Pumpkin Bread Pudding

Pumpkin Bread Pudding

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I'm sure you'll like my vegetarian casserole of slices of bread with pumpkin puree and cinnamon. A healthy dessert option.


Serves: 4 

  • 2 tablespoons flaxseed
  • 6 tablespoons water
  • 4 tablespoons pumpkin puree
  • 2 tablespoons fruit juice or almond milk
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 2 teaspoons cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground ginger
  • pinch cloves
  • pinch salt
  • 1/2 loaf bread, cubed
  • 1/2 banana, sliced

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Grind the flax seeds then mix with water and let stand for 10 minutes. This creates and egg substitute.
  2. Preheat oven to 180 degrees C. Grease a baking dish with oil.
  3. In a bowl mix the pumpkin puree, juice, sugar, honey, cinnamon, vanilla, ginger, cloves and salt. Add the bread cubes and stir.
  4. In the prepared baking dish add all the bread mixture then cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes. Sprinkle with sliced ​​bananas and cook for another 3 minutes. Serve hot!

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