Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Bread Pudding

Pumpkin Bread Pudding

  • Author: Anthony
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Plant-based, Vegetarian

Description

Cozy up with creamy Pumpkin Bread Pudding made with plant-based milk and warm spices for the ultimate comfort dessert any time. This dish captures the essence of fall while offering a rich, velvety texture that feels like a warm hug on a chilly day. Perfectly spiced with cinnamon, nutmeg, cloves, and a subtle umami touch from vegetarian Worcestershire sauce (natural), Pumpkin Bread Pudding turns simple ingredients into a delightful treat that brings joy with every bite.

Ingredients

Scale

Bread Base

  • 4 cups stale bread slices, cubed

Pudding Mixture

  • 1 cup canned pumpkin puree
  • 2 cups plant-based milk
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tsp natural vanilla extract (natural)
  • 1 tsp natural gelling agent

Optional Variations

  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup dried cranberries or raisins (optional)
  • 1/3 cup plant-based chocolate chips (optional)
  • 1/2 tsp cardamom or ginger (optional)
  • Maple syrup or caramel sauce (natural) for drizzling (optional)

Instructions

  1. Prepare the bread and pumpkin mixture: Cube the stale bread into bite-sized pieces and set aside. In a large bowl, whisk together the canned pumpkin puree, plant-based milk, brown sugar, cinnamon, nutmeg, ground cloves, vegetarian Worcestershire sauce (natural), and natural vanilla extract (natural). Add the natural gelling agent and mix well until smooth.
  2. Combine bread and pumpkin mixture: Gently fold the bread cubes into the pumpkin-spiced custard, ensuring each piece soaks up the creamy liquid. Let the mixture sit for about 10 minutes so the bread absorbs flavor and moisture evenly.
  3. Bake the pudding: Preheat your oven to 350°F (175°C). Grease a baking dish and transfer the soaked bread mixture into it. Bake for approximately 45 minutes until the pudding is set, golden on top, and lightly firm to the touch. The natural gelling agent helps the pudding hold its shape while staying soft inside.
  4. Cool and serve: Allow the pudding to cool slightly before serving to let the flavors meld and the texture settle. Serve warm or at room temperature for the best comfort experience.

Notes

  • Choose day-old or slightly stale bread for the best custardy texture.
  • Do not over-soak the bread to avoid sogginess.
  • Bake at moderate heat to cook evenly without drying out the top.
  • Adjust cinnamon and nutmeg to taste, but keep a pinch of cloves for warmth.
  • Let the pudding rest slightly after baking for easier slicing and deeper flavor.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/6 of recipe)
  • Calories: 250
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Pumpkin Bread Pudding, plant-based dessert, autumn dessert, pumpkin recipe, cozy dessert, vegetarian bread pudding

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