Vegan Pumpkin Bread Pudding – Milk Free Mom

This Vegan Pumpkin Bread Pudding has all the flavors of pumpkin spice in a stick-to-your-ribs comfort food classic. It’s over-the-top delicious, and perfect for a fall treat or as an addition to your holiday table.

The Bread

You’ll want to use day old bread for this recipe, but if you don’t have that just toss what you have in to the toaster or oven for a few minutes to toast it up. I used a day old, lightly stale french bread, but cinnamon raisin, vegan challah, or italian bread will work. Gluten-free bread should work, but depending on the flour used in the bread, you could have varied results.

Depending on how stale your bread is, your pudding will have an amazing crunch on the top and be heavenly soft in the middle. The crunch on top will soften up a bit after being stored in the fridge overnight. It also softens if you top it with a sauce, ice cream, or whip cream.

The Mix-ins

I used raisins in this recipe, but you can also use nuts, chocolate chips, or dried cranberries. If you have someone in the family that doesn’t like nuts, you can sprinkle them on later. A sprinkle of pumpkin seeds over the top after baking is also festive and adds some crunch.

Toppings

This bread pudding is good as-is, but it’s extra delicious with a topping of plant based whip cream and my Dairy-Free Brandy Butterscotch Sauce. You can also try it with a scoop of your favorite dairy-free ice cream and some chocolate sauce.

Vegan Pumpkin Bread Pudding
A comfort food classic with seasonal pumpkin spice, and no dairy or eggs required! It only takes minutes to prepare, and is a delicious autumn or holiday dessert.

Servings 10
Prep Time 10 minsCook Time 30 mins

Ingredients9 cups bread stale, cubed1 cup raisins1.25 cup plant based milk I used unsweetened almond1 can pumpkin puree3/4 cup maple syrup4 tbsp arrowroot powder2 tbsp molasses1 tbsp pure vanilla extract1 tbsp pumpkin pie spice3/4 tsp salt

InstructionsIn a large bowl, whisk together all of your ingredients except for the bread and raisins.Spray or grease a large casserole or au gratin dish.Spread your bread crubes and raisins evenly on the bottom of the dish.Pour your pumpkin mixture evenly over the bread cubes. Cover, and refrigerate for 30 minutes. Preheat your oven to 350°F. Bake your bread pudding for 30 minutes or until cooked through.Enjoy warm with a scoop of your favorite sauce and/or some vegan vanilla ice cream or whipped topping.

NutritionCalories: 731kcal | Carbohydrates: 143g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Sodium: 1330mg | Potassium: 712mg | Fiber: 11g | Sugar: 32g | Vitamin A: 6614IU | Vitamin C: 3mg | Calcium: 386mg | Iron: 9mg

Did you make this Vegan Pumpkin Bread Pudding?

Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

You may also like my Vegan Pumpkin Cake!

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