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Pumpkin Bread Pudding

Pumpkin Bread Pudding

  • Author: Brian
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Plant-Based, Vegan

Description

Pumpkin Bread Pudding is a cozy, plant-based dessert that combines cinnamon, nutmeg, and pumpkin puree with toasted stale bread soaked in a rich, creamy custard. Perfect for fall gatherings or a comforting treat, this recipe is easy to prepare and dairy-free, delivering warm spices and natural sweetness in every bite.

Ingredients

Scale

Main Ingredients

  • 4 cups stale bread, cubed
  • 1 cup pumpkin puree
  • 2 cups plant-based milk
  • 1/2 cup maple syrup (natural)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon natural gelling agent
  • 1/2 cup chopped nuts (walnuts, pecans, or almonds)

Optional Variations

  • 1/2 cup dried fruit (raisins or chopped dates)
  • Additional spices: 1/4 teaspoon cardamom or ginger powder
  • Plant-based whipped cream for serving
  • Caramel sauce (natural) or walnut syrup for drizzling

Instructions

  1. Prepare the bread cubes: Cut stale bread into medium-sized cubes. Spread them on a baking sheet and toast lightly in the oven to enhance absorption and prevent mushiness.
  2. Mix the pumpkin custard: In a large bowl, whisk together pumpkin puree, plant-based milk, maple syrup (natural), cinnamon, nutmeg, vanilla extract (natural), apple cider vinegar, and natural gelling agent until smooth and fully combined.
  3. Combine bread and custard: Place toasted bread cubes into the custard mixture, pressing gently so the bread soaks up the liquid. Let rest for 15 minutes to maximize absorption.
  4. Bake until golden: Transfer the soaked mixture into a greased baking dish. Sprinkle chopped nuts on top. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until the pudding is puffed, golden brown, and custard is set.
  5. Cool and serve: Allow the pudding to cool slightly before slicing. Serve warm, optionally garnished with chopped toasted nuts, cinnamon, or your favorite toppings like plant-based whipped cream or natural caramel sauce.

Notes

  • Use day-old bread for better custard absorption and texture.
  • Toasting the bread cubes enhances flavor and prevents sogginess.
  • Letting the custard soak into the bread ensures ideal creaminess.
  • Monitor baking time to avoid drying out the pudding.
  • Adjust cinnamon and nutmeg amounts to suit your taste preferences.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of recipe)
  • Calories: 280
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Pumpkin Bread Pudding, Plant-Based Dessert, Vegan Pumpkin Dessert, Fall Recipe, Cozy Fall Treat

Find it online: https://puretastekitchen.com/pumpkin-bread-pudding/