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This pumpkin bread pudding soaks day-old bread in a spiced pumpkin custard with raisins, then bakes until the top turns golden and the middle is soft and set. It’s made with just 7 simple ingredients and no eggs or dairy, and it’s a great make-ahead dessert to serve alongside my easy vegan pumpkin pie this Thanksgiving.
Table of Contents
Why You’ll Love This Vegan Pumpkin Bread Pudding
Bread pudding is one of my favorite ways to turn a loaf of day-old bread into something special, and this version gives my classic vegan bread pudding a fall twist with pumpkin puree and cinnamon. The bread soaks up a creamy pumpkin custard made with plant-based milk instead of eggs and cream, so everyone at the table can enjoy it.
Once it’s baked, the inside is soft and moist with pockets of sweet raisins, and the top gets toasty and golden. It tastes like pumpkin pie in bread pudding form, and you can assemble it the day before, which makes holiday baking a lot less stressful. It’s a perfect dessert for your vegan Thanksgiving recipes menu, and if you love a creamy, crustless dessert, you’ll also love my easy pumpkin pudding.
Pumpkin Bread Pudding Ingredients
Like any classic bread pudding, this one is a great way to use up bread that’s a day or two old, and you only need 7 pantry staples to make it. You’ll find the full amounts in the recipe card below.
- Day-old bread: Use a sturdy bread, like sourdough (which adds a little tang), French bread with its firm, chewy crust, or Italian bread, which is similar to French bread but with a denser crumb. Slightly stale bread soaks up the custard without turning mushy.
- Plant-based milk: This is the base of the custard. Use your favorite, like soy, oat, or almond milk.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices added. It gives the pudding its pumpkin flavor and golden color, and it helps the custard set without eggs.
- Sugar: Granulated sugar sweetens the custard. You can add a little more or less depending on how sweet you like your desserts.
- Ground cinnamon: Warm cinnamon is what makes this taste like pumpkin pie.
- Vanilla extract: It rounds out the pumpkin and cinnamon.
- Raisins: They plump up as the pudding bakes and add little bursts of sweetness throughout.
Recipe Variations
I haven’t tested all of these variations, but they’re fun ways to change up this recipe with what you have on hand.
- Other bread: Try vegan challah or brioche for a sweeter, softer pudding, or vegan croissants for a flaky, rich version.
- Pumpkin pie spice: Replace some or all of the cinnamon with homemade pumpkin pie spice, or add a pinch of ground ginger, nutmeg, or cloves.
- Vegan chocolate: Add up to a cup of vegan chocolate chips or chunks.
- Nuts: Walnuts or pecans add a nice crunch. I love pumpkin pecan bread pudding.
- Citrus zest: 1 to 2 teaspoons of lemon or orange zest adds a fresh citrus flavor.
- Coconut: Add a few Tablespoons of unsweetened shredded coconut for flavor and texture.
- Apple or pear: Finely dice one and stir it in for extra texture and flavor.
- Vegan cream cheese: Swirl in dairy-free cream cheese sweetened with powdered sugar for a pumpkin cheesecake twist.
How to Make Pumpkin Bread Pudding
Before you start, preheat the oven to 350 degrees F (175 degrees C) and grease an 8-inch square baking dish.
Step 1: Tear or chop the bread into even, 1-inch chunks and add them to the baking dish.
Step 2: In a medium bowl, mix the plant-based milk, pumpkin puree, sugar, cinnamon, vanilla, and raisins until the sugar is mostly dissolved.
Step 3: Pour the pumpkin mixture over the bread and gently press it down with a spatula until all of the bread is soaked. Let it soak while the oven finishes heating.
Step 4: Bake for 45 to 60 minutes, until the top is golden brown and the middle has set. Then let the pumpkin bread pudding cool and set for 1 hour before serving.
PRO TIP: Be careful not to overbake it, or the bread pudding can dry out. If the top is browning before the middle has set, cover the dish with foil and keep baking.
Toni’s Tips for the Best Pumpkin Bread Pudding
- Use the right bread: Sturdy, day-old bread soaks up the custard without falling apart. If your bread is fresh, toast it first (see the FAQs below).
- Cut even pieces: Pieces that are about the same size soak up the custard evenly.
- Adjust the sweetness: Taste the custard before you pour it and add a little more sugar if you like a sweeter dessert.
- For a softer, wetter pudding: Add a little extra plant-based milk, up to ⅓ cup.
- Let it rest: The pudding keeps setting as it cools, so give it the full hour before slicing.
Serving Suggestions
Enjoy pumpkin bread pudding warm or chilled, on its own or with any of these toppings:
- A sprinkle of powdered sugar
- A dollop of coconut whipped cream
- A drizzle of maple syrup or vegan date caramel sauce
- Toasted pecans or candied rosemary walnuts
- A scoop of cinnamon or vanilla vegan ice cream
Love pumpkin desserts? You might also enjoy my pumpkin bundt cake or these fudgy pumpkin chocolate brownies. And if you have extra pumpkin puree, my canned pumpkin recipes have lots of ideas for using it up.
Storage Instructions
- Store: Wrap leftovers in plastic wrap or keep them in an airtight container in the fridge for 3 to 4 days.
- Freeze: Freeze the baked bread pudding for up to 3 months, then thaw it in the refrigerator overnight.
- Reheat: Warm individual portions in the microwave for 1 to 2 minutes. For a larger amount, cover it with foil so it doesn’t dry out and bake it at 300 degrees F (150 degrees C) for 10 to 25 minutes, depending on how much you’re reheating. Add a splash of plant-based milk if it seems dry.
Pumpkin Bread Pudding FAQs
I don’t recommend it, since slightly stale bread soaks up the pumpkin custard better without turning mushy. If your bread is fresh, dry it out in the oven at 350 degrees F (175 degrees C) for 15 to 20 minutes, until it’s toasted and dry but not browned.
Yes! Assemble it up to the point of baking, then cover and refrigerate it for up to a day, or wrap it well and freeze it for up to 2 months. Thaw it overnight in the fridge, let it sit at room temperature for 20 to 30 minutes, then bake as usual.
Yes, just double all of the ingredients and bake it in a 9×13-inch baking dish.
Yes, but homemade pumpkin puree is often wetter than canned. If yours seems watery, drain it in a cheesecloth-lined strainer until it’s about as thick as canned pumpkin before you mix the custard.
You can enjoy it either way. Serve it warm once it has rested for an hour, or chill it in the fridge and serve it cold.
More Vegan Pumpkin Desserts
Vegan Desserts
Mini Pumpkin Pies
Vegan Desserts
Vegan Pumpkin Cake
Vegan Desserts
Pumpkin Coffee Cake [+ Optional Streusel]
Vegan Desserts
Vegan Pumpkin Snickerdoodles
If you tried this pumpkin bread pudding or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Pumpkin Bread Pudding
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Ingredients
- 8 cups sourdough, French, or Italian day-old bread torn into small chunks
- 2 cups plant-based milk
- ¾ cup pumpkin puree
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 the sweetness to your taste.
- For a softer, wetter pudding, add a little extra plant-based milk, up to ⅓ cup.
- Leave it to rest, since it will set further as it cools.
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Such a delicious bread pudding!