Vegan bread pudding, a delicious dessert, so easy to make and only requires 7 simple ingredients. It’s perfect served with sugar glaze or ice cream.
vegan bread pudding
vegan bread puddingI’m totally in love with this dessert. It’s so delightful and the recipe is extremely simple. Besides, it only requires 7 easy to get ingredients, so it’s an epic win!
Making a vegan version of the classic bread pudding is so easy. I used flax seeds instead of eggs, unsweetened plant milk instead of cow’s milk (some recipes also call for cream or other dairy products, but plant milk works just fine) and coconut oil instead of butter.
Bread pudding is a great way to use up leftover or stale bread. I know it’s usually eaten as a dessert, but I like it so much, I also enjoy it for breakfast once in a while (I usually have oatmeal or a smoothie on a daily basis).
This pudding is so soft and fluffy. You can enjoy it just by itself, but I think bread puddings are always better with something on top. I added my
brown sugar glaze, which is made with just 3 ingredients, in less than 5 minutes and it’s my favorite topping for this amazing dessert.
vegan bread pudding ingredients
- Stale vegan bread – Many traditional recipes call for some type of eggy bread, like challah or brioche, but I used spelt bread because it was what I had on hand. Feel free to use any type of bread you want or like, but keep in mind depending on the type of bread you’re using, you’ll maybe need to add more or less milk.
- Unsweetened plant milk – Any type of unsweetened plant-based milk is okay, but soy milk is my favorite one.
- Brown sugar – Feel free to use other types of sugar, like cane, coconut, maple or even date sugar. I’ve never tried this recipe using other sweeteners, like maple or agave syrup, but if you give it a try and it works, please let me know in the comments.
- Flax seeds – I used them to replace the eggs. I’ve never made this recipe using other seeds or egg replacers, so I’m not sure if it could work.
- Coconut oil – I haven’t made this recipe using other type of oil myself and I also think coconut oil is the best option, but as long as your oil has a neutral flavor, it should work. I always use extra virgin oils when possible because they’re healthier, but it’s up to you. If you don’t consume oil, just omit this ingredient.
- Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because it will make your vegan bread pudding taste even better.
- Ground cinnamon – If you don’t like cinnamon, just omit it.
tips to make vegan bread pudding
- Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes amazing.
- Stale bread works best for this recipe, so try to buy your bread at least the day before. If it’s not dry enough, cut it into cubes the night before, that way your bread will be more dry the next day. If your loaf of bread is fresh, cut it into cubes and bake at 350ºF or 180ºC for 5 to 10 minutes, stirring often, until the bread is dried out.
- If you’re in a hurry, let sit the bread in the mixture for at least 30 minutes (ideally 60 minutes).
- Feel free to add other ingredients, like nutmeg or any other spice you like, cocoa powder (you’ll probably need to add more sugar though), chopped nuts, raisins, plant-based chocolate chips, etc.
- This bread pudding is delicious just by itself, but you should try it with our brown sugar glaze, it tastes even better! You can also serve it with some vegan vanilla ice cream, coconut whipped cream or chocolate syrup.
looking for more dessert recipes?
- Vegan Apple Pie Taquitos
- Vegan Apple Crisp
- Vegan Pumpkin Cake
- Cinnamon Baked Apples
- Vegan Chocolate Coconut Macaroons
did you make this vegan bread pudding recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Bread Pudding
- Prep: 10 mins
- Cook: 70 mins
- Total: 1 hour 20 mins
- 8
- Dessert, Breakfast
- American
- Vegan
Servings 8
Vegan bread pudding, a delicious dessert, so easy to make, and only requires 7 simple ingredients. It’s perfectly served with sugar glaze!
Ingredients
- 1 pound stale vegan bread of your choice (450 g), cut into cubes
- 3 cups unsweetened plant milk (720 ml), I used soy milk
- 3/4 cup brown sugar (150 g)
- 1/4 cup ground flaxseed (4 tbsp)
- 1 tbsp coconut oil (optional)
- 1 tsp vanilla extract
- 1/2 tsp 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
- Serving Size: 1/8 of the recipe
- Calories: 263
- Sugar: 18.3 g
- Sodium: 276 mg
- Fat: 6.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 45.3 g
- Fiber: 3.2 g
- Protein: 8.6 g
I double the cinnamon but otherwise its yum. does it usually sink after baking? I assume so but wanted to check!
