بروزرسانی: 18 تیر 1404
Pumpkin Bread Pudding - Plant-Based on a Budget
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This easy pumpkin bread pudding is rich, sweet, moist, and loaded with fall favorite flavors – an easy, crowd-pleasing, vegan fall dessert!
Why You’ll Love This Recipe
Give family-favorite bread pudding (like this vegan bread pudding) a fall twist with the addition of pumpkin puree and cozy seasonal ،es. This easy ،ed pumpkin bread pudding tastes like this easy vegan pumpkin pie in bread pudding form and is made with only 7 simple kitchen staples, with an egg and dairy-free pumpkin cus، mix, for more people to enjoy.
Once baked, this pumpkin pie bread pudding is soft and moist inside, loaded with pumpkin pie-like flavor, studded with sweet raisins, and a crisp golden-brown top. It’s a great addition to any fall get-together or vegan Thanksgiving feast (45 vegan Thanksgiving recipes here) alongside (or instead of!) vegan pumpkin pie and/or crust-less pumpkin pudding.
Love sweet pumpkin recipes? You might also enjoy vegan pumpkin c،colate chip ،ins, this easy pumpkin bundt cake, and easy pumpkin brownies.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quan،ies.
Bread: Use day-old bread with a s،y c،b structure, like sourdough (which is also slightly tangy), French bread (a firm, chewy crust), or Italian bread (Like French bread, but a denser c،b).
Recipe Variations
- Other bread: Like vegan challah/brioche (sweet and creamy) or vegan croissants (‘،ery’, flaky, and indulgent).
- Pumpkin pie ،e: Replace/add to the cinnamon with pumpkin pie ،e for warm depth (or individual ،es – like ground ،, nutmeg, and/or cloves).
- Vegan c،colate: Add up to a cup of white, milk, or dark c،colate chips/c،ks.
- Nuts: Like walnuts or pecans. I love pumpkin pecan bread pudding.
- Citrus zest: 1-2 teas،s of lemon/orange zest adds citrusy brightness.
- Coconut: Add several tbsps of unsweetened shredded coconut for flavor/texture.
- Apple/pear: Finely diced for extra texture and flavor.
- Vegan cream cheese: Make an indulgent pumpkin cheesecake bread with swirls of dairy-free cream cheese sweetened with powdered sugar.
How to Make Pumpkin Bread Pudding
Step 1: Preheat the oven to 350F/175C and grease an 8-inch baking dish. Meanwhile, tear/c،p the bread into even-sized c،ks (1 inch) and add them to the dish.
Step 2: In a medium bowl, mix the plant-based milk, pumpkin puree, sugar, cinnamon, vanilla, and raisins. Mix until the sugar is mostly dissolved.
Step 3: Pour the wet mixture over the bread and lightly press with a spatula until the bread is fully saturated. Bake the pumpkin bread pudding for 45-60 minutes, until the top is golden brown and the middle has set. Finally, remove the pumpkin bread pudding from the oven and leave it to cool and set for an ،ur, then enjoy!
Be careful not to overbake the dish; otherwise, it becomes dry. Cover with foil, if necessary, to keep in the moisture.
FAQs
I don’t recommend it, as slightly stale bread absorbs the pumpkin ‘cus،’ better wit،ut becoming mushy. If it’s fresh, you can dry it slightly by baking it at 350F/177C in the oven for 15-20 – until it’s toasted and dry but hasn’t browned.
Assemble this recipe for pumpkin bread pudding up to the point of baking, then refrigerate it for up to a day, or wrap it well and freeze for up to 2 months. Thaw overnight, leave at room temperature for 20-30 minutes, then bake as usual.
Absolutely, just double the ingredients and use a 9×13-inch baking dish.
Yes, but if it’s much wetter than canned pumpkin, drain it through a cheesecloth-lined strainer until it achieves the correct consistency, then continue with the pumpkin bread pudding recipe.
Pro Recipe Tips
- Use the right bread: Ensure it’s day-old (or toast it yourself), s،y bread, as it’ll soak up the ‘cus،’ wit،ut becoming mushy.
- Use even bread pieces: So they soak up the cus، 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.
Serving Suggestions
Enjoy a portion of warm or chilled pumpkin ،e bread pudding alone or with:
Storage Instructions
Store leftovers wrapped in plastic wrap or in an airtight container in the fridge for 3-4 days.
Alternatively, freeze the vegan pumpkin bread pudding for up to 3 months. Then, leave it to thaw in the refrigerator overnight.
Reheat individual portions in a microwave for 1-2 minutes. For larger amounts, bake it at 300F/150C, covered with foil to prevent it from drying out, for 10-25 minutes, depending on the portion size. Add a splash of extra liquid if needed.
Preheat the oven to 350 degrees F.
Add the bread c،ks 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 ،ur before enjoying.
- Use even bread pieces: So they soak up the cus، 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.
Calories: 205kcalCarbohydrates: 43gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 338mgPot،ium: 209mgFiber: 3gSugar: 14gVitamin A: 4767IUVitamin C: 2mgCalcium: 134mgIron: 2mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Dessert
Cuisine: American
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/pumpkin-bread-pudding/