Vegan Pumpkin Banana Bread Pudding

Good morning, readers! Hard to roll out of bed this Monday morning after a nice long holiday weekend, huh? Hopefully this Pumpkin Banana Bread Pudding recipe will wake up your senses!

For Thanksgiving, Funk and I had dinner with my family and dessert with his. I figured the usual pie-staples would be on the dessert table, so I wanted to make something a little different. I had some browning Equal Exchange bananas in our fruit bowl to make use of so I made up a (vegan!) recipe for Pumpkin Banana Bread Pudding.

I’m a sucker for sweet, gooey bread pudding and usually order it whenever I see it on a dessert menu. But it’s not typically a dessert I make because it calls for eggs. My bread pudding recipe is egg and dairy free which means you can totally eat the “batter” without getting sick! Ahhh the perks of vegan baking.

I’ve said before that my baking is sometimes questionable because I make so many vegan-swaps or recipe changes but this one was a huge success. I warmed the bread pudding in the oven before serving and gobbled away. The recipe calls for ingredients you may normally have on hand so give it a go! It would be delicious for a holiday brunch or dessert, and there are plenty of those occasions coming up!

Ingredients:

6 cups 1″ cubed stale bread (about 1 lb) – I used fresh whole wheat bread – it gets soggy anyway!
3 very ripe bananas, mashed – I used my Equal Exchange bananas!
2-2¼ cups vanilla soy milk
1/4 cup canned pumpkin
3 tablespoons corn starch
½ cup maple syrup (or 1/4c maple syrup, 1/4c agave, which is what I did)
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Brown sugar

Directions:

Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.

In a small bowl whisk together ½ cup soy milk and the cornstarch lumps remain. (Not owning a whisk makes this difficult. Mental note: buy a $5 whisk.) Add 1½ cups soy milk, maple syrup/agave, vanilla, and pumpkin pie spice and whisk (stir) to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Mixture will be mushy and wet.

Mash together bananas and pumpkin. Fold mixture into the soggy bread. Pour mixture into loaf pan, patting down to make an even top. Tasting is optional (and strongly encouraged). It’s VEGAN! Go ahead, no raw eggs here! Yum, I could have eaten the whole thing as is.
Sprinkle brown sugar on top. Bake 30 minutes till top is slightly browned. Allow to cool slightly before serving. If you’re eating this later on, warm in a 200 degree oven until ready to serve.
Here’s a picture of my kitchen in the midst of baking (and cooking Maple Brussels Sprouts and Sweet Potato Biscuits) for Thanksgiving. Not a pretty picture…or kitchen mess!
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