Vegan bread pudding, a delicious dessert, so easy to make, and only requires 7 simple ingredients. It's perfectly served with sugar glaze!
Vegan bread pudding is a great and easy way of using up your leftover or stale bread. That way you don't have to throw it out! I know it's usually eaten as a dessert, but I like it so much I enjoy it for breakfast or brunch once in a while.
Besides, its wonderful texture will make you have it every day! So soft and fluffy, this dairy-free dessert will quickly become your favorite. Let me know how you like it!
Want to explore more vegan pudding recipes? Check out these yummy options: Vegan Chia Pudding, Vegan Chocolate Pudding, and Vegan Tapioca Pudding. They're all quick and delicious!
Ingredient notes
- Unsweetened plant milk: any type of unsweetened non-dairy milk will work, but soy milk is my favorite one for baking.
- Brown sugar: feel free to customize this vegan bread pudding recipe with different types of sugar, like granulated, coconut, or cane sugar. Make sure the sugar you're using is vegan.
- Ground flaxseed: any type of flaxseed is okay.
- Coconut oil: this ingredient is optional, and you can use other types of oil if you want.
- Vanilla extract: I always use homemade vanilla extract because it's more affordable and extremely easy to make, but store-bought is also a good choice.
Dietary variations
- Make it gluten-free: feel free to use gluten-free bread instead of vegan bread.
- Make it soy-free: although soy milk is my favorite plant milk for this recipe, pretty much any type of plant milk will do.
- Make it oil-free: just omit the coconut oil.
How to make vegan bread pudding
- Place the vegan bread cubes in a large mixing bowl and set aside.
- Add all the remaining ingredients to a blender and blend until smooth.
- Pour the liquid mixture all over the bread, stir, and set aside for about 1 hour at room temperature.
- Preheat the oven to 350ºF or 180ºC.
- Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes.
- Remove from the oven and allow to cool slightly.
- Serve your vegan bread pudding immediately.
How to store
- Fridge: store the leftovers in an airtight container in the fridge for 5-7 days.
- Freezer: keep it in an airtight container in the freezer for up to 2 months. Please keep in mind that you will need to freeze it before adding any sauce or toppings. To thaw, place the bread pudding in the fridge until completely defrosted.
- Reheat: for best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.
How to serve vegan bread pudding
Feel free to serve your vegan bread pudding along with some brown sugar glaze, fruit like blueberries or bananas, or even top it with chopped almonds, pecans, walnuts, or cashews. It's also delicious paired with my vegan caramel sauce and also with my vegan condensed milk.
You could also incorporate some spices to give it more flavor, such as cardamom or cloves.
Looking for more vegan dessert recipes?
Did you make this vegan bread pudding recipe?
Please leave a comment and rate it below. We'd love to hear from you!
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Vegan Bread Pudding
Ingredients
- 1 pound stale vegan bread of your choice, cut into cubes
- 3 cups unsweetened plant milk, I used soy milk
- ¾ cup brown sugar
- ¼ cup ground flaxseed
- 1 tablespoon coconut oil, optional
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Place the bread cubes in a large mixing bowl and set aside.
- Add all the remaining ingredients to a blender and blend until smooth.
- Pour the mixture all over the bread, stir and set aside for about 1 hour at room temperature.
- Preheat the oven to 350ºF or 180ºC.
- Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Baking time may vary depending on your oven, my pudding was ready in 70 minutes. If the pudding is golden brown but uncooked, cover with some aluminum foil and cook until it's ready.
- Remove from the oven and allow to cool slightly.
- Serve your vegan bread pudding with some brown sugar glaze, nuts, or even fruits.
- Store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for up 2 months (you will need to freeze it before you add any sauce or toppings). To thaw, place the bread pudding in the fridge until completely defrosted. For best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.
Notes
- Feel free to customize this vegan bread pudding recipe with other types of sugar, like granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- You could also incorporate some spices like cardamom or cloves for a bit more flavor.
- Any type of flaxseed or oil will work.
Nutrition
Update Notes: This post was originally published in November of 2018, but was republished with new photos, step-by-step instructions, and tips in June of 2022.
rmk says
If you have to set the mixture aside for about 1 hour, the prep time should be updated to be 1h 10 min, and the total time to 2h 20 min.
All in all, the recipe was nice, and the pudding turned out great. One challenge is to see when it is ready, since some breads are already darker without cooking, but having the pudding in the oven for 70 minutes seemed to work just fine.
Iosune Robles says
Thank you so much for the helpful feedback. I'm really glad the pudding turned out great for you, and totally agree that the color of the bread can make it tricky to tell when it’s done. Thanks again for your thoughtful comment.
Patti says
I used vanilla coconut sugar. Also remember to always grind your flaxseed fresh because they do get rancid. And you cannot cook/bake with flaxseed oil. This is absolutely the most amazing recipe. You can just really do anything with that when I served it. I topped it with homemade cashew cream and some strawberries. I also added raisins delicious thank you so much for this amazing recipe.
Iosune Robles says
Thank you so much, Patti. I love all the thoughtful tips and your version sounds absolutely delicious with the cashew cream, strawberries, and raisins. So glad you enjoyed it.
Dab says
Delicious!! And it's easy to make. My new favorite recipe.
Iosune says
Hi Dab! So glad you liked it 🙂
Marc Edwards says
Can I make this recipe without seeds?
Iosune says
Hi Marc! I haven't tried it myself without the seed, so I'm not sure, sorry!
David Hofmann says
Thanks for sharing this!
Way too much sugar for my taste but a great base recipe! 🙂
(Personally, I use wholemeal toast, just about 1 tbsp vanilla sugar and put some raisins into the center. Next time, I might try banana. 😄)
Iosune says
Hi David! Thank YOU 🙂
Joe says
Absolutely delicious! I love that this recipe doesn’t use anything that’s full of saturated fat too. Thanks!
Iosune says
Hi Joe! So glad you liked it 🙂
Netsanet says
Thanks for this simple and delicious recipe. I skipped the blending and added the ingredients directly to the bread cubes. I used 1/2 cup sugar and a generous 1/4 cup raisins and cranberries. It was lovely with vegan yogurt and a smudge of maple syrup, but my Family will enjoy it with cream or ice cream.
Iosune says
Hi Netsanet! So glad you guys liked it 🙂
shelley mckenzie says
Super easy and a big hit with my family. Will make this again for sure!!
Iosune says
Hi Shelley! I'm glad to hear that you're enjoying it 🙂
Janice Davis says
Delicious. I added raisins. Will make again.
Iosune says
Hi Janice! So glad you enjoyed it 🙂