Moist, sweet, holiday-spiced and comfort food delicious, this easy to assemble dessert is special, seasonal and so yummy. Pretty high in protein, this treat can be eaten not only for dessert but also for breakfast, brunch and snacks.
1/8teaspooncloves, allspice and nutmegeach (optional)
Preheat the oven to 325 degrees Fahrenheit. Grease a 9" by 9" casserole dish with coconut oil or butter. (If you wish to un-mold the entire bread pudding in one piece, you can also line the dish with one strip of parchment paper to make it easy to lift out the chilled pudding. See photo of whole pudding in dish.) Set aside.
Slice your loaf of bread into 3/4" slices. Cube the slices so you have about 4 cups worth of 3/4" cubes.
Place the remaining ingredients into a blender, excluding the heavy cream: pumpkin, cream cheese, sweetener of choice, melted fat, eggs and vanilla. Purée until the ingredients are well mixed and any solid winter squash is smooth, about 25 seconds.
Finally add the heavy cream (or coconut cream) and blend again briefly, about 10 seconds.
Scatter your bread cubes evenly over the surface of the casserole dish.
Pour the blender contents evenly over the bread cubes, using a spoon to dunk any cubes that float a bit.
Bake about 40 minutes, or until the outer 3" are set and the center is just slightly jiggly still.
Cool completely or chill. Serve with lightly sweetened sour cream or whipped cream. To serve warm, place individual servings in 300 degree oven for about 20 minutes. (Or serve fresh and warm from the oven after its initial baking, but it will fall apart a bit.)
Overall cooking time depends on whether or not you have the loaf of bread made ahead of time.