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    Home > Recipes > Breakfast

    Vegan Bread Pudding

    Published: Jun 5, 2022 · Modified: Oct 8, 2022 by Iosune · This post may contain affiliate links · 55 Comments

    Jump to Recipe
    Photo of a slice of vegan bread pudding with sugar glaze and a title
    Photo of a slice of vegan bread pudding with a title

    Vegan bread pudding, a delicious dessert, so easy to make, and only requires 7 simple ingredients. It's perfectly served with sugar glaze!

    Photo of bread pudding 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!

    Contents hide
    1. Ingredient notes
    2. Dietary variations
    3. How to make vegan bread pudding
    4. How to store
    5. How to serve vegan bread pudding
    6. Looking for more vegan dessert recipes?
    7. Did you make this vegan bread pudding recipe?
    8. Vegan Bread Pudding
    Photo of the ingredients needed to make this recipe

    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.
    Photo of some of the steps of how to make this recipe

    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?

    • Vegan Banana Bread
    • Vegan French Toast
    • Gluten-Free Banana Bread
    • Vegan Pumpkin Bread
    • Vegan Crepes
    Photo of some vegan bread pudding

    Did you make this vegan bread pudding recipe?

    Please leave a comment and rate it below. We’d love to hear from you!

    This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we'll get a commission. We're so grateful for your support!

    Square photo of a slice of vegan bread pudding

    Vegan Bread Pudding

    Vegan bread pudding, a delicious dessert, so easy to make, and only requires 7 simple ingredients. It's perfectly served with sugar glaze!
    5 from 13 votes
    PRINT PIN RATE
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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
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    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: 1serving | Calories: 263kcal | Carbohydrates: 45.3g | Protein: 8.6g | Fat: 6.1g | Saturated Fat: 1.8g | Sodium: 276mg | Fiber: 3.2g | Sugar: 18.3g

    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.

    More Vegan Breakfast Recipes

    • Vegan Pumpkin Muffins
    • Vegan Banana Bread
    • Vegan Donuts
    • Vegan Bacon
    3.4K shares

    Reader Interactions

    Comments

    1. Janice Davis says

      January 27, 2023 at 5:08 am

      5 stars
      Delicious. I added raisins. Will make again.

      Reply
      • Iosune says

        January 27, 2023 at 8:56 am

        Hi Janice! So glad you enjoyed it 🙂

        Reply
    2. Marv says

      November 26, 2022 at 1:06 am

      5 stars
      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!

      Reply
      • Iosune says

        November 28, 2022 at 1:25 pm

        Hi Marv! Sounds great 😉 So glad you and your family enjoyed it!

        Reply
    3. leona says

      January 31, 2022 at 5:36 pm

      I double the cinnamon but otherwise its yum. does it usually sink after baking? I assume so but wanted to check!

      Reply
      • Iosune Robles says

        February 07, 2022 at 12:06 pm

        Hi Leona! It doesn't sink after baking 🙁

        Reply
    4. Raven says

      January 20, 2022 at 3:03 am

      5 stars
      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 😋

      Reply
      • Iosune Robles says

        January 21, 2022 at 11:51 am

        Thanks for your kind comment Raven!

        Reply
    5. Kaylynn says

      December 17, 2021 at 9:50 am

      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!

      Reply
      • Iosune Robles says

        December 17, 2021 at 11:11 am

        Hi Kaylynn! Maybe it could work 🙂

        Reply
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