- 9 cups bread stale, cubed
- 1 cup raisins
- 1.25 cup plant based milk I used unsweetened almond
- 1 can pumpkin puree
- 3/4 cup maple syrup
- 4 tbsp arrowroot powder
- 2 tbsp molasses
- 1 tbsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 3/4 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: 731kcal | Carbohydrates: 143g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Sodium: 1330mg | Potassium: 712mg | Fiber: 11g | Sugar: 32g | Vitamin A: 6614IU | Vitamin C: 3mg | Calcium: 386mg | Iron: 9mg