Ginger Pumpkin Bread Pudding

Pumpkin Ginger Bread Pudding - from

 This year, I discovered and fell in love with Crystallized Ginger.  I discovered it is easily made at home with a dehydrator as well so I can justify eating making it all the time to nibble on….  For this pudding though,  I used Trader Joe’s brand which is just $1.50 per bag and much quicker when you’re having ginger withdrawals and need a quick fix.

My homemade version of Ginger Candy is HERE.

I tried bread pudding for the first time this year.  It was okay.  I thought I could ginger it up some and make it a tad more nutritious?  Maybe not.  But it does have some good-for-you ingredients in my version and it’s a holiday treat kind of reasoning.  Just don’t eat the whole pan in one day….

 I also made the bread for the pudding myself so I could load it up with cinnamon and pumpkin friendly spices.  I won’t give the recipe for that now but it’s basically cinnamon-sugar-loaf on steroids.  Let your bread sit on the counter for at least 2 days to dry out some before cutting up the cubes for the pudding.  Mine actually sat for 5 days due to my work schedule this month and it was fine.  As long as it is not ‘stale’ it will be great for pudding.

Pumpkin Ginger Bread Pudding - from

 Cut up the bread into large cubes, about an inch wide, but certainly don’t get out the ruler to make them uniform.
Just cut up a large loaf of bread into chunks and set them aside while you stir up the ‘pudding’ sauce.  


 I liked this pudding served hot when it was freshly made but it does keep well in the fridge for up to a week.  It may not last that long though if you have a houseful for the holidays!

Ginger Pumpkin Bread Pudding
Recipe type: Dessert
  • 6 cups large bread cubes * see instruction details
  • ¼ cup chopped crystallized ginger candy
  • ½ cup vegan butter melted
  • 1½ cups vanilla non-dairy milk ( I used cashew)
  • 1 can organic pumpkin
  • 3 flax eggs (3 Tbs ground flax soaked in 6 Tbs of water) or egg substitute
  • 1 tsp Vanilla Stevia or 1 tsp Stevia powder + 1 tsp vanilla extract
  • juice from 1 small orange
  • ½ cup maple syrup
  • ½ tsp sea salt
  • 2 tsp cinnamon
  • ½ tsp ground cloves
  • cinnamon sugar for topping (optional)
  1. Cut a large loaf of cinnamon bread into medium size squares, about 1 inch wide, and set aside.
  2. Blend together all other ingredients in a large bowl that will hold all the bread cubes and still allow you to stir in the pudding mixture.
  3. Add in bread cubes and stir gently until the mixture coats all the bread. Fold the pudding in just enough to wet the bread so as not to break up the cubes more than necessary. Tranfer the bread pudding to a baking pan and bake at 300 for 30 minutes or cook in a parchment lined slow cooker for up to 1 hour on high heat. Sprinkle with cinnamon sugar for extra flavor.
  4. Serve warmed. Stores in the refrigerator in a sealed container for 1 week. Do not freeze.

 I really liked the pumpkin background taste with the ginger as well….duh, right?  

If you closed your eyes and took a bite, you might think that you were eating soggy pumpkin pie.       The flavor is there, just not the same texture as pie.

Pumpkin Ginger Bread Pudding - from

 Have a happy & safe Thanksgiving everyone

Pumpkin Ginger Bread Pudding - from

 1 year ago I was lovin’ me some ‘christmas’ rice

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6 thoughts on “Ginger Pumpkin Bread Pudding

  1. Pingback: Sweet Rice Pudding! | Miss Spicy Hat n' Sugar Socks

  2. narf77

    Forget that summer is on Sunday…it just started raining here and I am off to get my blanket to keep me warm while I read my RSS Feed Reader…can’t say that I mind when I could be making this gorgeousness for dessert tonight :). Steve doesn’t like ginger so it would be ALL mine :). Now I just need to put those cans of upside down coconut cream that I keep in the dairy compartment of my fridge to good use and make some scrumptious ice cream to go with it…YUM!

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