• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel

Courtney's Homestead

menu icon
go to homepage
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Vegan
    • Contact
    • DIY
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes

    Published: Nov 4, 2022 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Vegan Bread Pudding Recipe

    Sharing is caring!

    99 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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. 

    vegan bread pudding recipe

    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

    vegan bread pudding with vanilla custard sauce

    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
    bread pudding vegan

    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 8x8 baking dish, and set it aside.

    Make your flax egg by combining 3 TB flax meal with 6 TBs water, stir and set aside.

    vegan bread pudding wet ingredients

    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.

    vegan bread pudding chunks

     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. 

    vegan bread pudding mixed pre cooked

    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.

    vegan vanilla custard sauce

    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.

    vegan bread pudding baked

    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.

    vegan bread pudding served

    Want some other delicious dessert recipes?

    • Classic Vegan Pumpkin Pie
    • Easy Vegan Apple Pie
    • Vegan Chocolate Cream Pie

    Vegan Bread Pudding

    This vegan bread pudding is a delicious custard-style dessert drizzled with a delicious warm vanilla sauce.
    5 from 2 votes
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 424kcal
    Author: Courtney Hunter

    Ingredients

    • 3 cups non dairy milk
    • ½ cup brown sugar
    • ½ cup white sugar
    • ¼ cup vegan butter
    • 3 flax eggs
    • ½ teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 10 slices of thick bread

    Vanilla sauce

    • 1 cup non-dairy milk
    • ½ cup sugar
    • 2 TB vegan butter
    • 2 TB white flour
    • ¼ teaspoon cinnamon
    • 1 TB vanilla extract

    Instructions

    • Preheat your oven to 375 degrees, grease an 8x8 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

    8See blog post for recipe Q&A

    Nutrition

    Serving: 1g | Calories: 424kcal | Carbohydrates: 64g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Trans Fat: 2g | Sodium: 262mg | Fiber: 2g | Sugar: 45g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    More All Recipes

    • vegan baked chocolate donut
      Vegan Chocolate Donut Recipe
    • vegan cookie cake slice
      Vegan Cookie Cake
    • vegan broccoli rice and cheese casserole
      Vegan Broccoli and Rice Casserole
    • vegan oatmeal cookie recipes
      Vegan Oatmeal Cookies

    Sharing is caring!

    99 shares
    • Share
    • Tweet

    Filed Under: All Recipes, Baking, Breads/ Donuts/ Muffins, Breakfast, Dessert

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

    Fall Favorites

    • Single slice of vegan pumpkin pie on a blue plate.
      Easy Vegan Pumpkin Pie
    • One slice of vegan apple pie on a blue plate with vanilla ice cream and a caramel drizzle.
      Easy Vegan Apple Pie
    • Vegan Apple Cider donuts cut in half, stacked on top of each other.
      Vegan Apple Cider Donuts
    • Single vegan pumpkin cookie on a white background with some cookie crumbs around it and a cinnamon drizzle on the cookie.
      Vegan Pumpkin Cookies

    Most Popular Recipes

    • pink sugar cookie on a cooling rack.
      Easy Vegan Sugar Cookies
    • vegan beef and broccoli close up shot.
      Vegan Beef and Broccoli
    • vegan cornbread
      The Best Vegan Cornbread
    • vegan waffles
      Amazing Vegan Waffles

    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



    Footer

    ↑ back to top

    About

    • Accessibility
    • Terms and Conditions
    • Privacy Policy + Cookie Policy

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Instagram

    Contact

    • About Me
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Courtney's Homestead

    99 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.