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    Home » Recipes » Other Breakfast

    Easy Peasy Pumpkin Spice Bread Pudding

    Published: Aug 13, 2015 · Modified: May 14, 2019 by Audrey · This post may contain affiliate links · 40 Comments

    Jump to Recipe

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, oil, soy and corn, and with a nut and grain-free option. Full of: awesome!}

    Sometimes a kitchen accident is the best thing that can happen. This pudding is the result of such an accident and I'm so excited about it I'm almost wishing for more accidents so that things like this can come out of my oven more often :) . Seriously, I think this is on my top of the top favorites list of desserts {or breakfasts...} and it's just a bread pudding. Yep, it's that good!

    I was playing around with a new recipe for a cinnamon raisin bread last week {just having fun with aquafaba experiments} and baked the most delicious-smelling, beautiful-looking radiant loaf of bread. My whole house smelled incredible and everyone kept sticking their noses in the kitchen wondering what's cooking and whether it's ready yet...

    Easy Peasy Pumpkin Spice Bread Pudding -- failed raisin bread

    I couldn't wait to slice in, but when I went to lift it out of the pan I realized something was seriously wrong. It was heavy as a rock! And dense. SO DENSE. It was no raisin bread -- it was a raisin brick! So disappointing because it smelled so good... So I sliced in just to see...

    Easy Peasy Pumpkin Spice Bread Pudding

    ...dense as a rock, but really delicious! I really felt bad throwing it out -- it tasted good. What to do...? I contemplated bread and butter pudding and french toast, but settled on pumpkin spice bread pudding -- just seemed like the best idea somehow. I was being pestered for more pumpkin cake anyhow since last week, so figured why not -- maybe that'll satisfy them pumpkin cravings...

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, oil, soy and corn, and with a nut-free option. Full of: awesome!}

    So I made it, and it was AMAZING. I can't even describe how amazing it tasted -- all warm, gooey, pumpkiny, sweetly spiced, and all-in-all delicious. Plus just seeing that white cashew drizzle on top made me happy :) And the second round of aroma therapy engulfing the whole house while this was baking was more than welcome.

    I was so excited I just wanted to share the recipe right then and there. The excitement the above photo generated on facebook and instagram only confirmed the need for this recipe to get out there. But there was a big BUT in the way -- I realized I can't share a recipe where one of the main ingredients is my failed loaf of bread :D . And so I decided to do a take two -- this time with a commercial gluten-free loaf of bread.

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, oil, soy and corn, and with a nut-free option. Full of: awesome!}

    I have bread so rarely though that I didn't have any stale bread on hand {as stale bread is what you'd normally use for a bread pudding}. I fished around my freezer and found a couple of old frozen loaves. I quickly toasted them in the oven to thaw them out and "stale" them. Then gave the recipe a try again...

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, oil, soy and corn, and with a nut-free option. Full of: awesome!}

    Can the tastiest pumpkin spice-loaded recipe get even tastier? OH YEAH! This turned out soooo good. I was really glad it worked so well with a commercial bread. I was also glad that just toasting the bread did the trick in terms of getting that "stale" firmer texture. So yeah, seems like pretty much any decent-tasting bread {or a firm fail cake, muffins, or loaves} will work here. By the way, if you can pull off and oil-free bread/cake base, then this recipe can be considered oil-free too for those interested... And of course you can go with a grain-free bread if you prefer.

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, oil, soy and corn, and with a nut-free option. Full of: awesome!}

    I also made a few tweaks based on feedback on the previous loaf -- everyone said they loved the crunchy top and wanted even more crunch, so I upped the nuts and that did the trick. Also leaving the very top layer not fully covered with the pumpkin mixture helped crisp up the upper layer even more -- delicious! I also added a bit more tapioca to thicken the pudding -- that worked really well. If you prefer your pudding to be more saucy though, just cut back on the tapioca starch and it'll be delicious that way too.

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, oil, soy and corn, and with a nut-free option. Full of: awesome!}

    And then I realized I forgot something very important on my first trial run -- molasses! That really sealed the deal for me. Molasses in the pudding. Molasses drizzled on top. Took this recipe from amazing to AMAZING.

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, oil, soy and corn, and with a nut-free option. Full of: awesome!}

    Ok, I'll stop with the caps and excitement now. This recipe was just so good I can't help it. Sorry, I'm doing it again! :) And the best part is that it's the easiest thing in the world to make. Such a perfect fall recipe or a holiday breakfast... Mmm... I'm officially kicking pumpkin season off in August in this household this year because of all the pumpkin deliciousness that's been occurring here lately.

