Vegan Pumpkin Bread Pudding
A comfort food classic with seasonal pumpkin spice, and no dairy or eggs required! It only takes minutes to prepare, and is a delicious autumn or holiday dessert.
Prep Time 10 minutes mins
Servings 10
9 cups bread stale, cubed 1 cup raisins 1.25 cup plant based milk I used unsweetened almond 15 oz pumpkin puree ¾ cup maple syrup 4 tbsp arrowroot powder 2 tbsp molasses 1 tablespoon pure vanilla extract 1 tablespoon pumpkin pie spice ¾ tsp salt
In a large bowl, whisk together all of your ingredients except for the bread and raisins.
Spray or grease a large casserole or au gratin dish.
Spread your bread cubes and raisins evenly on the bottom of the dish.
Pour your pumpkin mixture evenly over the bread cubes. Cover, and refrigerate for 30 minutes.
Preheat your oven to 350°F. Bake your bread pudding for 30 minutes or until cooked through.
Enjoy warm with a scoop of your favorite sauce and/or some vegan vanilla ice cream or whipped topping.
Calories: 731 kcal Carbohydrates: 143 g Protein: 23 g Fat: 8 g Saturated Fat: 2 g Sodium: 1330 mg Potassium: 712 mg Fiber: 11 g Sugar: 32 g Vitamin A: 6614 IU Vitamin C: 3 mg Calcium: 386 mg Iron: 9 mg