Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Bread Pudding

Pumpkin Bread Pudding

  • Author: Kevin
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

This Pumpkin Bread Pudding is a warm, cozy dessert featuring plant-based ingredients and infused with classic fall spices. It delivers a moist, flavorful custard-soaked bread experience perfect for any occasion. Simple to prepare yet indulgent, it highlights pumpkin in a unique, delicious way with customizable options.

Ingredients

Scale

Main Ingredients

  • 6 cups day-old plant-based challah or brioche bread, cut into 1-inch cubes
  • 1 1/2 cups pumpkin puree
  • 2 cups plant-based milk
  • 3/4 cup brown sugar
  • 1 1/2 teaspoons cinnamon (natural)
  • 1/2 teaspoon nutmeg (natural)
  • 1/8 teaspoon ground cloves (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon natural gelling agent
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon apple cider vinegar

Optional Mix-Ins and Variations

  • 1/2 cup chopped toasted pecans or walnuts
  • 1/2 cup raisins, dried cranberries, or chopped apples
  • 1/2 cup plant-based chocolate chips or chunks
  • Additional spices: cardamom, ginger (natural) to taste
  • Gluten-free bread alternative (if needed)

Instructions

  1. Prep the Bread: Cut your day-old plant-based challah or brioche bread into roughly 1-inch cubes and spread them evenly in a buttered baking dish. Using slightly stale bread helps it soak up the custard better without turning mushy.
  2. Make the Pumpkin Custard: In a mixing bowl, whisk together pumpkin puree, plant-based milk, brown sugar, cinnamon, nutmeg, cloves, vegetarian Worcestershire sauce (natural), vanilla extract (natural), apple cider vinegar, and natural gelling agent until smooth and well combined.
  3. Combine and Soak: Pour the custard mixture evenly over the bread cubes, pressing gently to make sure every piece is soaked. Let it sit for 10-15 minutes to allow maximum absorption for that melty texture. Add any optional mix-ins if desired.
  4. Bake to Perfection: Preheat your oven to 350°F (175°C) and bake the pudding for 40-45 minutes or until the top turns golden and the custard is set but still tender. A toothpick inserted in the center should come out clean or slightly moist. If adding nuts or chocolate chips, sprinkle them on midway through baking.
  5. Cool and Serve: Allow the pudding to cool slightly before serving to let it firm up and enhance the flavors. Serve warm or at room temperature, garnished with powdered sugar (natural), whipped plant-based cream, or a drizzle of warm maple syrup if desired.

Notes

  • Use dense bread like plant-based challah or brioche to absorb custard well without falling apart.
  • Allow bread to soak in custard for best creamy texture.
  • Adjust spices carefully to keep flavors warm and balanced.
  • Start checking doneness at 35 minutes to avoid drying out.
  • If adding nuts or chips, add them midway during baking to maintain texture.
  • Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat slices wrapped loosely in foil at 300°F (150°C) or microwave with a splash of plant-based milk.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 260
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: pumpkin bread pudding, plant-based dessert, fall dessert, pumpkin custard, cozy dessert

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