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Pumpkin Bread Pudding

Pumpkin Bread Pudding

  • Author: Christopher
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This easy Pumpkin Bread Pudding is a cozy and comforting dish perfect for breakfast or dessert. Featuring soft bread cubes soaked in a warmly spiced custard made with pumpkin puree and creamy plant-based milk, it bakes to a golden perfection that delights with every bite. Simple to prepare and versatile in flavor, it brings together classic autumn spices like cinnamon and nutmeg for a heartwarming treat that suits any occasion.

Ingredients

Scale

Base

  • 4 cups day-old bread cubes (about 1-inch pieces)

Custard Mixture

  • 1 cup pumpkin puree
  • 1 3/4 cups plant-based milk (almond, oat, or soy)
  • 3 large eggs
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vegetarian Worcestershire sauce (natural) (optional)
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Bread: Cut day-old bread into 1-inch cubes. Spread the cubes on a baking sheet and toast lightly in the oven for 5 minutes to dry them out further if desired, helping them better absorb the custard.
  2. Make the Custard Mixture: In a large bowl, whisk together pumpkin puree, plant-based milk, eggs, brown sugar, vanilla extract (natural), cinnamon, nutmeg, and cloves until smooth and fragrant. Stir in vegetarian Worcestershire sauce (natural) and salt to enhance the depth of flavor. Finally, whisk in the natural gelling agent gently until fully incorporated.
  3. Combine Bread and Custard: Place the toasted bread cubes evenly into a greased baking dish. Pour the custard mixture over the bread, pressing down lightly to ensure the bread is soaked thoroughly. Let the mixture rest for 10 minutes to absorb the custard well.
  4. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the pudding for 45 to 50 minutes or until the top is golden brown and the custard is set but still slightly soft inside. Test doneness by inserting a knife; it should come out mostly clean except for a few moist crumbs.

Notes

  • Choose sturdy breads like brioche (plant-based) or challah (plant-based) for best texture.
  • Use freshly ground spices for more intense flavors.
  • Allow the bread to soak the custard before baking to achieve a moist center.
  • Do not overbake; remove the pudding when it is set but still slightly jiggly for creaminess.
  • Let the pudding rest for 10 minutes after baking to firm up before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/6 of recipe)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 8g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 5.5g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 70mg

Keywords: pumpkin bread pudding, plant-based dessert, autumn dessert, gluten free bread pudding, cozy breakfast, pumpkin recipe

Find it online: https://easyrecipeplanet.com/pumpkin-bread-pudding/