Bread Pudding Vegan Recipe Made Easy and Delicious

If you’re craving a comforting dessert that’s both nostalgic and entirely plant-based, this vegan bread pudding recipe is your new go-to treat. Traditionally known for its rich custardy texture and sweet aroma, bread pudding can sometimes feel off-limits for those following a vegan lifestyle.

But fear not! This version uses simple, wholesome ingredients to recreate that luscious texture without any animal products.

Whether you’re using up leftover bread or simply want a cozy dessert to impress your friends and family, this vegan bread pudding is easy to make, utterly delicious, and perfect for any occasion. Plus, it’s a fantastic way to reduce food waste and transform stale bread into a delightful, warm dish that feels like a hug from the inside out.

Why You’ll Love This Recipe

This vegan bread pudding recipe is a winner for many reasons. First, it’s incredibly adaptable — you can mix in your favorite fruits, nuts, or spices to suit your taste.

The texture is beautifully soft and moist, thanks to the coconut milk and plant-based milk combo that replaces traditional dairy.

Another reason to love it? It requires no fancy equipment or hard-to-find ingredients, making it perfect for both beginners and experienced home bakers.

It’s also naturally egg-free and dairy-free, yet still manages to create that classic custardy consistency that everyone adores.

Finally, this recipe is a great introduction to vegan baking for anyone curious about plant-based desserts. Once you try it, you might find yourself exploring other vegan recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your homemade bread pudding.

Ingredients

• 6 cups day-old bread cubes (use ciabatta, baguette, or any sturdy bread)
• 2 cups unsweetened coconut milk (or other plant-based milk)
• 1 cup almond milk (or any other plant milk)
• 3/4 cup organic cane sugar or coconut sugar
• 1/4 cup maple syrup
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or dried cranberries (optional)
• Pinch of salt

Equipment

• Medium mixing bowl
• Whisk
• 9×9 inch baking dish or similar size
• Measuring cups and spoons
• Small bowl for flax egg
• Oven
• Spatula or wooden spoon

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens and becomes gel-like.
2. Cube the bread: Cut your day-old bread into roughly 1-inch cubes. Stale bread works best because it absorbs the soaking liquid without becoming too mushy.
3. Mix wet ingredients: In a medium bowl, whisk together the coconut milk, almond milk, sugar, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and the prepared flax egg until fully combined.
4. Combine bread and custard: Place the bread cubes in a large mixing bowl or directly into the baking dish. Pour the custard mixture over the bread, making sure all pieces are soaked. Gently fold in the nuts and dried fruit if using.
5. Let it soak: Allow the bread to soak in the custard for 15-20 minutes. This step ensures the bread absorbs enough liquid to become tender during baking.
6. Preheat the oven: While soaking, preheat your oven to 350°F (175°C).
7. Bake: Transfer the soaked bread mixture to your greased baking dish if not already there. Bake uncovered for 45-50 minutes or until the top is golden brown and the pudding is set but still slightly jiggly in the center.
8. Cool slightly: Remove from the oven and let cool for 10-15 minutes to thicken and develop flavors.
9. Serve and enjoy: Spoon warm and enjoy as is or with your favorite vegan vanilla ice cream or coconut whipped cream.

Tips & Variations

For best results, use bread that’s a day or two old. Fresh bread tends to get too soggy and lose texture.

• Flavor Boost: Add a splash of orange zest or a teaspoon of pumpkin pie spice to the custard for seasonal flair.
• Fruit Variations: Swap raisins and cranberries with chopped apples, fresh berries, or even sliced bananas for different textures and flavors.
• Nut-Free: Omit nuts if you have allergies or prefer a softer texture.
• Make it Gluten-Free: Use gluten-free bread to accommodate dietary needs without sacrificing taste.
• Sweetener Options: Adjust sweetness by using agave syrup, coconut sugar, or date syrup depending on your preference.
• Vegan Sauce: Drizzle with a homemade vegan caramel or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes adapted as a sweet drizzle.

Nutrition Facts

Serving Suggestions

This vegan bread pudding shines best served warm, straight from the oven. For an extra indulgent experience, add a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream on top.

Try pairing it with a hot cup of chai tea or a rich black coffee to balance its sweet and spicy flavors. If you want to make it a brunch item, serve alongside fresh fruit salad or a berry compote.

For a creative twist, sprinkle some toasted coconut flakes or dust with powdered cinnamon sugar just before serving. This adds a delightful crunch and extra aroma that guests will love.

Conclusion

Vegan bread pudding is a delicious way to enjoy a classic dessert with a plant-based twist that doesn’t compromise on flavor or texture. This recipe uses simple pantry staples to create a creamy, comforting dish that’s perfect for dessert, brunch, or even a sweet snack.

Its adaptability means you can customize it endlessly, making it ideal for any season or occasion. Plus, by using leftover bread, you’re helping reduce food waste in a tasty way.

If you enjoyed this recipe, be sure to explore other wonderful vegan dishes like the Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or the Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea.

Happy baking and enjoy the cozy, plant-based goodness of this vegan bread pudding!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bread Pudding Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and comforting vegan bread pudding made with plant-based milk and natural sweeteners. Perfect as a dessert or breakfast treat.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“6 cups day-old bread cubes (vegan, crusty bread)”, “2 cups almond milk”, “1/2 cup coconut cream”, “1/2 cup maple syrup”, “1/4 cup cornstarch”, “1 tablespoon vanilla extract”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground nutmeg”, “1/4 teaspoon salt”, “1/2 cup raisins or chopped nuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk almond milk, coconut cream, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt.”}, {“@type”: “HowToStep”, “text”: “Add bread cubes and gently toss to coat all pieces.”}, {“@type”: “HowToStep”, “text”: “Let the mixture sit for 10 minutes to absorb the liquid.”}, {“@type”: “HowToStep”, “text”: “Fold in raisins or nuts if using.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into a greased baking dish.”}, {“@type”: “HowToStep”, “text”: “Bake for 40-45 minutes until set and golden on top.”}, {“@type”: “HowToStep”, “text”: “Remove from oven and let cool slightly before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “5 g”, “fatContent”: “8 g”, “carbohydrateContent”: “45 g”}}