vegan bread pudding

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

stale vegan bread of your choice, cut into cubes (450 g), I used spelt bread

milk

brown, cane or coconut sugar (150 g)

flax seeds (4 tbsp)

tbsp coconut oil (optional)

tsp vanilla extract (optional)

tsp cinnamon

Place the bread cubes in a large mixing bowl and set aside.

Add the rest of the 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.

Place the pudding mixture in a 9×9 inch (22×22 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 is ready.

Remove from the oven and allow to cool slightly before serving. You can also enjoy it cold (I actually think it&#8217;s better the next day). I added some brown sugar glaze on top, but it&#8217;s optional.

Keep leftovers covered in the fridge for 5-7 days.

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

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

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!

This vegan bread pudding is golden and crispy on the outside and soft and delicious on the inside. Super easy, perfect comfort food.

10-12 Thick Slices White Bread ((500 grams))

Raisins ((75 grams))

Canned Coconut Cream ((660 milliliters) Unsweetened)

Raw Cashews ((75 grams))

Tbsp Coconut Oil ((45 grams))

White Granulated Sugar ((100 grams))

tsp Ground Cinnamon

tsp Vanilla Extract

4-6 Tbsp Vegan Butter ((60-90 grams) Divided, for brushing)

Dusting of Powdered Sugar (Optional)

Vegan Whipped Cream

Vegan Ice Cream

Vegan Custard

Preheat the oven to 350°F (180°C).

Cut the bread into chunks and then add to a mixing bowl with the raisins.

Add the coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla to a blender jug and blend until very smooth.

Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.

Transfer to a 9x13 baking dish and smooth down evenly.

Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.

Place into the oven (uncovered) and bake for 45 minutes.

When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.

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Top 2 vegan bread pudding recipes from across the web

The most viewed vegan bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Bread Pudding

Vegan Bread Pudding

The most viewed vegan bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine