Pumpkin Bread Pudding with Date Caramel Sauce

Warm, creamy, and comforting, bread pudding is the perfect dessert to ward off those autumn chills while celebrating the season's bounty. Infused with the goodness of pumpkin and sweetened entirely with dates, this version is as satisfying as it is soothing.

Prep Time20

Cook Time50

Total Time1 10

Servings: servings

Calories: 295kcal

Author: Hannah Kaminsky

Ingredients

Pumpkin Bread Pudding

1 cup unsweetened plant milk
1/2 cup pitted Medjool dates
1 tablespoon tapioca starch potato starch or arrowroot powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 pound hearty whole wheat bread cut into 3/4 inch cubes
1/2 cup toasted pecans roughly chopped

Date Carmel Sauce

1 cup pitted Medjool dates
3/4-1 cup water
1 teaspoon pure vanilla extract
pinch of salt optional

Instructions

Preheat your oven to 350 degrees and place an 8 x 8-inch square silicone baking dish on a sheet pan to more easily move it into and out of the oven. Alternately, use a non-stick baking pan; set aside.
Place the plant milk and dates in your blender and puree on high speed, pausing to scrape down the sides of the canister with your spatula as needed, until completely smooth. Add the starch and spices, blending again to combine. Transfer to a large bowl and fold in the pumpkin puree.
Add the cubed bread and pecans to the bowl, stirring well to thoroughly coat. Transfer the mixture to your prepared pan and use your spatula to smooth the top, creating an even layer.
Bake for 45 – 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!
Meanwhile, make the caramel sauce by pureeing the dates and ¾ cup of water on high speed. Blend until completely silky-smooth, adding more water if needed to reach a pourable consistency. Add the vanilla and salt, if desired, and blend to combine.
Let the bread pudding cool for about 15 minutes before serving. If you let it cool completely, you can slice it into cleaner pieces, or serve it warm in more freeform scoops.
Drizzle individual servings with date caramel and enjoy!

Notes

Serving suggestion: It’s tough to top this dessert, but a scoop of banana “ice” cream of whipped aquafaba can turn it into a real showstopper! For an aquafaba whipped topping, simply beat together aquafaba and a tiny bit of very finely ground coconut sugar, to taste, in your stand mixer until fluffy. Add a splash of vanilla extract and serve right away.

Notes: Feel free to substitute 1 ¾ teaspoons of pumpkin pie spice blend for the cinnamon, ginger, and nutmeg.

Stored in an airtight container, leftovers keep for up to 5 days in the fridge. You can also cut individual pieces and freeze them for up to 6 months.

Nutrition