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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. Kara says

      November 24, 2021 at 10:24 pm

      5 stars
      I made this with a can of coconut milk plus some almond milk and chia instead of flax. My kids thought it was amazing.

      Reply
      • Iosune Robles says

        November 26, 2021 at 12:23 pm

        Hi Kara! Thanks for your kind comment 🙂 I'm so glad you liked it!

        Reply
    2. Chris says

      November 22, 2021 at 4:28 pm

      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!

      Reply
      • Iosune Robles says

        November 23, 2021 at 1:10 pm

        Hi Chris! I'm so glad you liked it 🙂

        Reply
    3. Rob (the vegan seal UK) says

      September 20, 2021 at 9:45 pm

      5 stars
      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

      Reply
      • Iosune Robles says

        September 22, 2021 at 2:32 pm

        Hi Rob! I'm so glad you liked it 🙂

        Reply
    4. Lois Stezelecki says

      May 09, 2021 at 10:50 pm

      Hi
      Can I add chopped apples to this recipe?

      Reply
      • Iosune Robles says

        May 10, 2021 at 9:31 am

        Hi! Feel free to add chopped apples 🙂

        Reply
    5. Lisa says

      April 30, 2021 at 11:33 pm

      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!

      Reply
      • Iosune Robles says

        May 03, 2021 at 9:26 am

        Hi Lisa! It is not necessary but I think it's better if it's soft 🙂

        Reply
    6. SHAWN S WOODARD says

      February 23, 2021 at 10:34 pm

      I have ground flax seeds, can I use that instead of seeds? And how much?

      Reply
      • Iosune Robles says

        February 24, 2021 at 9:11 am

        Hi! Feel free to use ground flax seeds 🙂 Maybe 1/4 cup too but, I'm not entirely sure!

        Reply
    7. Arianna Pochet says

      January 11, 2021 at 12:04 am

      Whoops I made a mistake on my email address when I first sent this comment! Is ground flaxseed okay for this recipe?

      Reply
      • Iosune Robles says

        January 15, 2021 at 11:30 am

        Hi Arianna! It’s better to use whole flaxseed 🙂

        Reply
        • Helen says

          March 13, 2022 at 5:49 pm

          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.

    8. Arianna Pochet says

      January 11, 2021 at 12:02 am

      Hi! This looks delicious and I’d love to make it. Is ground flaxseed okay for this recipe?

      Reply
      • Iosune Robles says

        January 15, 2021 at 11:30 am

        Hi Arianna! It's better to use whole flaxseed 🙂

        Reply
    9. william says

      September 23, 2020 at 9:35 am

      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

      Reply
      • Iosune Robles says

        September 24, 2020 at 1:45 pm

        Sounds good William! Hope you enjoy it!

        Reply
    10. Tori Riggs says

      August 19, 2020 at 7:41 pm

      Can I use ground flax seeds in substitution for the flax seeds?

      Reply
      • Iosune Robles says

        August 21, 2020 at 11:35 am

        Hi Tori! Yes, feel free to use ground flax seeds 🙂 Have a nice day!

        Reply
    11. Hala says

      June 04, 2020 at 5:50 pm

      Thank you for the recipe!! Did you use whole flaxseed?

      Reply
      • Iosune Robles says

        June 05, 2020 at 12:22 pm

        Hi Hala! Thanks 🙂 Feel free to use whole flaxseed or ground flaxseed!

        Reply
    12. Pamela says

      March 29, 2020 at 10:54 pm

      I'm wondering if this could be made with banana bread? I made the banana bread four days ago.

      Reply
      • Iosune says

        April 01, 2020 at 4:28 pm

        Hi Pamela! I haven't tried it myself, but I think it could work 🙂

        Reply
    13. Victoria Pfeifer says

      November 29, 2019 at 8:50 pm

      Interesting idea to make a pudding out of bread. I recently made one out of polenta, turned out great!

      Reply
      • Iosune says

        December 04, 2019 at 6:53 pm

        Hi Victoria! Thanks a lot for your comment 🙂 I've never made a pudding with polenta, sounds good!

        Reply
    14. Gretchen says

      August 13, 2019 at 9:41 pm

      Mmmmm. Very good, especially with the sauce. I splashed a little rum in the liquid mixture.

      Reply
      • Iosune says

        August 24, 2019 at 12:06 pm

        Hi Gretchen! Thanks a lot 🙂 So glad you liked it!

        Reply
    15. Gardner says

      July 05, 2019 at 2:11 pm

      5 stars
      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!

      Reply
      • Iosune says

        August 02, 2019 at 1:16 pm

        Hi Gardner! Sounds great 🙂

        Reply
    16. Ally says

      May 16, 2019 at 10:10 am

      Can I use the steaming method instead of baking?

      Reply
      • Iosune says

        May 17, 2019 at 8:32 am

        Hi Ally! I've never tried it myself, so I don't know, sorry!

        Reply
    17. Warren says

      March 27, 2019 at 5:40 am

      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.

      Reply
      • Iosune says

        March 28, 2019 at 4:59 am

        Hi Warren! You're so welcome 🙂 No, the liquid doesn't help to grease the pan. So glad you enjoyed it!

        Reply
    18. Marianne says

      March 16, 2019 at 11:09 am

      Hi. This recipe looks great but it is not gluten free. Spelt has gluten in it.

      Reply
      • MJ says

        March 20, 2019 at 12:18 am

        I think she said you could use whatever bread you wanted, she used spelt because that's what she had on hand.

        Reply
        • Iosune says

          March 23, 2019 at 2:13 am

          Hi MJ! Thanks a lot for your comment 🙂 Have a nice day!

      • Iosune says

        March 23, 2019 at 1:41 am

        Hi Marianne! Yes, spelt constains gluten, but this recipe can be made with gluten-free bread instead 🙂

        Reply
        • Marianne Kootstra says

          March 23, 2019 at 8:38 am

          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. 🙂

        • Iosune says

          March 24, 2019 at 12:03 am

          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 🙂

    19. Kimerly says

      March 06, 2019 at 10:29 pm

      5 stars
      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

      Reply
      • Iosune says

        March 09, 2019 at 6:22 am

        Hi Kimerly! So glad you liked it 🙂

        Reply
    20. Mareike says

      February 18, 2019 at 8:37 pm

      5 stars
      Yummy. I made mine like you but with white sourdough bread, almond flakes, almond milk, currants and coconut oil flakes. Amazing. Thank you!

      Reply
      • Iosune says

        February 19, 2019 at 12:17 pm

        Hi Mareike! Sounds SO good 🙂

        Reply
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