Pumpkin Bread Pudding

5 from 1 vote

This vegan pumpkin bread pudding is rich, sweet, and moist, with warm cinnamon and raisins in every bite. It's a simple, crowd-pleasing dessert for Thanksgiving and all of your fall get-togethers.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 205kcal

Author: Toni Okamoto

Equipment

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.

Nutrition