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!
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.
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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📖 Recipe
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.
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 🙂
Marv says
I'm not a vegan but like to try out vegan recipes every now and then. I used chia seeds instead of flax seeds, equal amount. Turned out really well too. My family commented how delicious it is. Served it with coconut sauce and tasted almond. Yumbo! Not to mention how easy it is! Thank you!
Iosune says
Hi Marv! Sounds great 😉 So glad you and your family enjoyed it!
leona says
I double the cinnamon but otherwise its yum. does it usually sink after baking? I assume so but wanted to check!
Iosune Robles says
Hi Leona! It doesn't sink after baking 🙁
Raven says
This recipe as well as the brown sugar glaze are super easy to follow along, I unfortunately only have an 8x8 pan so I’ve noticed it takes a LOT longer to cook. Other than it is very tasty 😋
Iosune Robles says
Thanks for your kind comment Raven!
Kaylynn says
Hi! I just baked some chocolate chip cookies and they turned out pretty dry unfortunately, but I was thinking they could be good to repurpose for bread pudding! Do you think that would work in this recipe? Thanks so much!
Iosune Robles says
Hi Kaylynn! Maybe it could work 🙂
Kara says
I made this with a can of coconut milk plus some almond milk and chia instead of flax. My kids thought it was amazing.
Iosune Robles says
Hi Kara! Thanks for your kind comment 🙂 I'm so glad you liked it!
Chris says
Lovely basic recipe! I tried a few and some just tasted like wet bread 🙂 but this is perfect. I pureed a small banana with the (oat)milk, I threw in a handful of golden sultanas and it's a real treat!
Iosune Robles says
Hi Chris! I'm so glad you liked it 🙂
Rob (the vegan seal UK) says
Really good receipe, added some sultanas into it too, cooked for 70 mins and agree tastes best the next day as the texture changes, will definitely be making again
Iosune Robles says
Hi Rob! I'm so glad you liked it 🙂