This indulgent dessert is perfect for the fall season, and the frosting drizzle adds a sweet finishing touch to this delightful treat. Enjoy!
Vegan Pumpkin Bread Pudding with Frosting Drizzle
Ingredients:
For the Bread Pudding:
- 1 loaf of day-old vegan bread, cut into cubes (about 6 cups)
- 1 cup canned pumpkin puree
- 2 cups unsweetened almond milk (or any plant-based milk of choice)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
For the Frosting Drizzle:
- 1 cup powdered sugar
- 2 tablespoons almond milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a baking dish.
2. Prepare the Bread:
- Cut the day-old vegan bread into cubes and place them in the prepared baking dish.
3. Make the Pumpkin Mixture:
- In a mixing bowl, whisk together the pumpkin puree, almond milk, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
4. Pour Over Bread:
- Pour the pumpkin mixture over the bread cubes, ensuring that all the bread is coated. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
5. Add Raisins or Nuts (Optional):
- If desired, sprinkle raisins or chopped nuts over the bread mixture and gently fold them in.
6. Bake:
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
7. Prepare the Frosting Drizzle:
- While the bread pudding is baking, whisk together the powdered sugar, almond milk, and vanilla extract in a small bowl until you have a smooth glaze.
8. Drizzle Frosting:
- Once the bread pudding is done, allow it to cool for a few minutes. Drizzle the frosting over the top of the bread pudding.
9. Serve:
- Serve warm and enjoy your delicious Vegan Pumpkin Bread Pudding with Frosting Drizzle!
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