Cheesecake Pumpkin Bread Pudding Casserole (Gluten Free & Vegan)
Fall is here and I couldn't be more excited about it! It's always so nice to see more cozy colors and it might be my craziness but something feels different; a feeling that takes me back to my childhood.
This post is kindly sponsored by Carbonaut! keto certified, non-GMO and 100% plant-based bread!
Anyways, another thing that makes me feel so pumped about spring is the recipes! Bread pudding might be an all year long thing but I think that it's just the perfect recipe that sets the mood for the season especially with those fall pumpkin vibes on this recipe.
This is a twist of a bread pudding casserole, we are stepping up the game and creating a fusion inspired by these amazing and classic recipes; bread pudding and pumpkin cheesecake. In a delicious skillet, that it is also gluten free, vegan and low carb!
You can see how incredible the textures in this cheesecake pumpkin bread pudding is! The coconut, almonds, and pumpkin seeds on top are just AMAZING!
For this recipe I simply used Carbonaut, white bread; but wait! This bread is low carb and 100% plant-based... how cool is that? Each slice has only 1 grams of net carbs and 14 grams of fiber. I'm obsessed. Their bread is also available on selected Sprouts and Target!
Keto certified too! That means a lot to me and this is why. For a product be keto certified needs to have specific standards. It's has 1g net carbs, it can't contain hydrogenated oils, artificial ingredients, no maltitol or other artificial sweeteners. They actually have a full page on the ingredients allowed and not allowed. Check them here!
You can recreate your personal comfort foods while still keeping them low carb and plant diet. Just like this carrot cake bread pudding recipe! Easy to make, comforting, moist, flavor and with all the amazing textures.
As a nutritionist I admire the impact of low carb diets on our bodies! From reducing inflammation to the control of hormones.
From reducing inflammation to controlling insulin levels, ghrelin (hunger hormone) to better and staple energy labels, no crash or hangry feelings. And having these alternatives in the market just makes everything easier and delicious!
This recipe is all about that! And nutrient dense foods. A comforting vegan and keto recipe that will keep insulin levels at bay and nourish your body! All the vitamins from the ingredients here; pumpkin, pumpkin seeds, almonds, flaxseed, pumpkin... healthy and indulgent!
For this recipe I used all plant-based and low carb ingredients:
Vegan Cream Cheese
Shredded unsweetened coconut
Guys, kudos for Carbonaut on making such a great 100% plant-based bread! Because creating a low carb version and a vegan recipe requires science! I am grateful for my food chem classes because they have been helpful on my food blogger journey.
Just like this recipe; some hacks when you are creating a low carb and vegan recipe!
Flaxseeds are great egg replacements, both work like a sort of glue.
For this recipe I wanted to use cream cheese to add that creaminess and thickness to the recipe and it was a game changer! plus it helps on the consistency of the liquid mix. If you don't have vegan cream cheese, you can also use cashew or almond butter.
The full instructions will be below along with the nutritional content per serving!
Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:
They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good bread pudding?
So for all the pumpkin fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!
Try more recipes here!
Cheesecake Pumpkin Bread Pudding Casserole
By María Fernanda López
1 block of vegan friendly cream cheese (room temperature)
2/3 cup of pumpkin puree
1/3 cup of granulated monk fruit
1/3 cup of nut milk
1 tsp of vanilla extract
2 tbsp of ground flaxseed
Toppings of choice
I used almonds, cacao nibs, coconut and pumpkins seeds.
Preheat the your oven at 350F.
Cut into half inch squares the bread and bake for 12 minutes.
Mix the cream cheese, vanilla extract, pumpkin puree, ground flaxseed, monk fruit and nut milk.
Place the baked and toasted bread into a 8x8 greased baking dish.
Add the pumpkin mix over the bread and spread evenly with a spoon.
Add your toppings.
Bake for 30 minutes.
Once the bites are baked and cooled (you can leave it on the refrigerator after it fully cools down before slicing it, it's easier.), Cut into 9 slices.
Nutritional Information per serving (127 kcal)
Net Carbs: 3.6g
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