• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Thanksgiving Recipes

    Vegan Pumpkin Bread Pudding

    Posted: Nov 4, 2018 ยท Updated: Jan 10, 2022

    Jump to Recipe Pin Recipe

    Any time is a good time for this delicious Vegan Pumpkin Bread Pudding made with wholegrain bread. Cinnamon, ginger, nutmeg and cloves add a festive touch. This recipe can be made with gluten-free bread.

    Closeup of vegan pumpkin bread pudding with a spoon in an oval white baking dish.

    The days are getting short and cold again and the holidays will be here before you know it. So here's a recipe to get you into the mood for winter and all the festivities that go with it. My Vegan Pumpkin Bread Pudding.

    Overhead photo of white bowl with pumpkin bread pudding and ice cream.
    White bowl with pumpkin pudding and ice cream.

    This is a decadent pudding. It's utterly delicious with a creamy, maple-sweetened custard sauce that seeps and soaks into the wholegrain bread, making it melt in your mouth as you take bite after bite. But you don't have to wait for dessert to eat it. It's healthy enough to eat for breakfast.

    Or, if you're someone who likes eating breakfast for dinner, you wouldn't go wrong with this pudding.

    What's not to love here? There's pumpkin here, so we have our veggies. And there's wholegrain bread here, so we have our healthy carbs. Tofu and cashews add lots of protein. In other words, it's a full meal in a baking dish.

    An oval baking dish with vegan pumpkin bread pudidng and a serving spoon.

    I use maple syrup to sweeten my custard sauce and it adds a rich note while keeping the sugary part of this dessert from getting unhealthy. Cloves, ginger, cinnamon and nutmeg add a wonderful, deep hint of spice that rounds out the creamy custard beautifully.

    This vegan Pumpkin Bread Pudding recipe comes together in minutes. Most of the prep work is done in the food processor and you don't have to leave the uncooked pudding standing overnight for the custard to soak into the bread, like some recipes call for.

    Here are some additional tips to mix things up, make your life a little easier, and ensure success:

    • Use any winter squash. Pumpkin is great, but butternut or kabocha would work here too.
    • You can roast your own squash. Cut into 1-inch cubes after peeling, toss with 1 teaspoon oil, and bake in a preheated 400 degree oven for 40 minutes or until a fork goes through cleanly and without resistance.
    • You don't need to make this pudding the night before, but no one says you can't. If you want to have an easier morning, assemble the pudding the previous night, place in the refrigerator covered tightly with plastic wrap, and bake the next morning (after taking off the cling wrap, of course!)
    • If you don't have maple syrup, or don't want to use it, go with another natural sweetener, like turbinado sugar.

    Related recipes

    • Vegan Apple Bread Pudding
    • Vegan Pumpkin Bread (with Maple Coconut Glaze)
    • Vegan Gluten-free Pumpkin Praline Tart
    • Chai-Spiced Vegan Pumpkin Cake
    • Vegan Pumpkin Brown Rice Pudding
    • More vegan breakfast recipes here.

    This recipe makes for 10-12 generous servings, so it's a great one to cook for a large group. I love serving it with a scoop of vanilla ice cream for dessert, or with some vegan whipped cream for breakfast. But you don't even need those bells and whistles. My favorite way to eat it is to just scoop it out of the baking dish with my fingers. Yum.

    Vegan Pumpkin Bread Pudding recipe:

    A bowl of vegan pumpkin bread pudding in a white bowl with ice cream and a spoon.
    Any time is a good time for this delicious Vegan Pumpkin Bread Pudding made with wholegrain bread. Cinnamon, ginger, nutmeg and cloves add a festive touch. This recipe can be made with gluten-free bread. #vegan #thanksgiving #pumpkin #pudding #breakfast #dessert HolyCowVegan.net

