Yields 12 servings
1 can (15-16 oz) pumpkin puree
1 c. raisins, seedless
5 c. cinnamon raisin bread, cubed
6 tbsp. butter, unsalted
4 large eggs
1 c. light agave nectar
2 tbsp. pure vanilla extract
4 c. unsweetened vanilla almond milk
2 tbsp. ground cinnamon
1 tsp. cardamom
1/2 tsp. ground ginger
Preheat oven to 350 degrees F. Grease a 10X14 baking pan.
Dice bread into 1/2-inch cubes. Toss with raisins and butter and place in baking pan. Set aside.
In a large bowl, whisk together eggs, agave, pumpkin, vanilla almond milk and spices. Pour mixture over bread cubes and bake in a water bath until firm, about 1 hour.
Portion and serve with fresh whipped cream.
Tip: The water bath method used in this recipe keeps this delicious dessert from burning or drying out. An easy way to do this is to use a roasting dish for this water bath baking method.