Pumpkin Toffee Bread Pudding

Pumpkin Toffee Bread Pudding

Prep Time


Cook Time



8 people

This scary and spooky treat combines pumpkin and spice and everything not so nice to make the best vegan Halloween snack!

Watch Carolyn Scott Hamilton conjure up this scary dessert for her good friend Orlando Jones on her latest episode of The Healthy Voyager.


  • 5 cups day old bread
  • 1/2 cup chopped pecans
  • 1 1/2 vegan heavy cream
  • 1/2 light brown sugar
  • 3/4 cup pumpkin puree
  • 4 tablespoons vegan butter
  • 2 flax eggs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cloves
  • 1/4 teaspoon ginger
  • For the Toffee Cream Sauce
  • 1/2 cup dark brown sugar
  • 4 tablespoons vegan butter
  • 1/4 cup vegan whipping cream
  • 1/4 teaspoon vanilla extract


  • 1 Preheat oven to 325 degrees
  • 2 Combine all the ingredients into a large mixing bowl making sure to mix evenly. It's best to put the bread in first and then combine the rest of the ingredients
  • 3 Place the mixture into an 8x5 loaf pan and bake for 25 minutes
  • 4
  • 5 For the toffee sauce, combine all the ingredients into a small pot and cook on medium heat until the ingredients dissolve into a thick and creamy sauce. You know you are done, when the ingredients are completely combined
  • 6 To serve, simply drizzle the sauce over the pudding and enjoy


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