Pumpkin Bread Pudding
[Vegan, Gluten-Free]

For the Bread Pudding:

• 1 1/2 cups soy milk or any milk alternative of your choice
• 2 tablespoons vegan butter
• 2 tablespoons vegan egg replacer
• 1/4 cup cold water
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar or maple syrup
• 1 tablespoon cornstarch
• 1/2 cup raisins
• 1 baked pumpkin bread (recipe below)

For the Whipped Cream:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Cinnamon for sprinkling

For the Pumpkin Bread:

• 1 cup granulated sugar
• 6 tablespoons vegan butter
• 2 tablespoons ground flax seeds
• 6 tablespoons hot water
• 1/2 teaspoon vanilla extract
• 1 cup solid pumpkin
• 1/2 cup almond milk
• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder