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Vegan Pumpkin Bourbon Bread Pudding Mattie

Written by Mattie    
 
4.7 (3)
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Vegan Pumpkin Bourbon Bread Pudding

Bread pudding is probably the most comfortable comfort food. What other type of food has a moist pudding-like texture paired with a soft cake-like feel? Take some barley malt syrup, cinnamon, nutmeg, ginger and cloves. Now add some pumpkin and bourbon to the mix and you have this Vegan Pumpkin Bourbon Bread Pudding recipe to warm your soul. In one bite all your worries are forgotten for a few minutes. Preparing this bread pudding is really easy, provided you already have pumpkin purée. For the base, you can use any bread that is light in color and neutral in flavor.

Find more Pumpkin recipes on Veganbaking.net

Vegan Pumpkin Bourbon Bread Pudding Recipe

½ cup non-dairy milk, warm
2 Tablespoons golden flax meal
½ teaspoon apple cider vinegar

1 cup pumpkin purée
½ cup + 2 Tablespoons non-dairy milk
½ cup sugar
2 Tablespoons barley malt syrup
1 teaspoon ground cinnamon
¾ teaspoon nutmeg
¾ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon cloves
3 Tablespoons bourbon (optional)

5 cups stale white artisan bread, 1 inch cubed*
½ cup + 2 Tablespoons Regular Vegan Butter or margarine, melted

1) Prepare the non-dairy milk mixture

Preheat oven to 350F (177C). In a small bowl, whisk together the ½ cup warm non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for at least 5 minutes so the mixture thickens slightly.

2) Whisk together the flavor building ingredients

In a medium mixing bowl, whisk together the pumpkin purée, ½ cup + 2 Tablespoons non-dairy milk, sugar, barley malt syrup, cinnamon, nutmeg, salt, ginger, cloves and burbon if desired. Whisk in the non-dairy milk flax mixture from Step 1.

3) Prepare the bread cubes

In another medium mixing bowl, toss the bread cubes with the melted Vegan Butter so they're well coated.

4) Prepare the vegan bread pudding mixture and bake to perfection

Add the wet ingredients from Step 2 to the bowl containg the bread cubes and stir until just incorporated. Transfer this mixture to an 8 x 8 inch square baking dish and bake for 25 to 30 minutes.

*Don't have stale artisan bread at the moment? Preheat your oven to 350F (177C). Get a loaf of good quality near-white bread and slice 7 to 9 slices into cubes to make enough for 5 cups. Divide the bread cubes in half and place them on two cookie sheets. Bake them in the oven for 15 minutes so they dry out, then use them in the recipe.
This recipe makes one 8 x 8 inch baking dish of Vegan Pumpkin Bourbon Bread Pudding.


Get a price on the 8 x 8 Inch Square Baking Dish I Recommend at Amazon.



 

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Average user rating from: 3 user(s)

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4.7  (3)
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I made this without the bourbon or barley malt syrup (couldn't find it anywhere!) and it still turned out great! Not overly sweet so I have been enjoying it for breakfast as well. (:
Rating 
 
4.0
skinnyvegan Reviewed by skinnyvegan March 14, 2013
Top 10 Reviewer  -   View all my reviews (10)

I made this without the bourbon or barley malt syrup (couldn't find it anywhere!) and it still turned out great! Not overly sweet so I have been enjoying it for breakfast as well. (:

Owner's reply

Good to know that it still worked out well skinnyvegan! Thanks for your feedback!

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Does the recipe call for barley malt powder or syrup?
Rating 
 
5.0
Reviewed by blake November 02, 2010

yummy

Does the recipe call for barley malt powder or syrup?

Owner's reply

Hi Blake,

Thanks for asking! I just updated the recipe to specify barley malt syrup on this and every other recipe that calls for it on Veganbaking.net

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this bread pudding was so easy to make, and very delicious. ive never had bread pudding before, but when i had that i nearly ended up eating most of it! i loved how you could still taste the margarine that was obsorbed by the bread, which made it a lttle more savory and comforting.
Rating 
 
5.0
Reviewed by susan August 27, 2010

definetly comforting

this bread pudding was so easy to make, and very delicious. ive never had bread pudding before, but when i had that i nearly ended up eating most of it! i loved how you could still taste the margarine that was obsorbed by the bread, which made it a lttle more savory and comforting.

Owner's reply

Glad you enjoyed this Susan! I remember devouring this whole batch in the picture within 24 hours then thinking 'oops'!

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