Vegan Chocolate Chip Pumpkin Bread Pudding
Prep time
Cook time
Total time
Recipe type: Snack, Dessert
Phase: 3
Serves: 8 servings
  • 1 cup pumpkin puree
  • 1 cup unsweetened vanilla or plain non-dairy milk beverage
  • ¼ cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 6 cups of stale bread of choice cut into 1 inch cubes
  • ½ cup chocolate chips (stevia sweetened, Lily’s brand)
  1. Preheat oven to 350F.
  2. In a large bowl, add and whisk together the pumpkin puree, non-dairy milk, maple syrup and pumpkin spice until well combined.
  3. Add and mix in the bread cubes and ¼ cup of chocolate chips just until the bread is evenly coated.
  4. Transfer the mixture into an 8x8 in square baking pan.
  5. Sprinkle ¼ cup of chocolate chips evenly over the top of the mixture.
  6. Bake for 30 minutes.
  7. Store leftovers in fridge for up to 1 week.
Recipe by Lean Green DAD® at