Pumpkin Spice Bread Pudding

Preheat oven to 350 degrees F and butter an 11×7 inch baking dish with the vegan butter.

Put the bread pieces in a bowl and cover with the soy creamer.

In another bowl, mix together the eggs, sugar, brown sugar, pumpkin, melted butter, spices, and vanilla with a hand or stand mixer. Stir in the dried cranberries.

Pour this pumpkin mixture over the bread and cream mixture and stir together.

Pour this new mixture into the buttered baking dish and sprinkle the top with the cinnamon sugar.

Bake for about 50-55 minutes or until pudding is set.

Serve with this brown sugar sauce:

Combine all of the sauce ingredients in a sauce pan and bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and let boil for about 5 minutes. Remove from heat and let cool – the sauce thickens as it cools.

To serve, drizzle a little bit of the sauce over the bread pudding. If serving in a glass or individual dish, like the picture, you can layer a little bit of the bread pudding, a drizzle of the sauce and repeat. Or, you can just drizzle a little on top. Your Call. It’s a very rich sauce so use sparingly.