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Pumpkin Bread Pudding

Pumpkin Bread Pudding

  • Author: Michael
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Diet: Plant-Based, Vegetarian

Description

This easy Pumpkin Bread Pudding recipe offers a comforting and cozy dessert rich with warm autumn spices and wholesome plant-based ingredients. Featuring fresh pumpkin puree, toasted bread cubes, and a creamy custard base sweetened naturally with maple syrup, it delivers a perfectly moist texture balanced by a slight crunch. Ideal for cooler days or any time you crave a flavorful, homey treat, this recipe is simple to prepare, versatile for customizations, and fully plant-based.

Ingredients

Scale

Main Ingredients

  • 3 cups fresh pumpkin puree
  • 2 cups plant-based milk
  • 1 cup dairy (plant-based) cream
  • 1/2 cup maple syrup (natural)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 2 tablespoons natural gelling agent
  • 6 cups day-old bread cubes (about 1-inch pieces)

Optional Mix-ins

  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/3 cup dried cranberries or raisins (optional)
  • 1/3 cup dairy (plant-based) chocolate chips (optional)
  • 1/2 teaspoon ground ginger or cardamom (optional)
  • Use gluten-free bread cubes for gluten-free variation

Instructions

  1. Prepare the Bread: Cube your bread into roughly one-inch pieces. Use day-old or slightly dried bread to help it absorb the custard without becoming mushy. Spread the bread cubes evenly on a baking sheet and toast lightly in the oven to develop firmness and added flavor.
  2. Mix the Custard: In a large bowl, whisk together fresh pumpkin puree, plant-based milk, dairy (plant-based) cream, maple syrup (natural), ground cinnamon, ground nutmeg, vanilla extract (natural), vegetarian Worcestershire sauce (natural), and the natural gelling agent until smooth. This creates the creamy custard base full of comforting spices and flavor.
  3. Combine Bread and Custard: Gently fold the toasted bread cubes into the custard mixture, ensuring each piece is well coated. Allow the mixture to sit for about 15 minutes so the bread absorbs the custard thoroughly and flavors meld.
  4. Bake to Perfection: Transfer the custard and bread mixture into a lightly greased baking dish. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes or until the top is golden brown and the center is set yet moist. The natural gelling agent will help the pudding achieve a smooth, pudding-like consistency.

Notes

  • Use slightly dried or stale bread for better custard absorption and cohesive texture.
  • Fold the bread gently into the custard to maintain some bite and contrast in texture.
  • Taste your custard batter before baking and adjust spices to your preference for a balanced flavor.
  • Allow the pudding to cool slightly before serving to enhance flavor and texture.
  • If adding nuts or dried fruits, stir them in at the end to prevent sogginess.
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of recipe)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Pumpkin Bread Pudding, Plant-Based Dessert, Autumn Dessert, Warm Spices, Cozy Desserts

Find it online: https://classicrecipehub.com/pumpkin-bread-pudding/