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