Pumpkin Bread Pudding
This easy pumpkin bread pudding is rich, sweet, moist, and loaded with fall favorite flavors – an easy, crowd-pleasing, vegan fall dessert!
Servings: 6 - 8
Calories: 205kcal
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
Calories: 205kcal | Carbohydrates: 43g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 338mg | Potassium: 209mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4767IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg
