If there’s bread pudding on a dessert menu, I’m the first to order it. I’m not sure there is any better dessert out there, in fact! When I came across this Love & Lemons dairy-free pumpkin bread pudding on Pinterest, I knew I had to try it out. And it was even better than I could have imagined. It’s gooey and sweet and maple-y and pumpkin-y and couldn’t be easier to make.
The best part is that it’s sweetened only with maple syrup (the powdered sugar topping really just for looks) and it’s 100% dairy-free (although you could swap in real milk if you want). The only problem is that it’s hard not to eat the whole batch in one sitting!
Pumpkin Bread Pudding
Serves 6 (or 1 if you’re really hungry). Original recipe found here.
– 3/4 cup canned pumpkin puree
– 1 cup full fat coconut milk
– 1/2 cup oat milk (or milk of your choice)
– 1/2 cup maple syrup
– 4 eggs
– 1 tsp cinnamon
– Pinch of nutmeg
– 1/8 tsp salt
– 1 loaf challah or brioche bread, cubed (about 5 cups)
– Powdered sugar to top (optional)
– Chopped pecans to top (optional)
1. Pre-heat oven to 350.
2. In a medium-sized bowl, whisk together the pumpkin, coconut milk, almond milk, maple syrup, eggs, cinnamon, nutmeg, and salt.
3. Place the cubed bread in a larger bowl and pour the mixture over the bread pieces. Stir gently, just until it all gets coated (I used my hands for this).
4. Scoop the mix into a greased baking dish
5. If you’re using fresh bread, you don’t need to let it sit, but if your bread is a little stale, let it sit in the fridge for at least 30 minutes before you bake it.
6. Bake for 25-30 minutes or until the top becomes golden brown and the inside starts to set but is still gooey.
7. Top with powdered sugar and serve with ice cream (optional).
Photo by Julia Dags.