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+ servings
vegan pumpkin bread pudding

Vegan Pumpkin Bread Pudding

This Vegan Pumpkin Bread Pudding is the ultimate healthy fall recipe. It's made with whole foods plant based ingredients, and is a great way to sneak in some extra vegetables this fall. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!
5 from 9 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 6 people

Equipment

Ingredients
  

For The Pumpkin Bread Pudding:

For The Caramel Pecan Layer:

For The Maple Cream Glaze:

Instructions
 

  • First, cut you slightly stale bread into chunks. It shouldn't be too stale, but it should also not be super fresh. My loaf was about three days old. Don't worry about chopping the bread neatly either. The chunks should be completely random in bite size pieces.
  • Next, combine the remaining pumpkin bread pudding layer ingredients together in a large bowl and mix until smooth. Add the chunks of bread to the mixture and let soak for about 25 minutes in the fridge.
  • Preheat the oven to 350. After the bread has soaked, place it into a brownie pan and place in the oven to bake for 40 minutes.
  • While the pumpkin bread pudding is baking, make the caramel pecan layer. Simply make the 2 ingredient caramel according to instructions, and add the chopped pecans. Mix until smooth.
  • Once the 40 minutes are up, remove the bread pudding and cover with the caramel pecan layer. place back in the oven to bake for 10 more minutes.
  • While it's back in the oven make the maple cream by combining both ingredients and mixing until smooth. Once the 10 minutes are up, remove from heat and allow to chill for 10 minutes. You can enjoy warm right away, or allow it to chill completely. Top with the maple cream, and enjoy!
Keyword autumn, bread pudding, fall recipes, pumpkin, vegan pumpkin bread pudding, Vegan thanksgiving side dish
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