Simple Way to Vegan Pumpkin Bread Pudding

Pumpkin Bread Pudding With Crumb Topping

The recipe is by hannah kaminsky, blogger at bittersweet and author of my sweet vegan.

Recipe Summary Pumpkin Bread Pudding With Crumb Topping

This is a fantastic dish to make in the fall, especially for the holidays.

Ingredients | Vegan Pumpkin Bread Pudding

12 slices white sandwich bread, or as needed, cubed

cooking spray

1 (15 ounce) can pumpkin puree

4 eggs

½ cup milk

½ cup unsalted butter, melted and cooled

½ cup white sugar

½ cup light brown sugar

2 tablespoons maple syrup (Optional)

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

¼ teaspoon salt

¾ cup all-purpose flour

¾ cup light brown sugar

½ cup unsalted butter, at room temperature

½ teaspoon ground cinnamon

½ cup chopped walnuts

Directions

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.

Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.

Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.

Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

You may not need all the bread in step 3.

Substitute pecans for walnuts if desired.

Info | Vegan Pumpkin Bread Pudding

prep: 20 mins cook: 1 hr additional: 8 hrs total: 9 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Pumpkin Bread Pudding With Crumb Topping

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