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...
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...
...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...
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.
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...
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.
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.
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.
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 ;)
PrintEasy Peasy Pumpkin Spice Bread Pudding
A warm, gluten-free, spiced pumpkin bread pudding recipe topped with vegan gooey glaze.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Happy baking!
♥ Audrey
~~
Disclaimer: this post contains an affiliate link for a Vitamix blender.
Mary says
Can I replace the tapioca starch with anything?
It's the only ingredient I don't have.
Thanks!!!
Audrey says
Hi Mary. You can use another starch, like corn starch, potato starch, arrowroot, or even cassava flour. If you have any of those on hand you should be good to go :)
Mary says
Delicious! I had replacements, but bought tapioca starch at some point before making it today so I used that instead.
So happy with the results, thank you so much! gonna make this again :)
Audrey says
Thanks so much for coming back to share! <3 I'm happy you enjoyed the pudding.
Karen says
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!
Audrey says
I'm so happy you liked it, Karen! Best feedback ever :)
Melissa @ Vegan Does It says
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 :)
Audrey says
Using up that raisin brick indeed made me happy, Melissa :)
Harriet Emily says
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!
Audrey says
Thanks Harriet ♥ I have a huge fondness for bread pudding at holiday times and in the fall. Such a comforting cozy treat :)
Healing Tomato says
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
Audrey says
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 :)
Levan @ Crazy Vegan Kitchen says
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!
Audrey says
Thanks Levan! :) Starting the day with this bread pudding and ending it with your super creamy ice cream would be quite a treat ;)
Sophia @Veggies Don't Bite says
This looks delicious!I love pumpkin flavored things! Yum! And awesome pics too.
Audrey says
Thanks Sophia. I know you love pumpkin -- love your pumpkin pie in a jar recipe! :)
Sarah | Drool-Worthy says
YES! I love when mess ups turn into a great recipe. This looks absolutely fantastic, love it! :)
Audrey says
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 :)
Howie Fox says
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 :-(
Audrey says
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 ;)
Sina says
This looks like heaven, Audrey!! I can't wait for the pumpkin season to start. I'll so gotta try your recipe!! :-)
Audrey says
Me too, Sina. I get all excited for pumpkin every. single. autumn :) {and now apparently summer too...}
Mel @ avirtualvegan.com says
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!
Audrey says
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!
The Vegan 8 says
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!!!
Audrey says
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 ;)
Deb says
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.
Audrey says
That's so interesting. Thanks for sharing, Deb!
Audrey says
P.S. Sounds delish too :P
Jenn says
I LOVE bread pudding and I LOVE pumpkin all-the-things! This is PERFECT!
Audrey says
I LOVE your enthusiasm for pudding and pumpkin, Jenn! :D ♥
Jana says
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 :)
Audrey says
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.
Jana says
Yes, Audrey, never. Unbelievable, I know. We always just turned stale bread into boring bread crumbs. Ha ha! Your version is MUCH better! :)
Audrey says
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
Jessica Lane @ Styled Nutrition says
Wow, that looks good! Will have to remember this for fall!
Audrey says
Yes, I think this is going to be a fall regular here from now on :)
chrysta @ noshed says
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 ;)
Audrey says
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! :)
Natalie | Feasting on Fruit says
"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 ;)
Audrey says
If you find the picture mesmerizing, imagine what it's like looking at the bowl in your hand ;) ♥ Thanks Natalie! :)
Karuna says
Hey Audrey still not getting new recipe updates in my inbox, I dont know what the problem is(:
Rebecca @ Strength and Sunshine says
No way is this real life......it's just too amazing!!! Bring on the pumpkin!
Audrey says
Haha. Thanks Rebecca! I say yes to pumpkin all year-round too :)