This vegan bread pudding recipe is not only super easy to make, with all simple ingredients, but it also tastes delicious! You can’t go wrong with a tasty bread pudding base drizzled with vanilla custard.
My family went crazy for this bread pudding.
I make a lot of recipes a week; some are winners, and some are not.
I try to give away most of the food and only keep sampling for my family because it’s just too much rich food in the amounts I have to keep up with for the blog.
So, I sent this to my husband’s work and left a square for my 12-year-old, my 9-year-old is crazy picky, and I figured there was no way he would try it.
Well, we are working on that, and I got him to try it, and he ended up eating his portion and then almost all of his brothers.
I thought the soft texture would through him off, but nope it was a huge hit around this household.
Let’s get to the recipe.
Vegan Bread Pudding recipe Q&A
Does bread pudding need to be refrigerated?
Bread pudding does need to be refrigerated because it’s a very moist dessert.
Let it come to room temperature before covering it or placing it in an airtight container in the fridge.
Do you eat bread pudding warm or cold?
You can eat either cold or warm bread pudding, depending on your preference.
Do you put eggs in bread pudding?
Traditional bread pudding is made with several eggs, similar to french toast.
However, because this is a vegan recipe, we use an egg replacer to get that egg feel without the actual egg.
What’re the best nondairy milks to use for bread pudding?
I always use soy milk because it’s thick and has similar stats to regular milk.
However, you don’t have to use that. You can use any plant-based milk but be aware that the thicker, higher-fat ones will taste best. Here are some options;
- Soy milk
- Almond milk
- full-fat coconut milk *this will give a coconut flavor
- Oat milk
What’s the best bread for bread pudding?
You want thicker bread for the best results.
I just used thick white pre-sliced bread and cut it into bread cubes. People often use french bread or brioche bread (however, brioche bread is not vegan).
Any bread you love for french toast would work great for bread pudding.
You can use whole wheat bread if you want, but we prefer white bread in this dish.
You don’t want regular sandwich bread; it’s too thin and will fall apart.
If you need gluten-free breads, just make sure they are thick and egg-free.
Can I make this gluten-free?
You can if you sub in gluten-free bread and sub half the amount of flour for cornstarch for the custard topping; just don’t cook too long, or it will gum up.
You could also use gluten-free all purpose flour in place of the flour.
Do I need to use stale bread for bread pudding?
I typically use fresh bread because that’s what I have on hand, but a lot of people say to use day-old bread. Either way, it will work.
Can I add raisins?
Yes, of course, my family isn’t a big fan of raisins in their dessert recipes, but if you love them, you can certainly add them.
You can also add nuts if you want to add that flavor profile.
What ingredients do I need for this vegan bread pudding recipe?
Check out the recipe card at the bottom of the post for the full instructions.
- non dairy milk
- brown sugar
- white sugar
- vegan butter
- flaxseed meal
- cinnamon
- vanilla extract
- thick bread
Vegan bread pudding sauce
- non-dairy milk
- white sugar
- vegan butter
- white flour
- cinnamon
- vanilla extract
How do you make this easy vegan bread pudding?
Preheat your oven to 375 degrees, grease an 8×8 baking dish, and set it aside.
Make your flax egg by combining 3 TB flax meal with 6 TBs water, stir and set aside.
Take a large bowl and combine the non-dairy milk, brown sugar, white sugar, melted vegan butter, cinnamon, and vanilla; whisk until combined well.
When the flax egg has gelled for about 5 minutes, add it to this mixture and whisk.
Cut your bread into cubes, then add the cubes to the liquid mixture and stir until combined.
Pour this into the prepared pan and bake uncovered for 30 minutes.
After 30 minutes, cover the bread pudding with foil and bake for an additional 20 minutes.
Remove from the oven, remove the foil, and let sit while making the vanilla sauce.
To make the vanilla sauce, get a small saucepan, add the non-dairy milk and flour, mix until well combined, then add the sugar, vegan butter, and cinnamon, and stir.
Let this cook on high until it starts to boil, stirring frequently, so it doesn’t burn.
When it comes to a boil, turn it down to medium and stir while it boils lightly for a few minutes; it should coat the back of a spoon when ready.
Remove from heat.
How do you serve this dairy-free bread pudding?
After you’ve let it cool for about 20 minutes, you can cut your slices and then pour the warm vanilla sauce on each piece to serve.
You can eat this decadent vegan bread pudding as a perfect dessert or as a decadent breakfast, similar to eating french toast.
How do you store leftover bread pudding?
Let it come to room temperature before covering it with saran wrap or placing the leftovers in an airtight container in the fridge for up to 5 days.
When you want to serve it, you can either serve it cold or heat it up in the microwave and serve it warm.
Can you freeze bread pudding?
You can freeze it, but don’t freeze it with the sauce on it.
To freeze, let it come to room temperature, then place it in a freezer-safe airtight container in the freezer for up to 3 months.
Make the vanilla sauce fresh.
Want some other delicious dessert recipes?
Ingredients
- 3 cups non dairy milk
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup vegan butter
- 3 flax eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 10 slices of thick bread
Vanilla sauce
- 1 cup non-dairy milk
- 1/2 cup sugar
- 2 TB vegan butter
- 2 TB white flour
- 1/4 tsp cinnamon
- 1 TB vanilla extract
Instructions
- Preheat your oven to 375 degrees, grease an 8×8 glass dish, and set it aside.
- Make your flax egg by combining 3 TB flax meal with 6 TBs water, stir and set aside.
- Take a large bowl and combine the non-dairy milk, brown sugar, white sugar, melted vegan butter, cinnamon, and vanilla; whisk until combined well. When the flax egg has gelled for about 5 minutes, add it to this mixture and whisk.
- Cut your bread into cubes, then add the cubes to the liquid mixture and stir until combined. Pour this into the prepared pan and bake uncovered for 30 minutes. After 30 minutes, cover the bread pudding with foil and bake for an additional 20 minutes. Remove from the oven, remove the foil, and let sit while making the vanilla sauce.
- To make the vanilla sauce, get a small saucepan, add the non-dairy milk and flour, mix until well combined, then add the sugar, vegan butter, and cinnamon, and stir. Let this cook on high until it starts to boil, stirring frequently, so it doesn't burn. When it comes to a boil, turn it down to medium and stir while it boils lightly for a few minutes; it should coat the back of a spoon. Remove from heat.
- Cut your slices and then pour the vanilla sauce on each slice to serve.
Notes
Nutrition
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