Pumpkin Bread Pudding is one of those desserts that just doesn’t get much air time.
Loved by many but thought of by few.
If you have never tried bread pudding at all~this recipe is a great place to start your new love affair!
When I owned my bakery folks started asking for pumpkin bread at the beginning of September!
Pumpkin bread and the other pumpkin desserts didn’t normally hit the scene until early to mid October
Mostly because in New Jersey it could still be 75°F on October 1st!
But you know all about those people and their Pumpkin Everything Obsession!
So the demand got to be so great that Pumpkin Bread eventually made its way to the production list by the end of September
This opened the door for the next great thing~ Pumpkin Bread Pudding
Oh how I love a hefty scoop of warm pumpkin bread pudding loaded up with autumn spiced whipped cream!
I’ve added raisins to mine, but I know many people have an aversion to raisins so of course you can leave those out!
I thought dried cranberries or even pecans would be a nice addition, so you can really add anything you like or nothing at all
Of course you will have to make a recipe of Pumpkin Bread first
And who really ever has any of that leftover?
So you had better make two loaves of pumpkin bread
One for breakfast and one for bread pudding!
Notes for Success:
This recipe was formulated using The Vegan Egg by Follow Your Heart *not sponsored
If you do not have that, don’t want to buy it~ you can substitute it with an additional 1 Tablespoon of cornstarch
For those who like to use Just Egg you can use ½ cup total in place of the FYH and the cold water listed in the original recipe
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard or cheesecake is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
While this recipe is so simple it doesn’t need a video tutorial
I still made one!
For more recipes like this one click the links below!
- Soy Milk or any milk alternative of your choice 1½ cup (180ml)
- Vegan Butter or Margarine 2 Tablespoons (28g)
- Follow Your Heart Vegan Egg 2 Tablespoons *see notes for success above the recipe
- Cold Water ¼ cup (60ml)
- Ground Cinnamon 1 teaspoon
- Vanilla Extract 2 teaspoons
- Granulated Sugar or Maple Syrup ¼ cup
- Cornstarch 1 Tablespoon (10g)
- Raisins ½ cup
- 1 Baked Pumpkin Bread
- For the whipped cream: *optional
- 1 Can Full fat coconut milk refrigerated overnight OR Your choice vegan whipped cream~ store bought or my recipe click here
- Vegan Sugar 2 Tablespoons(28g)
- Vanilla Extract 1 teaspoon
- cinnamon for sprinkling
- Bake and cool your pumpkin bread recipe ahead of time and I like to put mine in the refrigerator to get it cold so it is easier to cut and keep in cubes.
- Chop it into 1" chunks and place in an 8" x 8" baking dish with the raisins
- Combine the vegan egg with the cold water and whisk smooth
- Melt the vegan butter and then add it to a mixing bowl with the sugar, cinnamon, cornstarch and the add the vegan egg paste, whisk smooth
- Add the soy milk and whisk everything smooth then pour over the pumpkin bread in the baking dish
- Bake in water bath in a preheated 350°F oven for 40 minutes
- The pudding will be set and start to bubble just slightly
- Remove from the oven and cool before serving with coconut whipped cream
- Be sure to refrigerate the can(s) of coconut milk the night before
- Scoop the fat from the top of the can and discard the liquid (or use it for smoothies or other recipes)
- Whip it with the sugar and vanilla extract to stiff peaks