Vegan and free of gluten and top 9 allergens
During the fall we look for any way to use pumpkin. Soft cushions of brioche soaked with a vegan pumpkin custard, make this easy dessert an autumn and holiday showstopper.
We love our favorite allergy-friendly brioche for this bread pudding, but you could use challah, French bread, or other crusty loaf.
Try this old-fashioned dessert that’s never out of style!
Aquafaba
We made two batches of bread pudding, one with flax eggs and one with aquafaba. For this recipe, we preferred aquafaba over flax eggs as the egg replacer.
Aquafaba is the viscous liquid in which garbanzo beans (also know as chickpeas) and other beans have been cooked. In many cases, aquafaba can be used as a replacement for eggs.
Take a 15.5 ounce can of garbanzo beans (chickpeas). Shake the can well. Open and drain liquid into a small bowl, reserving both liquid and beans. There you have the liquid, an amazing egg replacer!
Need an idea for the leftover beans? Try our delicious Chickpea Melt.
Ingredients Needed
Cornstarch, water, vanilla bean (optional), unsweetened alternative milk, pure maple syrup, pure vanilla extract, pumpkin puree, spices (cinnamon, ginger, nutmeg), sea salt, aquafaba, golden raisins, and allergy-friendly brioche (our favorite is from Rising Hearts Bakery) or other bread.
Follow our recipe below for an easy and amazing autumn dessert that’s sure to be a favorite.
Pour on the vanilla sauce and enjoy!
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Pumpkin Bread Pudding with Vanilla Sauce
Yield 6 servings
Free of: gluten and top 9 allergens.
Old-fashioned but never out of style!
Ingredients
Vanilla Sauce
2 tablespoons cornstarch
2 tablespoons water
1/2 vanilla bean, optional
1-1/2 cups unsweetened alternative milk (such as gluten-free oat)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Bread Pudding
1-1/4 cups pure pumpkin puree
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 cup unsweetened alternative milk (such as hemp or gluten-free oat)
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 cup aquafaba (liquid from can of garbanzo beans/chickpeas)
1/2 cup golden raisins
1 (14 to 16-ounce) loaf allergy-friendly brioche, French bread, or other crusty bread cut into 3/4 to 1-inch cubes
Instructions
Prep
- Cut bread into cubes and place in a large bowl.
- Lightly grease an 11x7x1-1/2 inch baking pan; set aside.
- Preheat oven to 350-degrees F.
Steps
- For the vanilla sauce, whisk together cornstarch and water in a small bowl. Set aside. Cut vanilla bean (if using) in half lengthwise and scrape out seeds. Add seeds with bean, milk, and syrup to a small saucepan. Bring just to a boil over medium-high heat.
- Return to cornstarch and water, whisk again and whisk into hot milk. Reduce heat to medium-low, whisking constantly until sauce thickens. When sauce thickens, simmer an additional 2 minutes, whisking constantly. Remove from heat; remove and discard vanilla bean. Whisk in vanilla extract.
- Transfer sauce to a container and place a piece of plastic wrap directly onto surface of the sauce to prevent a skin from forming while it cools. When cool enough, place in refrigerator until needed. Makes 1-1/2 cups.
- For the bread pudding, in a large bowl, whisk together pumpkin, cinnamon, ginger, salt, and nutmeg. Add milk, maple syrup, and vanilla, whisking to combine. Whisk in aquafaba.
- Sprinkle raisins over bread cubes. Pour liquid over bread cubes and gently toss to coat. Let sit for 15 minutes for mixture to soak into bread.
- Gently mix to ensure bread is coated. Gently pour mixture into baking pan or casserole dish. Evenly arrange bread cubes and gently press bread cubes down. Bake uncovered for 25-30 minutes or until top is golden brown and firm to the touch. Transfer to a wire rack and allow to cool for at least 15 minutes.
- Serve warm or cold with vanilla sauce.
Notes
The best bread for bread pudding is day old. Some gluten-free breads tend to be crumbly. If the bread you are using is crumbly or fresh, cube and spread on a baking sheet. Toast for 6-7 minutes in a preheated 350-degree F oven. If you’re using day-old bread, just cube bread and move on to next step.
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