Hi Leona! It doesn’t sink after baking 🙁
This recipe as well as the brown sugar glaze are super easy to follow along, I unfortunately only have an 8×8 pan so I’ve noticed it takes a LOT longer to cook. Other than it is very tasty 😋
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Thanks for your kind comment Raven!
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!
Hi Kaylynn! Maybe it could work 🙂
I made this with a can of coconut milk plus some almond milk and chia instead of flax. My kids thought it was amazing.
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Hi Kara! Thanks for your kind comment 🙂 I’m so glad you liked it!
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!
Hi Chris! I’m so glad you liked it 🙂
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
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Hi Rob! I’m so glad you liked it 🙂
Hi
Can I add chopped apples to this recipe?
Hi! Feel free to add chopped apples 🙂
Should the coconut oil be melted/in a liquid state before adding to the blender, or does it not matter? Looking forward to trying this out!
Hi Lisa! It is not necessary but I think it’s better if it’s soft 🙂
I have ground flax seeds, can I use that instead of seeds? And how much?
Hi! Feel free to use ground flax seeds 🙂 Maybe 1/4 cup too but, I’m not entirely sure!
Whoops I made a mistake on my email address when I first sent this comment! Is ground flaxseed okay for this recipe?
Hi Arianna! It’s better to use whole flaxseed 🙂
Hi!
It says to use ground flaxseed (not whole flaxseeds) in the list of ingredients so you may want to change this and clarify further please? As things stand it isn’t clear.
Hi! This looks delicious and I’d love to make it. Is ground flaxseed okay for this recipe?
Hi Arianna! It’s better to use whole flaxseed 🙂
I am making it with with maple syrup and brown sugar. (i also added 1/2 cup of whiskey and reduced the non-dairy milk to 1/2 cup) Smells great
Sounds good William! Hope you enjoy it!
Can I use ground flax seeds in substitution for the flax seeds?
Hi Tori! Yes, feel free to use ground flax seeds 🙂 Have a nice day!
Thank you for the recipe!! Did you use whole flaxseed?
Hi Hala! Thanks 🙂 Feel free to use whole flaxseed or ground flaxseed!
I’m wondering if this could be made with banana bread? I made the banana bread four days ago.
Hi Pamela! I haven’t tried it myself, but I think it could work 🙂
Interesting idea to make a pudding out of bread. I recently made one out of polenta, turned out great!
Hi Victoria! Thanks a lot for your comment 🙂 I’ve never made a pudding with polenta, sounds good!
Mmmmm. Very good, especially with the sauce. I splashed a little rum in the liquid mixture.
Hi Gretchen! Thanks a lot 🙂 So glad you liked it!
Delicious and sooo easy! Made as it but with a homemade blueberry blackberry sauce poured over the top, took to church and wasn’t a crumb left!
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Hi Gardner! Sounds great 🙂
Can I use the steaming method instead of baking?
Hi Ally! I’ve never tried it myself, so I don’t know, sorry!
Hi Iosune,
Thank you for the recipe. First timer on this. I used Rice Dream and a glass baking dish. It came out very nice. Also tried and liked your Brown sugar glaze. One question: with the liquid that you pour onto the bread, would it help to grease the pan first to prevent stickage, or would this mess with things considering that the mix sits for about an hour to get to room temperature.
Hi Warren! You’re so welcome 🙂 No, the liquid doesn’t help to grease the pan. So glad you enjoyed it!
Hi. This recipe looks great but it is not gluten free. Spelt has gluten in it.
I think she said you could use whatever bread you wanted, she used spelt because that’s what she had on hand.
Hi MJ! Thanks a lot for your comment 🙂 Have a nice day!
Hi Marianne! Yes, spelt constains gluten, but this recipe can be made with gluten-free bread instead 🙂
Hi. Yes I understand that I can substitute with gluten free bread. But unfortunately lots of people think spelt is gluten free. Especially when people are new to this it can go wrong. 🙂
Hi Marianne! I think when people need to follow a diet, they should know what they should or shouldn’t eat. Our health is a treasure and we need to take care of ourselves 🙂
I made this with 2 cups of culinary coconut milk (thick) one cup of unsweetened vanilla almond milk. I omitted the coconut oil but added a 1/4 teapoon of cardamom and a half s cup of shredded coconut. I used whole wheat baguettes my store had marked down because they weren’t day old… topped with maple syrup!! Ssooooo good
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Hi Kimerly! So glad you liked it 🙂
Yummy. I made mine like you but with white sourdough bread, almond flakes, almond milk, currants and coconut oil flakes. Amazing. Thank you!
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Hi Mareike! Sounds SO good 🙂