Vegan Pumpkin Bread Pudding
Vegan Pumpkin Bread Pudding takes roughly 1 hour and 20 minutes from beginning to end. One portion of this dish contains roughly 5g of protein, 2g of fat, and a total of 187 calories. This lacto ovo vegetarian recipe serves 8 and costs 68 cents per serving. If you have ground nutmeg, crusty bread, crystallized ginger, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 40 would say it hit the spot. It is brought to you by Go Dairy Free. Overall, this recipe earns a solid spoonacular score of 71%. Users who liked this recipe also liked Vegan Pumpkin Bread Pudding, Vegan Peach Bread Pudding topped with Vegan Iced Tean Ice Cream, and Pumpkin Spice Chia Seed Pudding (Paleo, Vegan).
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
1 Tablespoons Cornstarch
1/2 Pound Crusty Bread (wheat-based or gluten-free)
1/4 cup Crystallized Ginger, Chopped Fin
1/2 cup Dark Brown Sugar, packed
1 Tablespoons Dark Rum
3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1 cup Plain Soymilk [or milk alternative]
1 cup Pumpkin Puree
Equipment:
baking pan
oven
spatula
whisk
bowl
frying pan
Cooking instruction summary:
Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.First, slice your 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 – 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. It will taste good no matter what, so it doesn’t matter if it’s bit a ugly! Serve warm with caramel, whipped creme, or maybe even fudge sauce.
Step by step:
1. Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.First, slice your bread into 1 inch cubes, and set aside.
2. 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.
3. Pour the lumpy mixture into your prepared pan, and smooth the pieces down into an even layer.
4. Let stand for 10 minutes at room temperature for the liquids to soak in a bit, and then bake for 45 – 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!
5. 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. It will taste good no matter what, so it doesn’t matter if it’s bit a ugly!
6. Serve warm with caramel, whipped creme, or maybe even fudge sauce.
Nutrition Information:
covered percent of daily need
