- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Servings: 8
Ingredients
- 1 lb. gluten-free challah, cut into 1-inch cubes
- For the Custard:
- 2 cups Ripple Unsweetened Vanilla Milk
- 1 cup pumpkin purée
- 1/2 cup light brown sugar (or coconut sugar), packed
- 2 tablespoons pure vanilla extract
- 2 tablespoons arrowroot starch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon fine sea salt
- For the Pecan Topping:
- 1 cup pecans coarsely chopped
- 1/2 cup almond flour
- 1/4 cup light brown sugar (or coconut sugar), packed
- 1/4 cup vegan butter, melted
- For the Icing:
- 3/4 cup powdered sugar
- 2 tablespoons Ripple Unsweetened Vanilla Milk
Directions
- Scatter the cubed challah in the base of a 3 QT casserole dish that has been coated with cooking spray.
- Make the custard- In a medium mixing bowl add the Ripple Unsweetened Vanilla Milk, pumpkin puree, brown sugar (or coconut sugar), vanilla, arrowroot starch, cinnamon, nutmeg, turmeric, and salt. Whisk thoroughly.
- Pour the custard over the bread. Use your hands to gently press down on the bread so everything gets evenly soaked.
- Cover dish with plastic wrap and place in the refrigerator overnight.
- The next day, remove casserole from fridge.
- Preheat oven to 350°F.
- Make the pecan topping- In a small mixing bowl, add the pecans, almond flour, brown sugar (or coconut sugar), and butter.
- Stir together to combine and sprinkle evenly over the top of the casserole.
- Bake until the casserole has set, and the top is golden brown, 45-55 minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
- While casserole is cooling, make the icing.
- In a small mixing bowl add powdered sugar and Ripple Unsweetened Vanilla Milk. Whisk until smooth.
- Drizzle over casserole and serve.
