VEGAN Pumpkin Bread Pudding | EASY Dessert for Autumn & the Holidays! *OIL-FREE*

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are often less expensive than pecans.

Start by cubing about 6 to 7 cups of stale bread, or fresh bread that has been toasted in the oven for a few minutes to dry it out.

Place the cubed bread in a baking dish and spray it lightly with cooking spray.

In a blender, combine 1 pound of pumpkin (canned or roasted), 8 oz of tofu, and 3/4 cup of plant milk (soy, oat, or a mix).

Add 2 tablespoons of corn starch and 1 cup of maple syrup to the blender.

Add 1 teaspoon of cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of grated nutmeg, and 1/2 teaspoon of sea salt to the mixture in the blender.

Blend the mixture until smooth and creamy.

Pour the pumpkin mixture over the cubed bread and mix well, ensuring all pieces are coated.

If desired, add raisins to the mixture before baking.

Preheat the oven to 350°F (175°C).

Bake the bread pudding in the oven for 30 to 40 minutes until set and golden on top.

While the pudding is baking, prepare a sauce by blending 1 cup of cashew cream with 3/4 cup of maple syrup, 1 tablespoon of rum (optional), and some vanilla extract or vanilla bean seeds.

Cook the sauce in a pot until it thickens, then set aside until the bread pudding is ready.

Once the bread pudding is done, serve it warm with the sauce drizzled on top or with vegan whipping cream or ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens