Vegan Pumpkin Bread Pudding
Prep time
Cook time
Total time
Serves: 10-12
  • 1 lb bread, crusts removed and cut into ½-inch pieces (about 1 medium loaf)
  • ½ cup vegan butter
  • ½ cup cane sugar
  • ½ 12oz block extra-firm silken tofu
  • 2 tablespoons cornstarch
  • ¾ cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 1 ½ cups non-dairy milk
  • 3oz dried cranberries, about ¾ cup
  • 1 tablespoon brown sugar
  • 1 tablespoon cane sugar
  • 2 tablespoons vegan butter
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
  • Pinch salt
  • 4 tablespoon all-purpose flour
Maple Cream
  • 1 195ml can Sweetened Condensed Coconut Milk
  • 2 tablespoon maple syrup
  1. Melt the butter and brown sugar together until the sugar is dissolved.
  2. In a blender, combine the silken tofu, spices, pumpkin, cornstarch and non-dairy milk. Puree until smooth.
  3. With the machine running, pour in the butter/sugar mixture.
  4. Pour the custard over the bread cubes and allow to soak for at least two hours, overnight is fine too.
  5. Make the streusel by combining the sugars, butter, cinnamon, salt, vanilla and flour until crumbly.
  6. Transfer half of the bread mix to a 9x9 baking dish and sprinkle with half of the cranberries. Top with the remaining soaked bread and sprinkle on the remaining cranberries. Crumble the streusel over top.
  7. Cover with foil and bake in a 350F oven for 30 minutes.
  8. Remove the foil and bake for a further 30 minutes.
  9. Remove from the oven and let cool before slicing.
  10. Make the maple cream by combining the condensed coconut milk and the maple syrup.
  11. To serve, warm a slice of bread pudding in a microwave or 350F oven, then a little maple cream over top.
Recipe by Two Happy Rabbits at