Pumpkin Bread Pudding

Pumpkin Bread PuddingSimple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year. Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider
the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything. Recipe and photo contributed by Hannah Kaminsky, author of My Sweet Vegan*(reprinted by permission of the author).

Serves: 6 or more

  • 1/2 pound crusty bread
  • 1 cup pumpkin puree (fresh or canned)
  • 1 tablespoons cornstarch
  • 1/2 cup dark brown sugar, packed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of salt
  • 1 cup plain soymilk or other nondairy milk
  • 1 tablespoon dark rum
  • 1/4 cup crystallized ginger, finely chopped

Preheat your oven to 350 degrees F. and lightly grease a 9 x 13-inch baking dish.

Cut the bread into 1-inch cubes, and set aside.

Whisk together the pumpkin puree, cornstarch, sugar, spices, and salt in a large bowl. Once smooth and thoroughly combined, slowly drizzle in the soymilk and rum, and stir until the mixture is homogeneous. Toss in the bread cubes and crystallized ginger, and use a wide spatula to gently coat the bread with the pumpkin.

Pour the lumpy mixture into your prepared pan, and smooth the pieces down into an even layer. Let stand for 10 minutes at room temperature for the liquids to soak in a bit, and then bake for 45 to 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!

Let cool for about 15 minutes before serving. You can either take the time to make nice, neat slices like I did, or just grab a large spoon and scoop it out onto plates. Serve warm with Caramel Sauce.

Visit Hannah Kaminsky at BitterSweet.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

image_pdfimage_print

2 comments on “Pumpkin Bread Pudding

  1. Pingback: What Do Vegans Eat On Thanksgiving??

  2. Kayla

    Thank you for this great pumpkin bread pudding recipe. I have been looking for a recipe to try and will try this one out. Thanks again!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>