    Last quick note: this pudding is sort of a delicious mess, and is to be eaten in a bowl. With extra sauce on top, of course! And an extra drizzle of molasses wouldn't hurt ;)

    Print

    Easy Peasy Pumpkin Spice Bread Pudding

    Easy Peasy Pumpkin Spice Bread Pudding {Free from: Gluten, Dairy, Eggs, Refined Sugar, soy and corn, and with a nut-free option. Full of: awesome!}
    Print Recipe

    ★★★★★

    5 from 6 reviews

    A warm, gluten-free, spiced pumpkin bread pudding recipe topped with vegan gooey glaze.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Total Time: 45 minutes
    • Yield: 12 servings
    • Category: Pudding
    • Method: Baked
    • Cuisine: Dessert

    Ingredients

    Pudding:

    • 9-10 cups cubed stale gluten-free bread {I toasted some frozen bread in the oven -- roughly 1½ small gf loaves or one normal sized gf loaf. Regular or grain-free bread should work just fine too}
    • 1 cup pecans {or other nuts. Use sunflower seeds or more raisins for nut-free version}
    • 1 cup raisins {or chocolate chips...}
    • 1¼ cups non-dairy milk {I used unsweetened vanilla almond milk}
    • 1 can pumpkin puree {398ml}
    • ¾ cup agave {or maple syrup, brown rice syrup, etc.}
    • 4 tbsp tapioca starch
    • 2 tbsp unsulphured blackstrap molasses
    • 1 tbsp pure vanilla extract
    • Spices: 2 tablespoon cinnamon {don’t judge!}, ½ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon cloves, ⅛ teaspoon allspice
    • ¾ tsp salt

    Cashew glaze: {see notes for a nut-free alternative}

    • ¾ cup raw cashews {cover with boiling water and soak for 15 mins, then strain}
    • 1 cup non-dairy milk {I used unsweetened vanilla almond milk}
    • ¼ cup agave {or maple syrup, brown rice syrup, etc.}
    • 1 tsp pure vanilla extract
    • ¼ tsp salt
    • + a drizzle of molasses

    Instructions

    1. Oil a baking pan {I used an 8" x 12" rectangular pan, but anything of a similar size will work}. Fill with bread cubes and spread them out evenly. Sprinkle pecans and raisins over the top and then lightly mix them into the bread cubes. Set the pan aside for a moment.
    2. Place all remaining pudding ingredients in a blender and blend into a smooth mixture. Pour this mixture evenly over the bread cubes in the pan. Set aside for 20 minutes for the mixture to soak so the flavors fuse together.
    3. In the meantime preheat oven to 350F. Bake pudding in the pre-heated oven for 25-30 minutes. Remove from oven and allow the pudding to cool on a rack.
    4. While the pudding is baking, prepare the cashew drizzle by placing all ingredients {except molasses} in a blender and blend until smooth. A power blender works best for a smooth consistency {I used a Vitamix}, but you can also add a bit more non-dairy milk to help with blending and make the mixture a little runnier.
    5. Once the pudding is cool, glaze with the cashew drizzle {reserve extra for adding to servings}, drizzle with some molasses. Scoop up into bowls and serve with extra cashew drizzle and enjoy! Store any leftovers in the fridge.

    Notes

    *Quick note for those with cashew allergies: as an alternative topping for this cake you can use something like the frosting from this carrot cake.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Happy baking!

    ♥ Audrey

    ~~

    Disclaimer: this post contains an affiliate link for a Vitamix blender.

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    Reader Interactions

    Comments

    1. Karen says

      November 22, 2018 at 9:47 am

      I was looking for a vegan dessert to take to Thanksgiving, and this looked and sounded delicious. I made it this morning, let it cool, and proceeded to cut a small piece to taste-test. OMG! This is one of the best desserts I've ever had. Thank you for this easy but decadent recipe!

      ★★★★★

      Reply
      • Audrey says

        January 22, 2021 at 4:01 pm

        I'm so happy you liked it, Karen! Best feedback ever :)

        Reply
    2. Melissa @ Vegan Does It says

      August 20, 2015 at 12:57 pm

      This looks so decadent and delicious! Pumpkin is one of my all time favorite flavors so this is right up my alley. And yeah for finding another way to use the raisin brick :)

      Reply
      • Audrey says

        August 23, 2015 at 4:38 pm

        Using up that raisin brick indeed made me happy, Melissa :)

        Reply
    3. Harriet Emily says

      August 17, 2015 at 10:32 am

      Bread pudding is THE BEST! This is one stunning pudding Audrey, and what a great way to use up a stale loaf (or cake)!! Of course the pumpkin spice flavours sound amazing too. I love it - and the drizzles on top look so perfect and beautiful!

