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vegan bread pudding on a blue plate

Cozy WFPB Pumpkin Bread Pudding

Melissa Champagne
Warm, cozy, and naturally sweet, this vegan Pumpkin Bread Pudding made with Dave’s Killer Bread, pumpkin purée, and date paste is a wholesome fall treat that’s soft, custardy, and irresistibly easy to make.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 153 kcal

Ingredients
  

  • 8 cups Dave's Killer Bread
  • 2 cups unsweetened soy milk
  • ¾ cup pumpkin purée unsweetened
  • 1/2 cup date paste
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • ½ cup raisins or chopped dates, figs, or other unsweetened dried fruit

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a large (9X13) Pyrex glass, whisk together the plant milk, pumpkin purée, date paste, cinnamon, raisins, and vanilla.
  • Add the bread chunks, tossing gently to coat.
  • Bake for 35–45 minutes, until the top is golden and set.
  • Let it cool slightly before serving. Optionally top with a drizzle of blended date caramel or warm fruit compote or even maple syrup!

Nutrition

Calories: 153kcalCarbohydrates: 29gProtein: 8gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 152mgPotassium: 331mgFiber: 4gSugar: 8gVitamin A: 3716IUVitamin C: 1mgCalcium: 138mgIron: 2mg
Keyword casserole, pumpkin
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