Pumpkin Pie Bread Pudding

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Pumpkin Pie Bread Pudding

Can’t let some good (not cheap) plant based gluten free bread go to waste! Plus since the first time I tried some of this bread as toast, I thought about how it would be perfect for a bread pudding. So I did a good amount of bread pudding research, both vegan and not. I discovered, most traditional ones had way too much oil and way too much sugar for my liking. Luckily when I looked into pumpkin bread pudding, the oil was reduced. But I did it with minimal oil. I think you could almost omit it if you were trying to do things oil free.

I found this awesome plant based gluten free bread from Little Northern Bakehouse at Sprouts in the refrigeratorated bread section, it’s also at Mother’s Market if you are in Southern California. The best vegan gluten free bread I’ve had from a store. 



6 pieces of stale bread, ripped into small chunks

3/4 Cup Pumpkin (cooked)
1/2 Cup Coconut Sugar
2 TBS Coconut Oil (softened)
*4 TBS Aqua Faba (chickpea water)
1/2 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/4 Cup Maple Syrup
3/4 Cup Nondairy Milk of choice

Optional Chocolate Drizzle
1/3 cup vegan chocolate chips
1/2-1 TBS nondairy milk
1/2 tsp vanilla
pinch of salt

*Aqua Faba is the water/liquid that is drained from a can of chickpeas, it works as an excellent egg replacement that has no taste.

Directions
Heat oven to 350 F.
Place bread chunks into a glass pie container or square pan, a brownie (rectangle) pan will likely be too big. If the bread it’s stale, you can leave it out for a few hours and it will help it get stale, or you can stick it in the oven for 8-10 min (at 350) to help dry it out some.
In a separate bowl combine ingredients from pumpkin through cinnamon. After they are combined then add the maple syrup and nondairy milk. This just makes it so that the coconut oil doesn’t clump up.
Once all mixed, pour over the top of the torn pieces of bread. I like to make sure all of the bread has been coated with the pumpkin liquid, but isn’t all underneath it.
Bake for 45-50 min or until top has sufficiently browned.

For the optional chocolate drizzle:
While pumpkin pie bread pudding is in the oven, get a cereal size bowl half way full of water and microwave it for 1 min. Don’t worry, you aren’t going to be using it for anything other than a heat source. In a smaller bowl (to fit inside the cereal bowl) place chocolate chips and other ingredients. Take that bowl and allow it to be surrounded by hot microwaved water, just make sure there isn’t too much water that it will come into the smaller bowl. If there is, pour some out. Let the chocolate mix sit for a couple minutes to give the chocolate time to melt. You may want to even just set it on the stove while the bread pudding is cooking. After a few min, softly stir the chocolate around so it starts to mix together. If you have to take it out of the larger bowl so water doesn’t get in, that’s fine but know it will cool it down, so you will have to put it back quickly. I make sure there isn’t too much water but that my small bowl is surrounded, and then just keep stirring. Takes like 2 min (maybe more if you have big chocolate chips) and you have a chocolate sauce that you didn’t have to worry about burning on the bottom of a pot.

After you take the pumpkin pie bread pudding out of the oven, allow to cool for at least 5 min and then add drizzle if you are adding it. If not, it would be served will with coconut whipped cream or nondairy ice cream. But I happen to think it’s great alone as well!!

-Amber

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