Dairy-Free Pumpkin Bread Pudding
Prep time
Cook time
Total time
Coconut oil solidifies at a relatively high temperature. So make sure to allow your ingredients to reach room temperature before adding the oil. Please note the Prep time is hands-on time only. This recipe benefits from 30 minutes of hands-off soaking time.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 6 eggs (room temperature)
  • 3 cups vanilla dairy-free coconut milk beverage (room temperature)
  • 1 (15-ounce) can pumpkin puree
  • 1 cup brown sugar, lightly packed
  • ½ cup coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (16-ounce) loaf dairy-free raisin bread, cut into 1-inch cubes
  • ½ cup toasted and chopped pecans (omit for nut-free)
  1. In a large mixing bowl, beat or whisk together the eggs, milk beverage, pumpkin, brown sugar, coconut oil, cinnamon, and salt.
  2. Add the bread and pecans (if using) to the egg mixture, and stir to coat. Let the mixture sit and soak for about 30 minutes.
  3. Preheat your oven to 350ºF.
  4. Pour the mixture into a 13x9-inch baking dish and bake for about 45 minutes. The pudding should be set and slightly browned.
  5. Enjoy plain or with a drizzle of dairy-free caramel sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-bread-pudding