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This easy pumpkin bread pudding is rich, sweet, moist, and loaded with fall favorite flavors – an easy, crowd-pleasing, vegan fall dessert!
Why You’ll Love This Recipe
Give family-favorite bread pudding (like this vegan bread pudding) a fall twist with the addition of pumpkin puree and cozy seasonal spices. This easy spiced pumpkin bread pudding tastes like this easy vegan pumpkin pie in bread pudding form and is made with only 7 simple kitchen staples, with an egg and dairy-free pumpkin custard mix, for more people to enjoy.
Once baked, this pumpkin pie bread pudding is soft and moist inside, loaded with pumpkin pie-like flavor, studded with sweet raisins, and a crisp golden-brown top. It’s a great addition to any fall get-together or vegan Thanksgiving feast (45 vegan Thanksgiving recipes here) alongside (or instead of!) vegan pumpkin pie and/or crust-less pumpkin pudding.
Love sweet pumpkin recipes? You might also enjoy vegan pumpkin chocolate chip muffins, this easy pumpkin bundt cake, and easy pumpkin brownies.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Bread: Use day-old bread with a sturdy crumb structure, like sourdough (which is also slightly tangy), French bread (a firm, chewy crust), or Italian bread (Like French bread, but a denser crumb).
Recipe Variations
- Other bread: Like vegan challah/brioche (sweet and creamy) or vegan croissants (‘buttery’, flaky, and indulgent).
- Pumpkin pie spice: Replace/add to the cinnamon with pumpkin pie spice for warm depth (or individual spices – like ground ginger, nutmeg, and/or cloves).
- Vegan chocolate: Add up to a cup of white, milk, or dark chocolate chips/chunks.
- Nuts: Like walnuts or pecans. I love pumpkin pecan bread pudding.
- Citrus zest: 1-2 teaspoons of lemon/orange zest adds citrusy brightness.
- Coconut: Add several tbsps of unsweetened shredded coconut for flavor/texture.
- Apple/pear: Finely diced for extra texture and flavor.
- Vegan cream cheese: Make an indulgent pumpkin cheesecake bread with swirls of dairy-free cream cheese sweetened with powdered sugar.
How to Make Pumpkin Bread Pudding
Step 1: Preheat the oven to 350F/175C and grease an 8-inch baking dish. Meanwhile, tear/chop the bread into even-sized chunks (1 inch) and add them to the dish.
Step 2: In a medium bowl, mix the plant-based milk, pumpkin puree, sugar, cinnamon, vanilla, and raisins. Mix until the sugar is mostly dissolved.
Step 3: Pour the wet mixture over the bread and lightly press with a spatula until the bread is fully saturated. Bake the pumpkin bread pudding for 45-60 minutes, until the top is golden brown and the middle has set. Finally, remove the pumpkin bread pudding from the oven and leave it to cool and set for an hour, then enjoy!
Be careful not to overbake the dish; otherwise, it becomes dry. Cover with foil, if necessary, to keep in the moisture.
FAQs
I don’t recommend it, as slightly stale bread absorbs the pumpkin ‘custard’ better without becoming mushy. If it’s fresh, you can dry it slightly by baking it at 350F/177C in the oven for 15-20 – until it’s toasted and dry but hasn’t browned.
Assemble this recipe for pumpkin bread pudding up to the point of baking, then refrigerate it for up to a day, or wrap it well and freeze for up to 2 months. Thaw overnight, leave at room temperature for 20-30 minutes, then bake as usual.
Absolutely, just double the ingredients and use a 9×13-inch baking dish.
Yes, but if it’s much wetter than canned pumpkin, drain it through a cheesecloth-lined strainer until it achieves the correct consistency, then continue with the pumpkin bread pudding recipe.
Pro Recipe Tips
- Use the right bread: Ensure it’s day-old (or toast it yourself), sturdy bread, as it’ll soak up the ‘custard’ without becoming mushy.
- Use even bread pieces: So they soak up the custard mixture evenly.
- If the top browns too quickly: Cover it with foil and continue to bake.
- Adjust sweetness: To your desired level.
- For a ‘wetter’ pudding: Add a little extra plant-based milk, up to ⅓ cup.
- Leave it to rest: It will set further as it cools.
Serving Suggestions
Enjoy a portion of warm or chilled pumpkin spice bread pudding alone or with:
- A sprinkle of powdered sugar
- Vegan whipped cream (plain or sweetened)
- Maple syrup
- Regular or vegan date caramel sauce
- Toasted or candied rosemary walnuts)
- Cinnamon or vanilla vegan ice cream
Storage Instructions
Store leftovers wrapped in plastic wrap or in an airtight container in the fridge for 3-4 days.
Alternatively, freeze the vegan pumpkin bread pudding for up to 3 months. Then, leave it to thaw in the refrigerator overnight.
Reheat individual portions in a microwave for 1-2 minutes. For larger amounts, bake it at 300F/150C, covered with foil to prevent it from drying out, for 10-25 minutes, depending on the portion size. Add a splash of extra liquid if needed.
Pumpkin Bread Pudding
Equipment
Ingredients
- 8 cups of sourdough, French, or Italian day-old bread torn into small chunks
- 2 cups of plant-based milk
- ¾ cups of pumpkin puree
- ⅓ cup of sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees F.
- Add the bread chunks to an 8-inch square baking pan.
- In a medium bowl, mix the plant-based milk, pumpkin puree, sugar, cinnamon, vanilla, and raisins. Stir until the sugar is mostly dissolved.
- Pour the mixture over the bread, and lightly push down with a spatula until all the bread is covered by the plant-based milk mixture. Allow it to soak up the mixture until the oven is ready.
- Bake for 45 to 60 minutes or until the top is slightly toasted.
- Remove from the oven and allow it to cool down and set for 1 hour before enjoying.
Notes
- Use even bread pieces: So they soak up the custard mixture evenly.
- If the top browns too quickly: Cover it with foil and continue to bake.
- Adjust sweetness: To your desired level.
- For a ‘wetter’ pudding: Add a little extra plant-based milk, up to ⅓ cup.
- Leave it to rest: It will set further as it cools.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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