      ★★★★★

      Reply
      • Audrey says

        August 18, 2015 at 5:06 pm

        Thanks Harriet ♥ I have a huge fondness for bread pudding at holiday times and in the fall. Such a comforting cozy treat :)

        Reply
    4. Healing Tomato says

      August 17, 2015 at 1:54 am

      Pumpkin is so perfect for every season, isn't it? I love that you made this recipe in the summer. I am a huge fan of pudding but I would never have thought of putting pumpkin in it. This recipe looks so delicious

      ★★★★★

      Reply
      • Audrey says

        August 18, 2015 at 5:08 pm

        Thank you so much! It was an improv decision based on the many pumpkin cakes I've been making lately and it turned out amazing :)

        Reply
    5. Levan @ Crazy Vegan Kitchen says

      August 16, 2015 at 1:42 am

      Whoa! Fantastic photos for a fantastic recipe! I love pudding, and would love to indulge in this. AMAZING RECIPE Audrey! So happy I came across this. Gotta try some next weekend! FIVE STARS!

      ★★★★★

      Reply
      • Audrey says

        August 18, 2015 at 8:14 pm

        Thanks Levan! :) Starting the day with this bread pudding and ending it with your super creamy ice cream would be quite a treat ;)

        Reply
    6. Sophia @Veggies Don't Bite says

      August 15, 2015 at 11:50 pm

      This looks delicious!I love pumpkin flavored things! Yum! And awesome pics too.

      Reply
      • Audrey says

        August 18, 2015 at 8:15 pm

        Thanks Sophia. I know you love pumpkin -- love your pumpkin pie in a jar recipe! :)

        Reply
    7. Sarah | Drool-Worthy says

      August 15, 2015 at 1:37 pm

      YES! I love when mess ups turn into a great recipe. This looks absolutely fantastic, love it! :)

      Reply
      • Audrey says

        August 18, 2015 at 8:19 pm

        Thanks Sarah! I get bummed down when ingredients go to waste, especially because I always take extra care to get good quality things and it's a pity to toss them -- that's why I was double happy this was such a nice save and led me to a delicious recipe :)

        Reply
    8. Howie Fox says

      August 15, 2015 at 5:58 am

      Now the photos look absolutely insane!!! I wish there was a wordpress plugin that allowed me to grab a couple of bites!
      I deffo have to check out, if I can find pumpkin mash in a can. Don't think we have it over here in Germany :-(

      ★★★★★

      Reply
      • Audrey says

        August 18, 2015 at 8:39 pm

        Oh, yes -- I'm down for a plugin like that too :) Although it may be a dangerous thing considering the amount of time I spend looking at others' delicious recipes ;)

        Reply
    9. Sina says

      August 15, 2015 at 4:33 am

      This looks like heaven, Audrey!! I can't wait for the pumpkin season to start. I'll so gotta try your recipe!! :-)

      Reply
      • Audrey says

        August 18, 2015 at 8:40 pm

        Me too, Sina. I get all excited for pumpkin every. single. autumn :) {and now apparently summer too...}

        Reply
    10. Mel @ avirtualvegan.com says

      August 15, 2015 at 2:21 am

      It's a shame that your cinnamon raisin bread didn't work out but great that you managed to create something awesome with the resulting brick!
      This bread pudding looks so delicious! I just love pumpkin in anything and everything!

      Reply
      • Audrey says

        August 18, 2015 at 8:41 pm

        Haha, thank you Mel. Yes, I was so glad I was able to use it up. Cinnamon raisin bread {or brick ;) } works really nicely in this pudding!

        Reply
    11. The Vegan 8 says

      August 14, 2015 at 4:58 pm

      I have never been a fan of bread pudding, but this sure looks amazing Audrey! Yours would make me a fan! All that cashew drizzle on top is just gorgeous!! Raisin "brick", that made me laugh out loud! That one shot above the bread looks raw inside...did it not cook up with the aquafaba?? I've yet to try that stuff yet, so just curious. I've seen others use it for cakes before and cookies. Anyways, this is one stunning recipe! I can't even begin to tell you how many of my recipes on my blog are "accidents" LOL!!!

