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.
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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
- Prep: 10 mins
- Cook: 70 mins
- Total: 1 hour 20 mins
- 8 1x
- Dessert, Breakfast
- American
- Vegan
Servings 8 1x
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
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.
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 😋
★★★★★
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.
★★★★★
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
★★★★★
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!
★★★★★
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
★★★★★
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 🙂