Pumpkin Bread Pudding

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

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 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!

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS RECIPE

For more recipes like this one click the links below!

Vegan Rice Pudding

Vegan Crème Brûlèe Recipe

Two Ingredient Chocolate Mousse

Pumpkin Bread Pudding with Spiced Whipped Cream

 

Print

Prep time

15 mins

Bake time

40 mins

Total time

55 mins

 

I am using Follow Your Heart Vegan Egg here, since I really like how it reacts in custards. But if you don't have that or don't want it to buy it just use an additional 2 Tbs of cornstarch

Serves: serves 10

Ingredients

• 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

Instructions

1. 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.
2. Chop it into 1" chunks and place in an 8" x 8" baking dish with the raisins
3. Combine the vegan egg with the cold water and whisk smooth
4. 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
5. Add the soy milk and whisk everything smooth then pour over the pumpkin bread in the baking dish
6. Bake in water bath in a preheated 350°F oven for 40 minutes
7. The pudding will be set and start to bubble just slightly
8. Remove from the oven and cool before serving with coconut whipped cream
9. Be sure to refrigerate the can(s) of coconut milk the night before
10. Scoop the fat from the top of the can and discard the liquid (or use it for smoothies or other recipes)
11. Whip it with the sugar and vanilla extract to stiff peaks

Notes

Pumpkin bread pudding must be kept refrigerated but is best served warm (in my opinion) many people eat it cold though!

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