Fiery Bread Pudding with Pumpkin

For the fiery bread pudding with pumpkin, wash the chili bell pepper, remove the stalk and seeds and cut into small pieces.do the same with the bell bell pepper. Peel the pumpkin and cut into very fine slices (possibly with a bread machine).

Peel and finely chop the onion. Mix the soy flour with the water and blend together with the vegetable milk, Joya Finesse, chopped herbs, pizza melt and chopped chili pepper. Season to taste with salt and pepper.

Preheat the oven to 200° top and bottom heat.Grease a large baking dish and cover the bottom with the bread slices. Spread some of the sautéed onions evenly on top, as well as the diced peppers and corn kernels. Place the squash slices on top and spread 1/3 of the soy milk mixture on top. Again layer bread, vegetables and pumpkin on top and spread the remaining glaze evenly on top. Bake the vegan casserole in the oven for about 50 minutes. Serve the fiery bread pudding with pumpkin warm with a crisp salad garnish.

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