Vegan Bread Pudding

An easy but decadent vegan bread pudding that’s ooey, gooey and baked to golden perfection.

You can’t beat bread pudding for the ultimate comfort food breakfast, brunch or dessert!

You’ll love the ooey, gooey filling inside the crisp exterior of this yummy treat. You can serve bread pudding with whipped cream, maple syrup or sugar glaze for a standout addition to any special occasion or family gathering!

Traditional bread pudding includes eggs and cream or milk but amazingly, this recipe is completely egg-free and dairy-free, so it works well for those with allergies or dietary restrictions.

The recipe uses plant-based milk and coconut oil instead of dairy, though you could use butter or vegan butter to replace the coconut oil. It’s also a great way to use up leftover stale bread and you most likely have all the ingredients you need on hand.

Recipe Features

• Dietary Features: Vegan (egg-free, dairy-free) and nut-free.
• Quick and Easy: You’ll need just 7 simple ingredients, minutes of prep time and 35 minutes to bake.
• Soft, fluffy and tender with a delicious, crisp exterior that’s baked to golden perfection.
• Incredible served with cashew icing, sugar glaze, whipped cream or ice cream.
• Perfect use for leftover bread. Try it with sourdough, yum!
• Ooey, gooey, perfectly sweet and delicious anytime of day for breakfast, brunch or dessert!
• Perfect for Easter or Christmas morning breakfast or brunch. You can make it the day before and heat it up when you’re ready to serve!

Ingredient Notes

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Bread: You can use any kind of bread in this recipe but I like a basic wheat or sourdough bread best. You can also use gluten-free bread, if needed. Day-old or any stale leftover bread works best if you have some!
• Milk: Any plant-based milk works here. Try soy, almond, cashew or oat milk. Just note that almond and cashew tend to have a milder flavour while soy is a big more pronounced so just make sure you like the flavour of the milk before using it in the recipe. You can also use full-fat coconut milk if you don’t mind the coconut flavour.
• Sugar: Brown sugar and coconut sugar work here. You can also use cane sugar but brown sugar and coconut sugar add a deep, caramel flavour that’s really nice.
• Maple Syrup: Maple syrup helps thicken and caramelize the liquid portion and adds amazing flavour to the pudding.
• Oil: You can use melted coconut or any butter or vegan butter. I haven’t tried it with another oil like avocado or olive but I’d probably recommend sticking to coconut oil or even coconut butter.
• Flavour: Cinnamon and vanilla help enhance the flavour of the bread pudding.
• Raisins: Any kind works such as thompson raisins or golden raisins work. You could also mix and match with dried cranberries if you like.

How to Make Vegan Bread Pudding

You can scroll down to find the complete written recipe. Below you’ll find step-by-step instructions with photos for visual reference.

Step 1: Cube the bread into about 1-inch cubes and add to an approximately 8 x 6 inch or 8-inch square baking dish.

Step 2: Add the rest of the ingredients to to a mixing bowl and stir until fully combined.

Quick Tip: If you’d like to add chopped nuts like pecans, walnuts or almonds or fruit like diced apples or banana, mix them in now as well.

Step 3: Pour the liquid mixture over the bread in the baking dish and gently mix to combine.

Bake for 30-35 minutes until the liquid is set and the pudding is golden brown.

Notes & Tips

• Nuts: Nuts make a yummy addition to bread pudding! You can either sprinkle some pecans, walnuts or slivered almonds on top or mix them in with the raisins.
• Fruit: Diced apple makes a yummy addition if you mix them in with the raisins to make apple cinnamon bread pudding.
• Flavours: Try adding various flavours like nutmeg, ginger, cloves, cardamom or orange zest.
• Firmness: You can serve bread pudding warm right from the oven but it will be a bit gooey and messy. For firmer pudding, let it cool for 30 minutes before serving.
• Topping: Try bread pudding served with your favourite dairy-free yogurt or whipped cream, a simple sugar glaze, cashew cream icing, sautéed apples, vegan caramel sauce or even vanilla ice cream.

Storage and Prep Tips

The bread pudding can be prepared the night before baking but I wouldn’t recommend making it further in advance as it will get soggy. If prepping in advance, cover and store in the fridge until you’re ready to bake.

Instead of prepping it advance, I’d recommend baking it the day before and reheating when you’re ready to serve.

The bread pudding will keep in the fridge, covered, for up to 5 days and can be enjoyed cold or reheated in the oven at 350 for 10-15 minutes until heated through.

It can also be frozen for 3-4 months and reheated in the oven for 20-30 minutes until heated through.

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