Make Shift Bread Pudding

There once was a girl, who wore fabulous cognac riding boots and an apron, who slaved away in a kitchen so very hot in the month of...October. She put all the finest ingredients in a bowl and mixed it all up. Little did she know that while she was carrying on a overly long chit chat..she over mixed the batter. Thirty minutes later she had a chewy brick of pumpkin goodness. No swipe of pumpkin butter could save this one. What was she to do?

Make an make-shift bread pudding of course!! But not any egg soaked bread pudding...something that screamed autumn spices while not over powering the molasses style bread.

My make-shift Quick Bread Pudding:

1 slice of Vegan Pumpkin Bread (using this recipe, my additions here)

1 Tbsp Chia Seeds
1 Cup Vanilla Almond Milk
1 tsp Vanilla Bean Extract
1 tsp Ground Cinnamon + Nutmeg
1 Scoop Raw Food Protein Powder, optional

Allow chia seeds to soak overnight with milk, spices and powder. In the morning cut slice of pumpkin bread into cubes and soak in the chia pudding for 15 minutes. Top with cashew milk or almond butter!

Creamy. Yummy. Hearty. You could easily switch out the almond milk for coconut milk, which I did the next morning, and it makes it ten times creamier! This breakfast almost made the whole experience less sad...I think its time to get out of the kitchen when you want to cry over an failed loaf of bread. Oh well..live and learn. Don't over mix friends..don't over mix :)

Now if you will excuse me I'm off to make an pumpkin bread coconut ice cream sandwich...there is leftovers...