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Pumpkin Bread Pudding delicious vegan desserts

Pumpkin Bread Pudding Recipe

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 9 servings

what you'll need
  

  • 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

let's do it
 

  • 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.

One Last Thing

Enjoy more vegan desserts with our Vegan Chocolate Silk Pie and Dairy-Free Pumpkin Cheesecake. Yum!
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