Irritable Bowel Syndrome Message Boards | Pumpkin Bread Pudding ( Vegan & Crockpot)

You have to try this it is so good! Its even better after it sets! Yum! I found this on the internet and just used in it what I like. Enjoy!

Pumpkin Bread Pudding
7 cups cubed white bread (I used italian bread from the bakery at wal-mart)
3 cups almond breeze orginal unsweented (or milk of choice)
1 16 ounce can of pure pumpkin
1/2 cup brown sugar
2 teaspoons of vanilla
1 1/2 teaspoons of cinnamon
1/2 teaspoons of ground ginger(left out)
1/4 teaspoon of ground allspice (left out)
1/4 teaspoon of ground netmeg (left out)
1/4 teaspoon salt
Press 4 cubs of the bread cubes in to the bottom of a lightley oiled 3 1/2-to4-quart slow cooker
In a meduim size sauce heat the milk until hot but DO NOT LET IT BOIL. Remove from the pan from the heat and set aside
In a large bowel combine the pumpkin brown sugar, vanilla and spices & salt
Blend well, the slowly add the hot milk, stirring constantly. Carefully pour half the pumpkin mixture over the bread and push the bread pices down beneath the mixtures to mositen them. Repeat with remaining 3 cups of bread and pumpkin mixture. Cover and cook on low for 3 hrs,until firm. Turn off slow cooker and let the pudiing sit, covered, for 20 minutes before serving. We had this after super last night it was so good then I had some for breakfeast this moring it reheated well in the mircowave.
emmasmom
ibs-c gas

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