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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 731kcalCarbohydrates: 143gProtein: 23gFat: 8gSaturated Fat: 2gSodium: 1330mgPotassium: 712mgFiber: 11gSugar: 32gVitamin A: 6614IUVitamin C: 3mgCalcium: 386mgIron: 9mg
Tried this recipe?Let us know how it was!