Praline Pumpkin Bread Pudding


  • 6 generous cups whole wheat raisin bread cubes
  • 2 c. original Silk creamer
  • 1 Tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 1 1/2 tsp. vanilla
  • 3 generous cups cubed raw pumpkin
  • 2/3 c. brown sugar
  • 2/3 c. evaporated cane juice crystals
  • 1 c. dried cranberries
  • 3 Tbsp. melted soy margarine


  • 1/2 c. evaporated cane juice crystals
  • 1/2 c. brown sugar
  • 1/2 c. original Silk creamer
  • 1/4 c. soy butter
  • 1 c. roasted walnuts
  • 1 Tbsp. vanilla


  1. Place pumpkin chunks on an oil-sprayed baking pan. Spray the pumpkin with non-stick cooking spray. Place in a 400 degree oven until pumpkin is tender, stirring once while roasting.
  2. While pumpkin is in the oven, place raisin bread chunks into bowl. Add cranberries. In a separate bowl, mix spices, melted butter, sugars and creamer. Add to the bread and mix.
  3. When pumpkin is done, gently fold into the bread mixture. Empty into a sprayed 9 x 13 inch pan. Bake at 350 degrees for 40 – 50 minutes, or until set. When done baking, drizzle with Caramel Walnut Sauce.
  4. To prepare Caramel Walnut Sauce: In a small saucepan, combine the first four ingredients and bring to a boil. Cook only to soft ball stage (between 234 – 240 degrees F) using a candy thermometer for best results. Roast walnuts at 350 degrees F for 5 minutes and add to sauce. Remove from heat and add 1 teaspoon vanilla.
Browse Cook(s): Cinda Sanner
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.