Single Serve Pumpkin Bread Pudding


This Single-Serve Pumpkin Bread Pudding is a lightened-up version of a holiday classic. Made with simple, vegan ingredients, it’s ready in less than 15 minutes for a tasty treat any time of the year! 

Are You Bready for This Recipe? 

Do you have any go-to recipes that remind you of good times and the holiday season? You know what I’m talking about. Those foods that can put a smile on your face just by thinking of them. Some of mine include Paleo Peppermint Patties and Chai Spiced Pumpkin Bread. However, Bread Pudding has always been one of my favorites! Soft and full of warm flavors, it reminds me of good times and even better food. Plus, I mean, can a recipe get any more comforting? It’s essentially just bread, spices, and sugar. In my opinion, that’s a dream come true! 

However, when a random craving hit, I wasn’t exactly in the mood to create a whole big batch and spend hours in the kitchen. Who has time for that anyway? I wasn’t going to give up that easily, though. Determined to satisfy my craving, I got in the kitchen and started experimenting. Luckily, what I was left with was the best Single-Serving Pumpkin Bread Pudding I’ve ever had. Okay, maybe it’s the only one I’ve ever had, but that’s not what is important here. The point is, you need this bread pudding recipe in your life! I’ll let you find out for yourself, though. 

What is Bread Pudding

I guess I should start by describing what exactly bread pudding is, in case you’ve been living under a rock. Just kidding, but seriously, this bread pudding is a super popular recipe whose origins can be traced all the way back to the 11th and 12th centuries. In England, it was known as “poor man’s pudding” and was an easy way to utilize stale bread making it popular in the lower classes. Today, it is still a great way to use up old bread you have laying around. However, instead of being thought of as a “poor man’s” food, it’s considered a comfort food recipe and enjoyed by many, especially around the holidays! However bread pudding came about, I’m super glad it did because it’s crazy delicious. 

Pumpkin Bread Pudding Ingredients

For the pumpkin bread pudding recipe, I took the original bread pudding recipe and put a fun twist on it by utilizing ingredients friendly for single-serve recipes and adding a hint of pumpkin for an even more festive fall flavor! Check out everything you’ll need below. 

English Muffin – Any English muffin variety you prefer can be used. You could even opt for a pumpkin spice-flavored one if you can find it! Or, substitute it for a piece of thick toast. 

Pumpkin Spice – Pumpkin spice seasoning helps amp up the flavor of the pumpkin puree without overpowering the rest of the ingredients. 

Flaxseed – Flaxseed helps hold the ingredients together without needing to incorporate an egg, allowing this recipe to remain vegan-friendly! 

Pumpkin Puree – Pumpkin puree adds lots of flavor and nutrients while also keeping this bread pudding recipe super moist. 

Maple Syrup – Maple syrup is crucial to the traditional sweetness and flavor we all look for in bread pudding! 

Milk – I used plant-based milk, but any milk you prefer can be used. 

Pecans – I like pecans best to add a rich flavor and crunchy texture to this recipe, but any nut you prefer can be used. However, I recommend opting for an option such as walnuts or almonds instead of creamier varieties like cashews. 

Sugar – Sugar is totally optional based on how sweet you like your pumpkin bread pudding, but brown sugar works best. 

How to Make the Best Pumpkin Bread Pudding Recipe

Unlike traditional versions, this bread pudding recipe comes together with minimal steps and equipment in less than 15 minutes. Seriously! Just follow the directions below. 

  1. Whisk. In a medium-sized bowl, whisk together all of the ingredients except the English muffin, pecans, and brown sugar. Once well-combined add in the English muffin, making sure it is cubed. Then, lightly toss the ingredients together, making sure the English muffin is well-coated. 
  2. Soak. Let the muffin soak in the mixture, absorbing the liquid for a few minutes. In the meantime, grease a small ramekin with coconut or avocado oil, and chop the pecans. 
  3. Transfer Ingredients. Next, add the English muffin to the ramekin, and top it with chopped nuts and brown sugar. 
  4. Air Fry. Place the ramekin in the air fryer at 350 degrees Fahrenheit for 8-10 minutes. Let it sit for a minute or 2, and enjoy! 

Do You Serve Bread Pudding Hot or Cold? 

Bread pudding can be served warm, at room temperature, or cold based on your preferences! Personally, I prefer to serve it slightly warm, but you do you. 

Is Stale Bread Better for Bread Pudding? 

Yes, you can use fresh bread for this pumpkin bread pudding. However, stale bread absorbs the moisture of the wet ingredients better. This allows it to have more flavor and a firmer texture. Fresh bread has a tendency to get a little soggy. 

Is Bread Pudding Supposed to Be Wet or Dry? 

Neither. When finished, bread pudding should be slightly moist and semi-solid. You don’t want the bread to be super soggy. However, you also don’t want it to be firm to the touch. To prevent soggy bread, try warming the milk up. This allows the bread to absorb it more easily. 

How Do I Know When My Pumpkin Bread Pudding is Done?

The easiest way to know if your bread pudding is done baking is to insert a knife into the center. If it comes out clean, you’re done! If not, let your bread pudding cook a bit longer. 

More Bread Recipes You’ll Love 

I hope you love this pumpkin bread pudding recipe as much as I do! In all honesty, I had a blast making it. If you make it, too, I would love to know what you think down in the comments below!

Single Serve Vegan Pumpkin Bread Pudding

This Single-Serve Pumpkin Bread Pudding is a lightened-up version of a holiday classic. Made with simple, vegan ingredients, it’s ready in less than 15 minutes for a tasty treat any time of the year!

Keyword 15 ingredients or less, 15 minutes or less, vegan
Prep Time 2 minutes
Cook Time 8 minutes
Servings 1


  • 1 english muffin cubed alternatively use 1 small piece of thick toast
  • 1/8 tsp pumpkin spice seasoning
  • 1 tsp ground flaxseed
  • 1 tbsp pumpkin puree
  • 1 tbsp maple syrup
  • 2 tbsp plant-based milk
  • 1 tbsp chopped pecans
  • 1 tsp brown sugar *optional


  1. In a medium bowl, whisk together all of the ingredients except for the cubed english muffin, pecans and brown sugar.

  2. Once combined, add in the cubed english muffin and lightly toss together. Let the muffin soak in the mixture for a few minutes.

  3. While that's happening, grease a small ramekin with coconut oil or avocado oil. Chopped the walnuts and set aside.

  4. Transfer the english muffin into your greased ramekin and top with the chopped walnuts and brown sugar.

  5. Place the ramekin in your air fryer at 350 for 8-10 minutes. Let it sit for a minute or two before enjoying!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to top