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.