Vegan Pumpkin Bread Pudding

Vegan pumpkin bread pudding full of pumpkin pie spices. You would never guess this pumpkin bread pudding is egg- and dairy-free.
Course Breakfast, Dessert
Cuisine refined sugar-free, soy-free, vegan, vegetarian
Keyword vegan pumpkin bread pudding
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Total Yield 6 servings
Calories Per Serving 247 kcal
Author Yup, it's Vegan


  • 4 cups cubed leftover bread (see notes)
  • 1 and 1/4 cups plain, unsweetened almond milk divided
  • 1 tbsp coconut oil (soft or melted state)
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 cup maple syrup
  • 1/3 cup raw cashews soaked overnight
  • 1 cup pumpkin puree (not the pie filling, just plain pumpkin)
  • 3 tbsp cornstarch
  • 2 tbsp rum (or whiskey or other dark liquor of choice; or replace with 1 tbsp extra almond milk)
  • 1/2 tbsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp sea salt (use less if your bread is salty)


  1. Preheat the oven to 350 degrees Fahrenheit. If your cubed bread is not stale, spread it out in a single layer on a baking sheet. Bake the bread, checking on it every 5 minutes, just until the moisture has gone away and the bread is firm and crisp. Leave the oven on.

  2. Lightly grease a loaf pan and set aside.
  3. In a blender or food processor, combine 1 cup of the almond milk, coconut oil, sugar, maple syrup, cashews, and pumpkin puree. Blend until completely smooth, which may take a couple of minutes in a food processor. Pour the mixture into a bowl, through a mesh sieve if it has any grittiness to it.
  4. Whisk together the cornstarch with with the reserved almond milk until there are no lumps, and stir it into the mixture in the bowl. Stir in the liquor or additional milk, vanilla and almond extracts, spices, and salt. Taste the mixture and add more spices if desired.
  5. Place about half of the bread pieces in the greased loaf pan. Toss the other half of the bread in the bowl with the pumpkin pudding mixture; let sit for a minute. This is so that the top half of the bread pudding absorbs enough moisture.
  6. Pour the mixture with the additional bread pieces over the pieces in the bowl.

  7. Bake for about 25 minutes, or until the pudding has set, and it feels springy when you press gently on the top.

  8. Let cool 5 minutes before eating. Serve (if desired) with ice cream or additional maple syrup. Store for up to 5 days in the fridge, covered with plastic wrap.

Recipe Notes

Substitute all of the spices with pumpkin pie spice, if desired.

Fluffy white bread works best - I've used baguette, brioche, etc. I have also made a variation of this bread pudding using stale whole wheat Hawaiian rolls.

Nutrition Facts
Vegan Pumpkin Bread Pudding
Amount Per Serving (1 sixth recipe)
Calories 247 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 110mg5%
Potassium 239mg7%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 3350IU67%
Vitamin C 0.8mg1%
Calcium 20mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.