Pumpkin Bread Pudding with Sweet Rum Raisin Sauce
If you are still craving the fall flavor of pumpkin but are getting tired of pie, why not try this creamy pumpkin bread pudding? It delivers all the sweetness and flavor that you love, but in a brand new, more interesting way! The rum-soaked raisins become super tender and virtually melt into the pudding as it bakes in the oven. YUM! Scoop out a big serving and top with the sweet rum raisin sauce for a delicious treat.
Enjoy this with coffee in the morning, serve with a scoop of vegan ice cream after dinner, or simply enjoy as an afternoon pick me up! It’s a great way to serve up the best flavors of fall and winter in a delicious, light dessert. Plus, you can even make it ahead of time. Minimize the holiday stress and maximize the flavor – that’s what we call a win-win!
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Pumpkin Bread Pudding Recipe Tips
- If you’d like to add a little bit of texture to the pudding, throw in ¾ cups of chopped nuts.
- Prepare this bread pudding ahead of time and freeze for up to 2 months.
- Top with powdered sugar and fresh fruit for an extra festive presentation.
Pumpkin Bread Pudding Recipe
Ingredients
- 2 tbsp vegan butter, melted
- 1 loaf French bread
- 3/4 cup raisins
- 1/4 cup spiced dark rum
- 4 cups non-dairy milk
- 8 oz canned pumpkin puree
- 1 cup brown sugar
- 1 1/2 tbsp vanilla extract
- 1 1/2 tbsp pumpkin spice seasoning
- 1 tsp lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350℉. Melt the butter in a small pot over low heat.
- Slice the French loaf into 1-inch pieces then place into a large mixing bowl. Pour about 3/4 of the butter over the bread, toss to coat.
- Place the raisins and rum into a small bowl then stir.
- Add the milk, sugar, vanilla, pumpkin spice, and lemon juice to a blender. Process on high until smooth. Pour the mixture over the bread, stir, then allow to soak for 15 minutes.
- Separate the raisins from the rum. Reserve ¼ cup of raisins and the remaining rum for the sauce. Fold the other ½ cup of raisins into the bread pudding mixture.
- Drizzle the remaining butter into the bottom of a 9x9-inch casserole dish. Use a kitchen brush to coat the base and sides of the dish with butter. Transfer the soaked bread to the prepared casserole dish.
- Place the casserole into the oven and bake for 45-60 minutes, or until the edges are crisp and the top is golden brown. Remove from the oven and cool for 10 minutes.
- In a small mixing bowl, stir together the powdered sugar, remaining raisins, and rum. Continue to stir until smooth. To serve, scoop the bread pudding onto a serving plate and drizzle the rum sauce over top.
Notes
