Pumpkin Bread Pudding

Serves 8
Prep time 1 hour, 10 minutes
Cook time 1 hour
Total time 2 hours, 10 minutes
Allergy Wheat
Dietary Oil Free, Vegan
Meal type Dessert


  • 1lb stale bread, cubed (about half a loaf)
  • 1/2 cup non-dairy chocolate chips (or raisins)
  • 1 can light coconut milk (13.5 oz)
  • 1 can pumpkin (15 oz)
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves


1. Place bread cubes in a 9x13 baking dish. Sprinkle with chocolate chips or raisins.
2. Whisk together remaining ingredients and pour over bread cubes.
3. Cover with foil and let sit for one hour. (It can also be refrigerated and baked the next day.)
4. When ready to bake, preheat oven to 350 degrees F.
5. Place the baking dish in a large roasting pan. Fill the roasting pan with water until the baking dish is half submerged.
6. Bake for 45 minutes, then remove foil and bake an additional 15 minutes.
7. Let sit 10 minutes before serving.
8. Serve as is, with vanilla ice cream, or topped with your favorite glaze. Enjoy!