Vegan Bread Pudding
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Vegan bread pudding is golden and crispy on the outside and soft and delicious on the inside. Super easy and perfect comfort food. Divine served warm with vegan cream or ice cream.
I grew up eating bread pudding, it was one of the few things my mom liked to make.
My mom freely admits she hates cooking and baking, but even she could get inspired to make a good bread pudding here and there. It’s easy enough and you pretty much always have the ingredients on hand.
This vegan bread pudding will surprise you with how good (and easy) it is. If you’ve never had bread pudding before, then don’t worry, it’s not nearly as weird as it sounds.
Sure, the main ingredient IS bread but let me tell you, it makes a great dessert. No really, it does.
HOW TO MAKE VEGAN BREAD PUDDING
Cut white bread into cubes and place into a mixing bowl with some raisins. Then blend up a sauce of coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla extract.
Pour it over the top of the bread cubes and raisins and toss together so that all the pieces are coated.
Transfer to a 9×13 baking dish. Brush with melted vegan butter.
Bake in the oven for 45 minutes at 350°F (180°C).
When it comes out the oven all golden and crispy, brush on more melted butter generously to the top and then sprinkle on some powdered sugar.
The powdered sugar is optional, but it does look pretty and adds some extra sweetness to this dessert as well.
HOW TO SERVE VEGAN BREAD PUDDING
This is a dessert that does need a topping! Vegan whipped cream, or vegan vanilla ice cream are great choices, but some vegan custard would be really delicious too.
If you’re serving it with vegan whipped cream then definitely sweeten your cream. This is not a super sweet dessert and if it’s served with plain vegan cream it won’t taste sweet enough.
With sweetened vegan cream it is divine and this is how we served it in these photos, but vegan ice cream or custard are most definitely going to be great too.
THE BEST VEGAN BREAD AND BUTTER PUDDING
The bread should be a bit stale for best results. But even if it’s still pretty soft this bread pudding will still work out great. I tried it with some very soft thick cut sandwich bread and it still worked out just fine, but it’s most ideal if you use bread that is a little stale.
Depending on the thickness of the bread you’ll use 10-12 slices. If you’re slicing the bread yourself nice and thick then 10 slices is probably perfect. If you’re using a pre-sliced bread (it should still be a thick cut pre-sliced version) then around 12 slices is going to be perfect.
If you want to be really precise with the measures then 18oz (500g) is going to be the ideal amount of bread.
You can probably use a brown or whole wheat bread as well, but I have not tested it that way and bread pudding is usually made with white bread.
We used full fat canned coconut cream for a rich sauce for this bread pudding and the cashews are the ‘egg replacement’ creating thickness and texture.
We used full fat canned coconut cream for a rich sauce for this bread pudding and the cashews are the ‘egg replacement’ creating thickness and texture.
I used coconut oil in the sauce but you can switch this for vegan butter if you like. Vegan butter is definitely the best option for brushing over the top before it goes into the oven for browning and then again when it comes out of the oven. If you struggle to get vegan butter you can make your own homemade vegan butter.
We only used 1/2 cup of sugar for this whole recipe, so it is not super sweet, but as mentioned above this is really an ideal dessert to be served with sweetened vegan cream, or vegan ice cream or vegan custard.
I hope you’ll love this delicious vegan bread pudding, it is:
- Crispy and golden on the outside
- Soft and delicious on the inside
- Super easy
- Perfect comfort food
- Not too sweet
- Delicious served with vegan cream, ice cream or custard.
This dessert is best served immediately, but leftovers can be kept covered in the fridge for 3-4 days and then reheated. It definitely must be served warm!
Let us know in the comments what you think of this recipe and please rate it too.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 500 g White Bread 10-12 Thick Slices
- 1/2 cup raisins
- 2.5 cup coconut cream
- 1/2 cup raw cashews
- 3 tsp coconut oil
- 1/2 cup White Sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 4-6 tsp vegan butter Divided, for brushing
- A dusting of powdered sugar
- Sweetened Vegan Whipped Cream or Vegan Ice Cream or Vegan Custard
Ingredients
For Serving:
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- Preheat the oven to 350°F (180°C).
- Cut the bread into chunks and then add to a mixing bowl with the raisins.
- Add the coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla to a blender jug and blend until very smooth.
- Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.
- Transfer to a 9×13 baking dish and smooth down evenly.
- Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.
- Place into the oven (uncovered) and bake for 45 minutes.
- When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.
- Dust the top with powdered sugar (optional but does look pretty).
- Serve with sweetened vegan whipped cream, vegan vanilla ice cream or vegan custard.
- It is ideal if your bread is slightly stale. Depending on the thickness of the slices you might need 10 or 12 slices. If you’re slicing it quite thick yourself then 10 slices are probably right, if you’re buying pre-sliced (but thick cut) bread then 12 slices are probably right. You can weigh it for accuracy (~18oz/500g) but it is not necessary to be exact for this recipe to work out.
- Use full-fat canned coconut cream. It works out to 1 and 2/3 cans of coconut cream. Measure this in a measuring jug for accuracy, but you should have around 1/3 of a can leftover from 2 cans (14oz/400ml each) of coconut cream.
- Nutritional information includes the powdered sugar dusted on top but excludes vegan cream or vegan ice cream that you serve with it.
