Vegan Pumpkin Bourbon Bread Pudding

By klgettins

Ingredients

• 1/2 cup non-dairy milk, warm
• 2 Tablespoons golden flax meal
• 1/2 teaspoon apple cider vinegar
• 1 cup pumpkin purée
• 1/2 cup + 2 Tablespoons non-dairy milk
• 1/2 cup sugar
• 2 Tablespoons barley malt syrup
• 1 teaspoon ground cinnamon
• 3/4 teaspoon nutmeg
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 3 Tablespoons bourbon (optional)
• 5 cups stale white artisan bread, 1 inch cubed*
• 1/2 cup + 2 Tablespoons Regular Vegan Butter, melted

Details

Servings 1
Adapted from veganbaking.net

Preparation

Step 1

1) Prepare the non-dairy milk mixture

Preheat oven to 350F (177C). In a small bowl, whisk together the ½ cup warm non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for at least 5 minutes so the mixture thickens slightly.

2) Whisk together the flavor building ingredients

In a medium mixing bowl, whisk together the pumpkin purée, ½ cup + 2 Tablespoons non-dairy milk, sugar, barley malt syrup, cinnamon, nutmeg, salt, ginger, cloves and burbon if desired. Whisk in the non-dairy milk flax mixture from Step 1.

In another medium mixing bowl, toss the bread cubes with the melted Vegan Butter so they're well coated.

4) Prepare the vegan bread pudding mixture and bake to perfection

Add the wet ingredients from Step 2 to the bowl containg the bread cubes and stir until just incorporated. Transfer this mixture to an 8 x 8 inch square baking dish and bake for 25 to 30 minutes.

*Don't have stale artisan bread at the moment? Preheat your oven to 350F (177C). Get a loaf of good quality near-white bread and slice 7 to 9 slices into cubes to make enough for 5 cups. Divide the bread cubes in half and place them on two cookie sheets. Bake them in the oven for 15 minutes so they dry out, then use them in the recipe.

This recipe makes one 8 x 8 inch baking dish of Vegan Pumpkin Bourbon Bread Pudding.

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this bread pudding was so easy to make, and very delicious. ive never had bread pudding before, but when i had that i nearly ended up eating most of it! i loved how you could still taste the margarine that was obsorbed by the bread, which made it a lttle more savory and comforting.

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