Description
A cozy and comforting Pumpkin Bread Pudding made entirely with plant-based ingredients, warm spices, and tender bread cubes soaked in a rich pumpkin custard. Perfect for any occasion, this easy-to-make dessert fills your kitchen with inviting autumn aromas while delivering a soft, custardy texture and perfectly balanced flavors.
Ingredients
Scale
Main Ingredients
- 4 cups day-old bread, cut into cubes (use brioche or challah (plant-based) for best results)
- 1 1/2 cups pumpkin puree
- 2 cups plant-based (dairy/cheese) milk
- 1/3 cup maple syrup (natural)
- 1 teaspoon vanilla extract (natural)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural gelling agent
Optional Variations and Add-ins
- 1/2 cup toasted pecans or walnuts (optional)
- 1/3 cup dairy-free chocolate chips (optional)
- 1/4 cup dried cranberries or chopped dates (optional)
- Use gluten-free bread if preferred
- Spice variations: replace nutmeg with cardamom or ginger as desired
Instructions
- Prepare the Bread: Cut your day-old bread into cubes and spread them evenly in a greased baking dish. Allowing the bread to gently dry out prevents sogginess and prepares it to soak up the custard evenly.
- Mix the Pumpkin Custard: In a mixing bowl, whisk together pumpkin puree, plant-based (dairy/cheese) milk, maple syrup (natural), vanilla extract (natural), cinnamon, nutmeg, cloves, apple cider vinegar, and natural gelling agent until smooth and fully combined.
- Combine Bread and Custard: Pour the pumpkin custard evenly over the bread cubes in the baking dish. Gently press down so the bread absorbs the custard well. Let it sit for 15-20 minutes to soak in all the cozy flavors.
- Bake the Pudding: Preheat your oven to 350°F (175°C), then bake the pudding uncovered for 40-50 minutes or until the top is golden and the custard is set but still slightly jiggly in the middle.
- Cool and Serve: Remove from the oven and allow the pudding to cool slightly before slicing. This helps the custard firm up for perfect, tidy servings every time.
Notes
- Use sturdy bread such as brioche or challah (plant-based) for best custard absorption and subtle sweetness.
- Letting the bread soak 15-20 minutes ensures moist and flavorful pudding.
- A slightly jiggly center when baked means the pudding will set perfectly as it cools.
- Adjust maple syrup (natural) sweetness to taste before baking.
- Start with smaller amounts of spices; it’s easier to add more than reduce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 220
- Sugar: 12g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin bread pudding, plant-based dessert, autumn dessert, dairy-free pumpkin pudding, warm spices dessert, cozy fall recipe
