Use the crispiest French bread you can find or try substituting a whole-grain baguette. Make sure that the bread you use weighs 16 ounces--you may need more than one loaf if your bread is airy. The sauce really adds a lot of "New Orleans flavor" to this dessert, but if you can't use alcohol, just leave it out.
1 1/2cupsoymilk or other non-dairy milkvanilla or plain
1cuppumpkincanned or cooked and pureed
1/4cupmaple syrup
1/4cupdark brown sugar
1tablespoonEner-G Egg Replacermay substitute 2 1/2 tsp. starch (tapioca, potato, or corn starch) plus 1/2 tsp. baking powder
2teaspoonsvanilla extract
1 1/2teaspooncinnamon
1/2teaspoonginger powder
1/2teaspoonnutmeg
1/4teaspoonallspice
1/8teaspoonground cloves
1/4teaspoonsaltoptional
Sauce
1/2cupapple cider or juice
1/4cupmaple syrup
1teaspooncornstarch mixed with 1 tablespoon apple juice
1 1/2tablespoonsbrandy, rum, or bourbonadd to taste up to 1/4 cup
1/4cupchopped pecans or walnutsoptional
Instructions
Cut or tear the bread into bite-sized pieces. If the bread seems moist or dense, spread it out on a cookie sheet and toast it for a few minutes in the oven. Place it in a large bowl and add the raisins.
Put the non-dairy milk into the blender along with the pumpkin, maple syrup, sugar, Ener-G, vanilla, spices, and salt. Blend until smooth. Pour it over the bread, using a silicone spatula to get out every drop. Stir well to completely coat all of the bread. Set aside to soak for a few minutes while you ready the pan and preheat the oven.
Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper or oil lightly. Pour the bread pudding into the pan in an even layer. Bake for about 45 minutes or until top is set and beginning to brown. Remove from oven and allow to cool for at least 15 minutes.
While the pudding is cooling make the sauce. Place the apple cider and maple syrup in a small saucepan over medium heat, and bring to a simmer, stirring often, until reduced to about half.
Carefully add the cornstarch mixture, bring to a boil, and cook for another couple of minutes, stirring constantly, until mixture is no longer cloudy and thickens slightly. Remove from heat and add the brandy or other spirits a little at a time, to taste. Stir in the nuts. Poke a few holes in the top of the bread pudding with a toothpick, and pour the sauce over the top, distributing nuts evenly. Cut into squares and serve warm.
Notes
If you're trying to cut down on sugar, try replacing the maple syrup in the pudding with 1/4 cup non-dairy milk mixed with a little stevia. You'll save about 20 calories. Leaving out the nuts will reduce it another 20 calories and 2 grams of fat.