      Reply
      • Audrey says

        August 18, 2015 at 8:45 pm

        Thanks Brandi! :)

        The bread looks raw but it was cooked through -- it's a strange paradox. It really was just like a brick though -- in all the various parts >.< I don't think it was aquafaba's fault with this one -- more my noob ways of using it. I think I did the gf flour ratios all wrong considering I was using all that chickpea liquid so it turned out dense and heavy. Otherwise I'm actually having success with it in recipes I never imagined -- I've got a few I'll be sharing soon that turned out amazing, so you'll get to see how it works if you don't beat me to it with some amazing creation of your own ;)

        Reply
      • Deb says

        January 03, 2021 at 5:11 pm

        Just a note regarding aquafaba. I sell sourdough bread, mostly vegan except for my brioche. For the holidays I made vegan sourdough brioche using aquafaba, Malks cashew milk and Myokos cashew butter. Can't tell the difference between them. I was pleasantly surprised. It really works great.

        Reply
        • Audrey says

          January 22, 2021 at 4:02 pm

          That's so interesting. Thanks for sharing, Deb!

          Reply
        • Audrey says

          January 22, 2021 at 4:03 pm

          P.S. Sounds delish too :P

          Reply
    12. Jenn says

      August 14, 2015 at 3:47 pm

      I LOVE bread pudding and I LOVE pumpkin all-the-things! This is PERFECT!

      Reply
      • Audrey says

        August 18, 2015 at 8:49 pm

        I LOVE your enthusiasm for pudding and pumpkin, Jenn! :D ♥

        Reply
    13. Jana says

      August 14, 2015 at 1:52 pm

      This looks and sounds delish, Audrey! Even though in my family we never ever had this kind of dish. I will have to get my head around this first. But, oh dear, reading through your comments and the ingredients, I can imagine that it is worth a try :)

      Reply
      • Audrey says

        August 18, 2015 at 8:50 pm

        Never? Really? :) But it's such an easy delicious throw-together holiday or family time breakfast treat. It's usually what you do with holiday bread leftover -- a good way to turn stale bread into something delicious.

        Reply
        • Jana says

          August 19, 2015 at 11:04 pm

          Yes, Audrey, never. Unbelievable, I know. We always just turned stale bread into boring bread crumbs. Ha ha! Your version is MUCH better! :)

          Reply
          • Audrey says

            August 23, 2015 at 4:40 pm

            It's ok, Jana. There are so many things like this I've never had. Like when everyone keeps raving about taco tuesdays on instagram and I feel like the only person in the world who's never had a taco! :O

            Reply
    14. Jessica Lane @ Styled Nutrition says

      August 14, 2015 at 11:46 am

      Wow, that looks good! Will have to remember this for fall!

      Reply
      • Audrey says

        August 18, 2015 at 8:52 pm

        Yes, I think this is going to be a fall regular here from now on :)

        Reply
    15. chrysta @ noshed says

      August 14, 2015 at 11:39 am

      Before I even read it I just looked at that beautiful picture and was like "yup...making this!" It looks absolutely delicious. I only got into bread pudding once I moved down south but I have never tried doing a pumpkin spice one...yet! Tis the season right now though. My whole family loves Pumpkin bread so this is the perfect treat. One of the best things about bread pudding is that it uses stale bread...I always seem to have that lying around ;)

      ★★★★★

      Reply
      • Audrey says

        August 18, 2015 at 8:54 pm

        It's probably the only times I'll find myself saying this, but lucky you for having all that stale bread! :) Imagine all the bread pudding goodness you can turn it into! :)

        Reply
    16. Natalie | Feasting on Fruit says

      August 14, 2015 at 11:19 am

      "Raisin brick" :D hahahaha But OMG seriously this is the most decadent pumpkin spice thing I've seen! That last pic with the glaze and the molasses and the gooey goodness up close is mesmerizing! I knew there was a reason I've been hanging on to one can of pumpkin in my cabinet all summer ;)

      Reply
      • Audrey says

        August 18, 2015 at 8:54 pm

        If you find the picture mesmerizing, imagine what it's like looking at the bowl in your hand ;) ♥ Thanks Natalie! :)

        Reply
    17. Karuna says

      August 14, 2015 at 7:39 am

      Hey Audrey still not getting new recipe updates in my inbox, I dont know what the problem is(:

      Reply
    18. Rebecca @ Strength and Sunshine says

      August 14, 2015 at 12:16 am

      No way is this real life......it's just too amazing!!! Bring on the pumpkin!

      Reply
      • Audrey says

        August 14, 2015 at 2:16 am

        Haha. Thanks Rebecca! I say yes to pumpkin all year-round too :)

        Reply

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