Silk Holiday Recipe Contest, I knew I had to start using Silk in my recipes. I am so pleased with how my first experiment turned out!

pumpkin pie bread pudding

Combining my love of Pumpkin Pie and bread Pudding, I decided to put the two together and see what happened. Replacing the milk with Very Vanilla Silk was a delicious way to make this Holiday favorite a painless treat for sensitive tummies.

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And, it worked. Oh my, this Pumpkin Pie Bread Pudding is delicious! I loved it warm out of the oven but my favorite way to eat it is after a night in the fridge. All of the flavors meld together and the croissants turn into this rich buttery goodness that is surrounded by Pumpkin Pie custard… Heaven!

Dare I say, I may even like it better than regular old Pumpkin Pie - gasp! I’m even debating serving this recipe instead of Pumpkin Pie for Thanksgiving this year! What do you think?

pumpkin-pie-bread-pudding-Silk

 
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Combine Pumpkin Pie with Bread Pudding and this is what you get! A creamy delicious dessert made with Very Vanilla Silk!
Author:
Recipe type: Dessert
Serves: 12-16
Ingredients
  • 2 c Very Vanilla Silk
  • 15 oz canned Pumpkin
  • 4 large fresh Eggs
  • ½ c Maple Syrup
  • 2 tsp Pumpkin Pie Spice
  • ½ tsp Salt
  • 4 large Croissants (about 7-8 cups)
  • ⅓ cup dried Cranberries
  • ⅓ c Macadamia Nuts

Instructions
  1. Preheat oven to 350 degrees.
  2. Butter a large casserole dish (9″x13″).
  3. Cut Croissants into ½” cubes and scatter evenly over bottom of buttered casserole.
  4. Sprinkle cranberries and nuts over top of cubed croissants.
  5. In large bowl, whisk together the Silk, pumpkin, eggs, maple syrup, pumpkin pie spice and salt.
  6. Pour pumpkin custard mixture over top of cubed croissants.
  7. Give the pan a slight shake to evenly distribute custard.
  8. Let set 10 minutes.
  9. Bake in preheated oven for 45 minutes, or until center is set and knife comes out clean.
  10. Cool slightly on rack before serving.
  11. Store leftovers tightly wrapped in the refrigerator.
Notes

Before serving, drizzle a teaspoon of warm maple syrup over individual portions. Or, top with a dollop of whipped cream.

Enter your Silk Holiday Recipe and win a KitchenAid Mixer!

Have an awesome way to use Silk in your Holiday Recipes? What are you waiting for — Head over to the Silk Holiday Recipe Contest tab on Facebook to enter your recipe in one or all three categories today:

  • Best Beverage 
  • Best Entree/Side
  • Best Dessert

Everyone who enters the contest will receive a Silk cooking apron! Three grand prize winners (chosen after December 1st) will receive a KtichenAid Mixer + a free year of Silk!! ($350 value each)

You have until December 1st to enter your recipes. Voting runs through December 16th.

Good Luck!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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About the Author

Henrietta Newman is a a tech lovin’, video game playin’, backyard chicken raisin’, dirt road livin’, pr friendly blogger who writes about life with her hubby, teen daughter, college-age son and granddaughter. Subscribe to A Hen's Nest for giveaways, delicious family recipes, reviews and more!

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  1. [...] their light fluffy texture turned chewy and dry. Fortunately I had just come across a recipe for Pumpkin Pie Bread Pudding and knew just want I wanted to do with the now stale [...]