What is Carolyn Scott's signature recipe for Pumpkin Toffee Bread Pudding?

Sure, I'd be happy to share my recipe for Pumpkin Toffee Bread Pudding! It's a fun Halloween-themed dessert that I made on The Healthy Voyager's Global Kitchen. Here's how you can make it:

For the Pumpkin Bread Pudding, you'll need:

• 5 cups day-old bread, cut into 1 inch cubes
• 1/2 cup coarsely chopped pecans

For the Custard:

• 2 large flax eggs (2 tablespoons ground flax mixed with 6 tablespoons warm water)
• 3/4 cup canned pure pumpkin puree (no spices added)
• 1 1/2 cups vegan heavy cream (1 block tofu blended with 1/2 cup soy milk or you may also use cashew cream)
• 4 tablespoons vegan butter, melted and cooled to room temperature
• 1/2 cup packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt

For the Toffee Sauce:

• 1/2 cup vegan packed dark brown sugar
• 4 tablespoons vegan butter
• 1/4 cup vegan heavy whipping cream (we used canned coconut cream)
• 1/4 teaspoon pure vanilla extract or 1 teaspoon rum, bourbon or whiskey

Preheat your oven to 350 degrees F and place a rack in the center. You'll need an 8 x 2 inch square baking pan. In a large bowl, whisk together the ingredients for the custard. Add the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the custard. Transfer the bread pudding to your pan and bake for about 25 minutes or until a toothpick inserted in the center just comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.

For the Toffee Sauce, place the butter, sugar, and cream in a saucepan and bring to a boil, stirring occasionally. Let the mixture gently boil for about 2-3 minutes, stirring occasionally, then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.

Enjoy this delicious, vegan dessert! Do you have any other recipes you'd like to know about?