This recipe for dairy-free pumpkin bread pudding was a “sweet” entry in our March Recipe Madness Contest, created and submitted by Susan Harper. She says this butterless recipe makes a great breakfast, dessert, or snack! Unlike ordinary bread pudding, this moist version is infused with pumpkin, brown sugar, and cinnamon, and uses dairy-free cinnamon raisin bread (though you can use your bread of choice).
Special Diet Notes: Pumpkin Bread Pudding
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose your bread wisely.
For refined sugar-free dairy-free pumpkin bread pudding, feel free to use coconut sugar or evaporated cane juice in place of the brown sugar. It will be a touch less sweet.
For egg-free and vegan, see this Vegan Pumpkin Pie Bread Pudding Recipe.
- 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)
- In a large mixing bowl, beat or whisk together the eggs, milk beverage, pumpkin, brown sugar, coconut oil, cinnamon, and salt.
- 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.
- Preheat your oven to 350ºF.
- Pour the mixture into a 13x9-inch baking dish and bake for about 45 minutes. The pudding should be set and slightly browned.
- Enjoy plain or with a drizzle of dairy-free caramel sauce.