Pumpkin Bread Pudding embodies the essence of fall, merging the warm spices of the season with the comforting, custard-like texture of bread pudding. This delightful dish serves as a cozy dessert, perfect for family gatherings or intimate dinners.
Why We Love This Pumpkin Bread Pudding Recipe
This Pumpkin Bread Pudding is more than just a dessert; it’s an experience that indulges your senses. You will love how versatile it is, making it suitable for holidays, special occasions, or simple weeknight treats. The inclusion of pumpkin brings not only flavor but also the nutritional benefits of vitamins and fiber, making this a slightly healthier alternative to traditional desserts. Additionally, the recipe is easily adaptable, allowing you to incorporate your favorite spices or substitute ingredients based on availability or dietary preferences.
Ingredients about Pumpkin Bread Pudding
To create this delightful vegan dish, you’ll need the following ingredients:
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large flaxseed eggs (4 tbsp ground flaxseed mixed with 12 tbsp water)
- 1 1/2 cups unsweetened almond milk
- 1 cup coconut milk
- 1 (15 oz) can pumpkin puree
- 1 tsp vanilla extract
- 1 (16 oz) loaf hearty crusty French bread (vegan), cut into 1-inch cubes
- Vegan salted caramel sauce, for serving
- 1/2 cup toasted pecans, chopped, for serving
- Vegan sweetened whipped cream, for serving
How to Make Pumpkin Bread Pudding Directions
Begin your culinary journey by preheating your oven to 350 degrees Fahrenheit, creating a warm environment for your dessert to bake perfectly. In a large mixing bowl, combine the packed light brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Whisk the dry ingredients together until well blended.
Next, prepare your flaxseed eggs by mixing the ground flaxseed with water; let it sit for about 5-10 minutes until it thickens. This will serve as your vegan egg substitute, providing moisture and binding power in the recipe. Add the flaxseed egg mixture to your dry ingredients, joining in the unsweetened almond milk, coconut milk, pumpkin puree, and vanilla extract. Whisk everything together until the mixture is smooth and thoroughly combined.
In an XL mixing bowl, place the cubed French bread. Pour the pumpkin mixture evenly over the bread cubes, ensuring each piece is adequately coated. Gently toss everything together, taking care not to break the bread cubes. After mixing, allow the dish to rest for about 10 minutes; this step ensures the bread fully absorbs the creamy pumpkin goodness.
Once rested, transfer the mixture into a buttered 12×8-inch or 13×9-inch baking dish. Spread it out evenly for even cooking. Bake the pudding in the preheated oven for approximately 45-50 minutes, or until it appears set and a toothpick inserted into the center comes out clean. After baking, remove it from the oven and let it cool for a few moments. Then, it’s time for the best part—serving.
How to Serve Pumpkin Bread Pudding
When it comes to serving your Pumpkin Bread Pudding, allow your creativity to shine. Slice the pudding into generous portions and serve warm. For an inviting touch, drizzle vegan salted caramel sauce over each piece, adding a sweet contrast to the warm spices. Sprinkle on the chopped toasted pecans for a delightful crunch that complements the creamy texture beautifully.
For an extra treat, dollop vegan sweetened whipped cream on top. This not only makes for an aesthetically pleasing presentation but also adds an enjoyable creamy layer to the dish. Your guests will be delighted by the flavors and the comforting nature of this dessert, making it an unforgettable highlight of any meal.
Expert Tips: Pumpkin Bread Pudding
To take your Pumpkin Bread Pudding to the next level, consider these expert tips. First, use stale bread for an even better texture, as it soaks up the pumpkin mixture without becoming too mushy. If you don’t have stale bread, simply leave fresh bread out for a few hours or toast it lightly to dry it out.
Don’t hesitate to experiment with spices; add a pinch of cardamom or allspice for a unique twist. If you prefer a sweeter bread pudding, feel free to increase the sugar by a couple of tablespoons or enhance the toppings with more caramel or pecans.
Another brilliant tip is to allow the pudding to cool to room temperature before serving. This helps the flavors meld together, intensifying the overall taste experience. If making ahead of time, you can prepare the mixture a day in advance, refrigerate it, and bake it the next day. Just remember to add a few extra minutes to the baking time if you start with a cold mixture.
