By veganmilitarywife

Pumpkin Bread Pudding (Vegan and Oil Free)

Categories : Dessert

Pumpkin Bread Pudding (Vegan and Oil Free)

Servings 8


  • 1 lb stale whole grain bread cubed (about half a loaf)
  • 1/2 cup raisins or cacao nibs
  • 2 cups non-dairy milk
  • 1 can pumpkin 15 oz
  • 1/2 cup date syrup
  • 2 tbsp milled flax seed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves


  • Place bread cubes in a 9x13 baking dish. Sprinkle with raisins or cacao nibs.
  • Whisk together remaining ingredients and pour over bread cubes.
  • Cover with foil and let sit for one hour. (It can also be refrigerated and baked the next day.)
  • When ready to bake, preheat oven to 350 degrees F.
  • Place the baking dish in a large roasting pan. Fill the roasting pan with water until the baking dish is half submerged.
  • Bake for 45 minutes, then remove foil and bake an additional 15 minutes.
  • Let sit at least 10 minutes before serving.