Vegan Pumpkin Chocolate Chip Bread Pudding
Vegan pumpkin custard soaked bread baked with dark chocolate.
Servings: 6
Calories: 287kcal
Ingredients
- 12 Ounces(5-6 cups) Vegan crusty bread, I like to use sourdough or ciabatta*
- 3 Cups Non-dairy milk, unsweetened I used soy milk
- 1/2 Cup Maple syrup
- 1/4 Cup Brown sugar
- 2 teaspoons Vanilla
- 1 Can(15oz.) Pumpkin (puree)
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 3/4 Cup Dark chocolate chips, vegan(or chunks) I used Enjoy Life
Instructions
- Preheat the oven to 350 degrees(F).
- Cut the loaf of bread into cubes. You should have 5-6 cups of bread cubes. Spread half the bread into an 11x7 inch baking dish. Then sprinkle half the chocolate chips on top of the bread. Then spread the remaining bread on top of that. Save the remaining chocolate chips.
- Now in a medium sized sauce pan, add the non-dairy milk, maple syrup, brown sugar, vanilla, pumpkin, salt and cinnamon. Whisk to combine.
- Then heat on medium low, whisking constantly, just until the sugar dissolves and everything is combined. About 2-3 minutes.
- Pour the mixture over the bread evenly and press all the bread down to make sure it is submerged and is soaking up all the liquid. Let sit for 5 minutes so is absorbs some of the liquid.
- Sprinkle the remaining chocolate chips on top of the bread pudding and then bake for 30-40 minutes or until the liquid has absorbed and the bread isn't mushy anymore and almost firm.
- I like to serve warm with vegan whipped cream or vegan vanilla ice cream.
Notes
*You want your bread to be almost stale. It should be nice and firm. If my loaf is too soft, I usually let it sit out over night.
Nutrition
Calories: 287kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 268mg | Potassium: 239mg | Fiber: 1g | Sugar: 28g | Vitamin A: 478IU | Vitamin C: 8mg | Calcium: 202mg | Iron: 1mg