    Vegan Pumpkin Bread Pudding

    Any time is a good time for this delicious Vegan Pumpkin Bread Pudding made with wholegrain bread. Cinnamon, ginger, nutmeg and cloves add a festive touch. This recipe can be made with gluten-free bread.
    5 from 2 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Breakfast/Brunch/Dessert
    Cuisine: Vegan
    Keyword: bread, pudding, pumpkin
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings: 12 servings
    Calories: 201kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 15-oz can pumpkin puree
    • 1 cup raw cashews
    • ยฝ package (7 oz) extra firm tofu
    • 1 cup maple syrup
    • 1 teaspoon cinnamon (powdered)
    • ยฝ teaspoon nutmeg (powdered)
    • ยฝ teaspoon cloves (powdered)
    • ยฝ teaspoon ginger (powdered)
    • 2 teaspoon pure vanilla extract
    • 7-8 slices (8 cups) wholegrain or multigrain bread, cut into ยฝ-inch chunks
    Prevent your screen from going dark

    Instructions

    • Place the cashews in a high-powered blender with 3 cups water and blitz until very smooth. If your blender is not high-powered, soak the cashews first for at least 30 minutes.
    • In a food processor or a large bowl, whisk together the cashew milk, maple syrup, pumpkin puree, tofu, cinnamon, nutmeg, ginger, cloves and vanilla extract. You will need to blend the tofu separately first if you're not using a food processor in order to get it smooth. 
    • Spray a 9 X 12 inch baking dish with cooking spray. Arrange the cut pieces of bread in a single layer and pour over the custard evenly. Let the pudding stand at least 30 minutes, during which the bread will soak up a lot of the custard.
    • Preheat the oven to 350 degrees.
    • Just before baking, give the pudding a quick stir. Don't be too heavy-handed or you'll mush up the bread pieces.
    • Bake in the preheated oven for 45 minutes.
    • Serve with a scoop of vanilla ice cream or whipped cream.

    Nutrition

    Calories: 201kcal | Carbohydrates: 31.5g | Protein: 5.6g | Fat: 6.8g | Potassium: 255mg | Fiber: 2.8g | Sugar: 18.6g | Calcium: 60mg | Iron: 2.2mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « Vegan Cranberry Breakfast Bread
    Vegan Sausage and Grits Quiche »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Christian Joiner

      November 12, 2018 at 4:56 pm

      Instead of cashews, can I use coconut milk? If so, how many cups? Also do I have to use tofu?

      Reply
      • Vaishali

        November 27, 2018 at 10:29 pm

        Three cups! And the tofu gives it an extra creaminess.

        Reply
        • Joanne Annese

          November 22, 2020 at 6:48 am

          Can you use pumfu or something besides soy tofu

          Reply
          • Vaishali

            November 22, 2020 at 7:51 pm

            Yes! Pumfu would definitely work here.

            Reply
    2. Kathy

      November 10, 2018 at 10:33 am

      Am I to assume that wants the cashew cream is made, it will just be added to everything else (syrup, tofu, cinnamon, etc.)? After making the cashew cream, you donโ€™t really say what to do with that, and while it might be obvious to most people, I donโ€™t want to make a mistake. I would appreciate your comments. Thank you!

      Reply
      • Soymoon

        November 10, 2018 at 7:05 pm

        There's no mention of the cashew milk.
        Does it go in the custard?
        Does it go over the finished dish?

        Reply
      • Vaishali

        November 10, 2018 at 9:47 pm

        It gets blended with the rest of the custard ingredients in step 2!

        Reply
    3. Phyllis

      November 08, 2018 at 3:27 pm

      Did you mean Vegan vanilla ice cream? I would love to know the brand since I have been unable to find anything vegan that passes for "ice Cream".

      Reply
      • Vaishali

        November 08, 2018 at 5:07 pm

        Trader Joe's Soy Creamy. There are several vegan vanilla ice creams now on store shelves.

        Reply
    4. Andi

      November 05, 2018 at 8:12 pm

      5 stars
      We have breakfast for dinner sometimes to mix it up, and I made this bread pudding today for my four-year-old twins. They asked for seconds and thirds. It was so delicious, we polished off the whole pan. Thanks for this yummy recipe.

      Reply
      • Vaishali

        November 05, 2018 at 8:22 pm

        Hi Andi, so happy you guys liked it! ๐Ÿ™‚

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan