This Vegan Pumpkin Bread Pudding is warm, spiced and perfect for cozy sweater weather! It’s soft on the inside, and crispy around the edges. Oil-free, and can be made gluten-free as well.
Bread pudding is essentially bread soaked and baked in a custard. But vegan pumpkin bread pudding? Talk about the perfect fall breakfast!
I live in Malaysia, and instead of having fall or winter at this time of the year, we have rainy season. Lately, I’ve been craving something warm and comforting for breakfast, and this bread pudding has me feeling wrapped up in a bundle of blankets.
This vegan pumpkin bread pudding isn’t mushy, neither is it dry. It’s perfectly soft in the middle with crispy edges! You could also adjust the amount of sugar in the custard to your liking. I always add the lesser amount of sugar, because I like to top my bread pudding with sweet things anyway.
What you’ll need to make vegan pumpkin bread pudding
- flax egg
- pumpkin puree
- non-dairy milk of your choice
- brown sugar
- cinnamon
- nutmeg
- ginger powder
- bread, cut into cubes. Use gluten-free if necessary.
- walnuts to top
Substitutions and tips
- I haven’t tried, but a chia egg should work in place of a flax egg.
- If you want a richer bread pudding, use coconut milk because it has a higher fat content.
- You can sweeten this bread pudding with any sweetener of your choice! Brown sugar, molasses, coconut sugar or even white sugar will work fine. The purpose of sugar in this recipe is just to sweeten.
- If you’re missing some of the spices, simply use cinnamon or swap everything for pumpkin pie spice.
- I recommend using a sturdier bread like sourdough or baguette, to prevent things from getting mushy.
- Feel free to swap walnuts for any nuts or seeds of your choice! Walnuts pair well with cinnamon and pumpkin, but it’s also there for a textural crunch.
How to scale this recipe
This vegan pumpkin bread recipe serves 2-3 people. To scale this recipe, simply double or triple the amount of ingredients and use a larger pan. There is a button in the recipe box below that helps you do this automatically. Baking time may vary based on the pan, but the thinner the layer of bread pudding, the shorter the time required to bake.
Vegan pumpkin bread pudding can also be enjoyed as a dessert. I topped it with my homemade coconut lemon sauce, syrup, and an extra dash of cinnamon. This was literally, SO GOOD, you have to try it!
*I used Snappea Simply Unsweetened Pea Milk. Use my discount code “SNAPWITHKRISS” for 20% off and free shipping!
If you liked this recipe, here are a few more I know you’ll love:
- Easy Classic Banana Bread (Vegan | Refined Sugar-Free | Small Batch)
- Vegan Pumpkin French Toast (Gluten-Free | Oil-free | 15 Min | 5 Ing)
- Vegan Pumpkin Cinnamon Rolls (Oil-Free)
- Chinese Pumpkin Cakes/南瓜饼 (Vegan + Gluten-Free)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Pumpkin Bread Pudding (OF)
Ingredients
- 1 flax egg*
- 100 g pumpkin puree
- 120 ml non-dairy milk**
- 30 g brown sugar more to taste
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ginger powder
- 250 g bread cut into cubes
- 30 g walnuts raw*** and chopped roughly
Instructions
- Preheat the oven to 180°C and grease a 8 x 4 x 3 inch loaf tin.
- Whisk all the custard ingredients together. Fold in the bread cubes, making sure everything is well coated. If you're using a hard bread like baguette, let sit for 5 minutes before baking.
- Transfer to the loaf tin and bake for 20 minutes. Sprinkle chopped walnuts over the top and bake for another 10 minutes.
- Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm with toppings of your choice. Enjoy!
Notes