How to Store Pumpkin Bread Pudding
Storing your Pumpkin Bread Pudding is simple. Allow any leftovers to cool completely, then transfer them to an airtight container. This will help retain moistness while protecting it from external odors. Refrigerate the pudding where it will last for about 3-4 days. When you’re ready to enjoy again, simply reheat individual portions in the microwave or oven until warmed through.
For longer-term storage, consider freezing your bread pudding. Place it in a freezer-safe container and it can last up to 2-3 months. When you’re ready to indulge, simply thaw it in the refrigerator overnight and reheat before serving, appending topping of your choice to make it fresh.
Variation of Pumpkin Bread Pudding
There are countless ways to customize your Pumpkin Bread Pudding, turning a classic recipe into something uniquely yours. For those who enjoy a fruit contrast, try adding fresh cranberries or diced apples to the mix. These flavors harmonize wonderfully with pumpkin and can elevate the dish to new heights.
If you desire a nutty flavor profile, swap out the pecans for walnuts or even add some almond butter to the mixture for a creamy richness. For a chocolate twist, consider drizzling some vegan chocolate sauce on top or folding vegan chocolate chips into the mixture before baking.
You can even make it festive by blending in holiday spices such as peppermint or nutmeg, transforming your Pumpkin Bread Pudding for seasonal celebrations. The variations are limited only by your imagination, enabling you to create a personalized masterpiece each time.
FAQ
What is pumpkin bread pudding?
Pumpkin Bread Pudding is a rich, custardy dessert made by soaking bread cubes in a spiced pumpkin mixture and then baking until set. It provides comforting flavors of fall with each bite.
Can this recipe be made vegan?
Absolutely! This recipe can be easily made vegan by substituting eggs with flaxseed eggs and using non-dairy milk options like almond and coconut milk.
How long does pumpkin bread pudding keep?
When stored in an airtight container in the fridge, your Pumpkin Bread Pudding will stay fresh for about 3-4 days. You can also freeze it for longer storage.
What can I serve with pumpkin bread pudding?
Pumpkin Bread Pudding is delightful on its own, but it can be enhanced by serving with vegan whipped cream, salted caramel sauce, or toasted nuts to add extra flavor and texture.
Can I make the pudding ahead of time?
Yes, you can prepare the mixture a day in advance, refrigerate, and bake when you are ready to serve. Just remember to add a few extra minutes to the baking time if the mixture is cold.
Pumpkin Bread Pudding
Ingredients
Dry Ingredients
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 4 large flaxseed eggs (4 tbsp ground flaxseed mixed with 12 tbsp water) Make flaxseed eggs by mixing flaxseed with water and letting sit for 5-10 minutes.
- 1.5 cups unsweetened almond milk
- 1 cup coconut milk
- 1 15 oz can pumpkin puree
- 1 tsp vanilla extract
Main Ingredients
- 1 16 oz loaf hearty crusty French bread (vegan), cut into 1-inch cubes Stale bread works best.
- Vegan salted caramel sauce for serving
- 1/2 cup toasted pecans, chopped, for serving
- Vegan sweetened whipped cream for serving
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the packed light brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Whisk until well blended.
- Prepare the flaxseed eggs by mixing ground flaxseed with water; let it sit for about 5-10 minutes.
- Add the flaxseed egg mixture, unsweetened almond milk, coconut milk, pumpkin puree, and vanilla extract to the dry ingredients. Whisk until smooth.
- In an XL mixing bowl, place the cubed French bread and pour the pumpkin mixture over it. Gently toss to coat the bread evenly.
- Allow the mixture to rest for about 10 minutes for the bread to soak up the pumpkin mixture.
- Transfer the mixture into a buttered 12x8-inch or 13x9-inch baking dish. Spread it out evenly.
Baking
- Bake in the preheated oven for approximately 45-50 minutes, or until set. A toothpick inserted in the center should come out clean.
- Remove from oven and allow to cool briefly before serving.
Serving
- Slice into generous portions and serve warm, drizzled with vegan salted caramel sauce and topped with chopped toasted pecans and whipped cream.