Pumpkin Pine Nut Bread Pudding
2 cloves garlic, chopped
2 tbs olive oil
3/4ths a loaf of sliced bread, torn into bite-size pieces or smaller
2 1/2 cups of plain soy milk
1 1/2 cups of pureed pumpkin
1 16 oz. package of silken tofu
1/2 cup of pine nuts
2 tbs brown mustard
1 tbs dried basil
1 tbs cumin
2 tbs braggs or soy sauce
2 tsp chili powder
1 tsp dill weed
This savory bread pudding serves 8!
Add the oil to a pan, and saute the onion and garlic for about 5 minutes or until they become soft.
In a large blender, add the tofu, pumpkin, mustard, soy milk, and all of the spices, though not the pine nuts. Blend until smooth, then stir in the onions and garlic.
Oil a 9X13 inch baking dish, and place the pieces of bread inside in an even manner. Sprinkle the pine nuts at different layers of the bread. Pour the pumpkin liquid evenly, covering all of the bread, and wait 30 minutes, or until most of the liquid is absorbed.
Put pan in an oven preheated to 375 for an hour, or until the top of pudding nicely browned. Serve with garnish of avocado.