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!}

5 from 6 reviews

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



  • 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 tbsp cinnamon {don’t judge!}, ½ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves, ⅛ tsp 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


  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.


*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.