Vegan and free of gluten and top 9 allergens<\/p><\/div>\n

During the fall we look for any way to use pumpkin. Soft cushions of brioche soaked with a vegan pumpkin custard, make this easy dessert an autumn and holiday showstopper.<\/p>\n

We love our favorite allergy-friendly brioche for this bread pudding, but you could use challah, French bread, or other crusty loaf.<\/p>\n

Try this old-fashioned dessert that’s never out of style!<\/p>\n

Aquafaba<\/strong><\/p>\n

We made two batches of bread pudding, one with flax eggs and one with aquafaba. For this recipe, we preferred aquafaba over flax eggs as the egg replacer.<\/p>\n

Aquafaba is the viscous liquid in which garbanzo beans (also know as chickpeas) and other beans have been cooked. In many cases, aquafaba can be used as a replacement for eggs.<\/p>\n

Take a 15.5 ounce can of garbanzo beans (chickpeas). Shake the can well. Open and drain liquid into a small bowl, reserving both liquid and beans. There you have the liquid, an amazing egg replacer!<\/p>\n

Need an idea for the leftover beans? Try our delicious Chickpea Melt.<\/a><\/p>\n

Ingredients Needed<\/strong><\/p>\n

Cornstarch,<\/a> water, vanilla bean (optional), unsweetened alternative milk, pure maple syrup, pure vanilla extract, pumpkin puree, spices (cinnamon, ginger, nutmeg), sea salt, aquafaba, golden raisins, and allergy-friendly brioche (our favorite is from Rising Hearts Bakery<\/a>)\u00a0or other bread.<\/p>\n

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Follow our recipe below for an easy and amazing autumn dessert that’s sure to be a favorite.<\/p>\n

Pour on the vanilla sauce and enjoy!<\/p>\n

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