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Friends, it’s officially time to break out all the Pumpkin Recipes… Starting with this Pumpkin Bread Pudding!
Yes, pumpkin bread pudding. Okay so, I know some of us are definitely more pumpkin crazy than others. Cough, cough… call me a crazed pumpkin lady cuz I’m definitely talking about myself. I just can’t help it. Luckily for me my husband is ALSO crazed pumpkin man… which sounds funnier to me. Basically we are a house united of basic pumpkin bitches. Seal included.
This pumpkin bread pudding is so INSANELY easy. It is the perfect sweet brunch accompaniment for any savory dishes or even by itself if you are feeling like you have a sweet tooth. We’ve literally been having all the left overs for dessert all week long. So, so, so good!
First thing, Cut your bread into cubes!
This pumpkin bread pudding recipe is perfect for leftover bread you need to use but is a bit too crusty for sammys!
Make your custard!
Put all your custard ingredients into a bowl and whisk to make the prettiest pumpkin custard you ever did see!
Then you want to coat all your bread cubes in the pumpkin custard and let sit for 30 minutes up to overnight!
Pop that baby in the oven for about 30 minutes and you have pure Fall Goodness!!
I love mine served with ice cream! Since this recipe is Dairy-Free, try some a great dairy-free ice cream to keep it that way!
Hopefully you love this one guys, I sure did! Let me know how yours turns out!
Love PUMPKIN?! Get some of these blasts from the past!
Make this recipe?! Tag all creations “@theseaonaljunkie” on Instagram! I love to see you make my recipes!r
Pumpkin Bread Pudding
This Pumpkin Bread Pudding is great for breakfast, brunch, or a sweet after dinner treat. Completely dairy-free, but total indulgence!
- 1 cup Pumpkin Puree
- 1 cup Full-Fat Coconut Milk
- 1/2 cup Almond Milk
- 1/2 cup Dark Brown Sugar
- 2 Eggs
- 1 Egg Yolk
- 1/2 tsp Salt
- 1 tbsp Pumpkin Spice
- 2 tsp Cinnamon
- Optional: Powdered Sugar
- 2 tsp Vanilla extract
- 1 loaf of Crusty Bread (You can use GF if needed), cut into 1 inch cubes
In a medium sized mixing bowl add pumpkin puree, coconut milk, almond milk, brown sugar, eggs, egg yolk, salt, pumpkin spice, salt, cinnamon, and vanilla. Whisk until it becomes a beautiful pumpkin-y, creamy custard consistency!
In a large bowl, add cubed bread. Pour pumpkin custard over the top and toss until completely coated. Allow to sit for 30 minutes for bread to absorb all the pumpkin creamy base. While it is sitting, preheat oven to 350 degree. Once it's had time to sit, pop in the oven and cook for 25-30 minutes until its is cooked through.
Serve by itself or with ice cream syrup and a sprinkle of powdered sugar
- 268 Calories
- 41g Carbohydrates
- 67mg Cholesterol
- 8.8g Fat
- 2.6g Fiber
- 6.9g Protein
- 5.5g Saturated fat
- 13g Sugar