I’ve got something to confess.
When it comes to the pumpkin everything! craze that usually happens each October, I’ve been a bit of a slacker. This is the first year in recent memory that I haven’t gone pumpkin crazy – and it might be for good reason. You see, I was obsessed with pumpkin last year. I had it year-round. There were always at least 3 cans of pumpkin puree in my pantry (you know, just in case I ran out…). Something changed in the very early spring of this year and I was just done. I only just opened up my first can of pumpkin since we moved to Colorado within the last two weeks!
Now that I’ve been reunited with pumpkin… I kind of miss it! I feel like I have some catching up to do- so I am starting on that today! I was looking through my recipes (which desperately need to be updated!) and practically started drooling when I saw the words Banana Bread Pudding. I completely forgot about that recipe and how delicious it is! Since I’m trying to get back onto the pumpkin bandwagon I thought that I’d try to create a more seasonal version of the recipe. Originally I wanted to make actual pumpkin bread first to use for the bread base (pumpkin bread bread pudding… how delicious would that be?!). Since I was a bit short on time I stuck with regular bread and I’m pretty pleased with how it turned out.
I’m on a soy milk kick lately, so I used Silk Light Vanilla Soy Milk in the recipe. The creamy vanilla flavor definitely provided a rich flavor that tastes completely decadent but manages to be low in calories.